Lemon Pudding Dessert
Brighten up your dessert table with this luscious Lemon Pudding Dessert, a creamy and tangy treat that's perfect for any occasion. Made with fresh lemon juice, fragrant lemon zest, and a velvety milk-based custard, this homemade pudding strikes the ideal balance between sweet and citrusy. With just 15 minutes of prep time, it comes together effortlessly on the stovetop, with the silky texture achieved by tempering egg yolks and incorporating a hint of butter for richness. Chill it to perfection and serve it in individual bowls, garnished with dollops of whipped cream and sprigs of fresh mint for an elegant touch. Whether you’re indulging in a light dessert after dinner or hosting a sunny brunch, this easy lemon pudding recipe is sure to impress with its refreshing flavor and creamy consistency.
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Recipe Information
Ingredients
- 3 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 2 cups Whole milk
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 tablespoon Lemon zest
- 0.25 cups Freshly squeezed lemon juice
- Whipped cream (optional for topping)
- Fresh mint leaves (optional for garnish)
Instructions
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually whisk in the whole milk until the mixture is smooth and no lumps remain.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to bubble and thicken, about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan.
Continue to cook the mixture over medium-low heat for 2-3 more minutes, stirring constantly, until it thickens further. Do not let it boil.
Remove the saucepan from the heat and stir in the unsalted butter, lemon zest, and freshly squeezed lemon juice until fully combined and smooth.
Pour the pudding into individual serving dishes or a larger bowl and let it cool for about 15-20 minutes at room temperature.
Cover the pudding with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming) and refrigerate for at least 2 hours, or until fully chilled.
Before serving, top with whipped cream and garnish with mint leaves if desired.
Serve chilled and enjoy this bright and creamy dessert!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 210% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 40.4 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
