Homemade Lemon Pudding is so creamy and cool, plus it’s easy to make. You only need five ingredients and it’s flavored with fresh lemon juice. The perfect cold dessert, especially when you serve it with whipped cream, fresh fruit and or grated white chocolate on top!
If you’ve never made homemade pudding, you are going to love this recipe today. It’s so easy and the flavor is so much better than any store-bought pudding. So, go ahead and ditch those boxed pudding mixes and give this lemon pudding recipe a try.
Ingredients
- Cornstarch
- Granulated sugar
- Whole milk (whole)
- Heavy cream
- Fresh lemon
For this recipe, cornstarch thickens the pudding giving it a thick creamy texture. Be sure to sift the cornstarch to remove any lumps.
The lemon pudding is sweetened with granulated sugar that melts into the pudding mixture as it’s heated.
For the best creamy, rich pudding use whole milk and cream that is at least 30% fat.
There is no substitute for fresh lemon in this recipe. I use fresh lemon juice and lemon peel so the pudding has a bright citrus flavor.
The peel releases oils into the pudding mixture as it cooks adding a concentrated lemon flavor. The peel is removed so your pudding is nice and smooth. Use a vegetable peeler to remove the peel and try not to remove any of the white pith which is very bitter – just peel off the yellow part.
How to Make Lemon Pudding
Mix the cornstarch and sugar in a medium saucepan. Add one cup of milk and whisk until the mixture is smooth. Whisk in the rest of the milk.
Add the lemon peel and then heat the mixture over low heat. Once it starts to thicken, take the pot off the burner and discard the lemon peel.
Pour in the cream, vanilla, and lemon juice and stir to combine. Place the pot back on the heat and bring the mixture to a boil. Boil it until it thickens.
Transfer the pudding to individual serving dishes or large bowl. Place a piece of plastic wrap on top so it is touching the surface of the pudding. This will prevent a skin from forming on top.
Cool the pudding to room temperature and then chill it for at least 2-3 hours or even better overnight before serving it.
Serving Tips
I can eat this lemon pudding straight from the fridge just as it is, but you can serve it a few different ways for a special dessert.
- Serve it with fresh fruit on top like blueberries, raspberries, strawberries, or sliced peaches.
- Grate white chocolate over the top.
- Use it to make a parfait or trifle with layers of cake, preserves, and fruit.
- Spoon it over a slice of pound cake.
- Add a dollop of whipped cream with some lemon zest on top.
How long does homemade pudding last?
This lemon pudding without eggs will keep in the refrigerator for up to a week. I don’t recommend freezing homemade pudding – the texture will not be the same once it’s thawed and it could separate.
Can you use low-fat milk?
Technically, you can use low-fat milk but your pudding won’t be as rich and creamy. I recommend using full-fat (whole) milk along with heavy cream for the best results.
Treat yourself to this homemade lemon pudding and you won’t regret it. It tastes so creamy and fresh with all that lemon – Enjoy!
More Favorite Lemon Recipes
- Glazed Lemon Yogurt Cake
- Lemon Muffins with a Crumb Topping
- Lemon Cheesecake Squares
- Lemon Thumbprint Cookies
Homemade Lemon Pudding
Ingredients
- 2 tablespoons cornstarch (sifted)
- ½ cup granulated sugar
- 2 cups milk (whole)
- ⅓ cup cream (whole, heavy or whipping cream, with at least 30% fat)
- 1 medium lemons juice* and peel (2 tablespoons lemon juice)
*Be sure to pass the juice through a sieve or strainer to remove any pulp or seeds.
Instructions
- In a medium pot mix the corn starch and sugar add a cup of milk and whisk until smooth, then add the remaining cup of milk. Stir in the peel of the lemon (with the least amount of white as possible).
- Heat on low until it starts to thicken, remove from heat and remove the peel. Add the cream, vanilla and lemon juice. Stir to combine, place again on the heat and bring to a boil until it thickens.
- Spoon into desired glasses or cups, place a piece of plastic wrap on top, let cool, then refrigerate for 2-3 hours or even better overnight before serving. Top with fresh berries or whipped cream and grated white chocolate. Enjoy!
Cathy says
How much vanilla would you need in this recipe?
Rosemary says
Hi Cathy, I didn’t add vanilla but if you want too, I would say about a teaspoon. Add it with the remaining milk. Let me know how it goes. Take care!