5.0 from 96 votes
Lemon Pudding
This Lemon Pudding dessert is such an easy treat to make with only a few ingredients. It's quick to whip up and has a fresh bright flavor for summer!
Prep Time
15 mins
Cook Time
15 mins
Chill Time
3 hrs
Total Time
3 hrs 25 mins
Servings: 5 servings
Calories: 366 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 lemons zested
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- ½ cup fresh lemon juice
- 3 egg yolks
- 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.
Cup of Yum
Notes
- Storage: Store leftover lemon pudding in the refrigerator. You'll want to make sure it's in airtight jars, or use plastic wrap covering them tightly so it doesn't develop a film. It will last up to 5 days in the refrigerator.
- *The recipe video is for the vegan lemon pudding recipe below and can still be helpful to make other pudding recipes.
- 1/4 cup lemon juice2 tablespoons cornstarch or arrowroot starch5.6 ounces coconut cream½ cup coconut milkZest of one lemon2 tablespoons maple syrup plus more to tastePinch turmeric optional for coloringCoconut whipped cream
- Instructions
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- * Please note the nutrition label does not include any toppings.
- Add the lemon juice and cornstarch to a small saucepan and whisk to combine and remove any clumps. Add the canned coconut cream, coconut milk, lemon zest and maple syrup and whisk again until well combined.
- Turn the heat on medium, add turmeric and bring mixture to a low bubble (not a boil), continuing to whisk, about 5-10 minutes.
- Remove from heat, let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar and cover. Refrigerate for a few hours to chill and set. Serve with whipped coconut cream and fresh mint, if desired.
- Instead of coconut milk, you can use any other plant-based milk or regular milk.
- I tested this recipe with cornstarch and arrowroot starch. Feel free to try it with other thickening flours and let me know how the result is!
- You can replace maple syrup with any other natural sweetener of your choice.
Nutrition Information
Serving
0.5cup
Calories
366kcal
(18%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
176mg
(59%)
Sodium
38mg
(2%)
Potassium
160mg
(5%)
Fiber
0.4g
(2%)
Sugar
34g
(68%)
Vitamin A
937IU
(19%)
Vitamin C
13mg
(14%)
Calcium
110mg
(11%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 366
% 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.