Silky Lemon Pudding
Indulge in the creamy, luxurious delight of Silky Lemon Pudding, a refreshing dessert that perfectly balances zesty citrus flavors with velvety smooth texture. Made with simple, wholesome ingredients like fresh lemon juice, whole milk, and egg yolks, this pudding comes together in just 25 minutes and boasts a sophisticated blend of tangy lemon zest and buttery richness. The key to its irresistibly smooth consistency lies in carefully tempering the eggs and straining the mixture for a flawless finish. Served chilled in elegant ramekins, it’s an effortlessly elegant treat, whether topped with fresh berries, whipped cream, or a light dusting of powdered sugar. Perfect for cozy nights in or a vibrant finish to a dinner party, this lemony treat is as versatile as it is decadent.
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Recipe Information
Ingredients
- 100 grams Granulated sugar
- 20 grams Cornstarch
- 480 ml Whole milk
- 80 ml Fresh lemon juice
- 1 teaspoon Lemon zest
- 4 large Egg yolks
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
In a medium saucepan off the heat, whisk together granulated sugar, cornstarch, and a pinch of salt until well combined.
Gradually whisk in the whole milk to ensure there are no lumps. Place the saucepan over medium heat.
Cook the mixture while stirring constantly until it begins to thicken and bubble. This should take about 7-8 minutes.
In a separate bowl, whisk together the egg yolks. Slowly ladle about half a cup of the hot milk mixture into the yolks, whisking continuously to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook and stir over medium-low heat for another 3-5 minutes until the pudding thickens further and coats the back of a spoon.
Remove the saucepan from heat and immediately whisk in the lemon juice, lemon zest, unsalted butter, and vanilla extract until the butter has melted and everything is well combined.
Strain the pudding through a fine-mesh sieve into a clean bowl to remove any lumps or zest for a silky texture.
Divide the pudding evenly into 4 serving dishes or ramekins. Cover each dish with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming.
Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
Serve chilled, optionally garnished with fresh berries, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 126.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 718 mg | 55% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 921 mg | 20% | |
*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.
