Homemade Lemon Pudding
The most delicious, homemade lemon pudding that's rich, creamy, and made with real lemons.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Saucepan
- Mesh Strainer
Ingredients
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest
- ¼ cup corn starch (see note)
- ⅔ cup fresh lemon juice (from 3 large or 6 small lemons)
- 4 large egg yolks
- 1 ⅓ cups whole milk
- 1 ⅓ cups heavy cream
- 2 drops "lemon yellow" food coloring, optional
Instructions
- Measure the sugar into a bowl, then zest the lemons over the sugar. Use your fingers to rub the lemon zest into the sugar.
- Cut the lemons and juice them into a glass measuring cup to get 2/3 cup of juice.
- In a medium sized saucepan, whisk together the lemon sugar with the corn starch. Whisk in the lemon juice until smooth, then whisk in the egg yolks.
- Add the milk and the cream (and the yellow food coloring, if using), and whisk until combined.
- Place the saucepan over medium to medium low heat. Use a silicone spatula to stir the mixture constantly, while gently cooking the pudding. Cook until the pudding starts to thicken enough to coat the spatula, and is just beginning to bubble, but do not let the pudding start boiling hard. This should take about 15 minutes of cooking for the pudding to thicken. Remove from the heat.
- Set a mesh strainer over a bowl, and press the pudding through the strainer to remove the zest.
- Place a piece of plastic wrap over the bowl, with the plastic resting right against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for one hour, until warm, but no longer steaming hot.
- Enjoy the pudding warm, or place the bowl in the refrigerator to chill.
Notes
This recipe yields around 4 1/4 cups of pudding, for 6 servings (approximately 2/3 cup per serving).
The pudding will not get super thick like store bought "snack pack" type puddings, and has more of a spoonable consistency. For a thicker consistency, add 1-2 additional tablespoons of corn starch.
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