Lemon Pudding
User Reviews
5
Lemon Pudding
Description
This Lemon Pudding begins by infusing granulated sugar with fresh lemon zest to release aromatic oils, then combining it with cornstarch, milk, heavy cream, lemon juice, egg yolks, and a pinch of salt. The mixture is allowed to rest briefly to let the lemon flavor permeate the liquids. It's then heated over medium heat while whisking constantly to prevent curdling, and cooked until it thickens to a creamy pudding consistency, usually about 10 minutes.
After cooking, the pudding is strained through a fine mesh sieve to remove any solids, ensuring a smooth texture. A piece of plastic wrap is pressed directly onto the surface to prevent a skin from forming as it cools. Once chilled thoroughly (2-3 hours), the pudding has a balanced tangy lemon flavor with a rich, velvety mouthfeel from the dairy and eggs.
Served cold, this pudding can be enjoyed plain or garnished with fresh herbs or whipped cream. The recipe notes mention that leftovers should be stored tightly covered in the refrigerator and consumed within five days to maintain freshness and texture. Alternative vegan variations using coconut cream and plant-based milk are also described, with adjustments for thickening and sweetening.
Ingredients
- 2 lemon zested, plural
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- ½ cup lemon juice fresh
- 3 egg yolk
- Pinch salt
Instructions
- In a medium non-reactive saucepan, combine zest and sugar. Use your fingers to massage the together until fragrant and moist. Add remaining ingredients and use a silicone whisk to combine. Let the lemon mixture rest about 5 minutes to infuse the liquid with the lemon.
- Heat the pudding mixture over medium heat, whisking constantly. Bring to a simmer and cook until it begins to thicken, about 10 minutes. Remove from heat.
- Place a fine mesh sieve over a heatproof bowl and pour the pudding to strain any solids.
- Press a piece of plastic wrap directly touching the surface of the pudding to prevent a skin from forming on top. Chill completely before serving, about 2-3 hours.
Notes
- Store leftover lemon pudding in airtight containers or tightly covered with plastic wrap to prevent skin formation, and refrigerate for up to 5 days.
- The pudding should be chilled completely before serving to achieve the best texture.
- For a vegan alternative, use coconut cream and plant-based milk thickened with cornstarch or arrowroot, sweetened with maple syrup, and optionally tinted with turmeric.
- Whisk the pudding constantly while cooking to avoid lumps and curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 366kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 176mg | 59% |
| Sodium | 38mg | 2% |
| Potassium | 160mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 13mg | 14% |
| Calcium | 110mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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