This homemade lemon pudding is a smooth, creamy lemon dessert made completely from scratch on the stovetop. It’s rich, silky, and full of fresh lemon flavor from real juice and zest, no boxed mix needed! If you’re used to instant pudding, this homemade version feels like a simple upgrade with real ingredients and much better flavor. If you enjoy making simple desserts from scratch, you might also like my Homemade Lemon Curd or my Vanilla Pudding for another classic, cozy treat.
Ingredients & Substitutions
- Milk & Heavy Cream: Whole milk and heavy cream work together to create a rich, silky pudding base. You can use all whole milk for a lighter version, but it won’t be quite as creamy.
- Sugar, Cornstarch & Salt: Sugar sweetens the pudding, cornstarch thickens it into a smooth custard, and a pinch of salt enhances all the flavors. No strong substitutions recommended here.
- Egg Yolks: Egg yolks add richness and help create a custard-like texture. Be sure to temper them slowly so they don’t scramble when added to the hot mixture.
- Butter: Adds a smooth, rich finish to the pudding. Salted or unsalted both work.
- Lemon (Zest & Juice): Fresh lemon zest and juice give this pudding its bright, tangy flavor. Zest adds aroma, while juice gives the signature lemon flavor. Fresh is strongly recommended.
- Vanilla Extract: Adds warmth and balances the tart lemon flavor. Pure vanilla extract works best.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for the brightest flavor, but bottled lemon juice can work in a pinch. The flavor will just be a little less vibrant.
Why do I need to strain the pudding?
Straining removes any small bits of cooked egg or lumps, giving you a smooth, silky texture. It’s an easy step that makes a big difference in the final result.
Can I make lemon pudding ahead of time?
Yes, this is a great make-ahead dessert. You can prepare it a day in advance and keep it chilled until ready to serve.
Why is my pudding lumpy?
Lumps usually happen if the mixture wasn’t whisked constantly while cooking or if the eggs were added too quickly. Straining the pudding helps smooth it out if this happens.
Can I skip the egg yolks?
No, the egg yolks are important for richness and structure. Without them, the pudding will be thinner and won’t have the same custard-like texture.
How do I keep skin from forming on top?
Press plastic wrap directly onto the surface of the pudding before chilling. This prevents air from forming a skin on top as it cools.
Ways to Use Lemon Pudding
Lemon pudding is delicious on its own, but it also works well in other desserts and simple toppings.
- Spoon into small cups and top with whipped cream for an easy dessert.
- Layer with crushed cookies or graham crackers for a simple parfait.
- Use as a filling for tart shells or mini pie crusts.
- Layer with berries and whipped cream for a light trifle-style dessert.
- Serve alongside shortbread cookies or vanilla wafers for dipping.
How to Store Lemon Pudding
Refrigerator: Store lemon pudding in an airtight container in the refrigerator for up to 3 to 4 days. For best results, keep plastic wrap pressed directly on the surface to prevent a skin from forming. This pudding is best served chilled, and it may thicken slightly as it sits. Give it a quick stir before serving if needed.
Can I freeze lemon pudding? Freezing is not recommended. The texture can separate once thawed, becoming watery and grainy instead of smooth and creamy. This pudding is best enjoyed fresh from the refrigerator within a few days.
Lemon Pudding
Ingredients
- 2 cups whole milk
- 1 cup (238 g) heavy cream
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ¼ teaspoon kosher salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt until smooth and fully combined.
- Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes.
- Once thickened, continue cooking for 1 additional minute to fully activate the cornstarch.
- Remove from heat. In a separate bowl, whisk the egg yolks. Slowly ladle about ½ cup of the hot mixture into the yolks, whisking constantly to temper.
- Pour the tempered egg mixture back into the saucepan, whisking continuously.
- Return to low heat and cook for 1 to 2 minutes, stirring constantly, until smooth and thickened.
- Remove from heat and stir in the butter until melted and fully incorporated.
- Add the lemon zest, lemon juice, and vanilla extract. Stir until smooth.
- Strain the pudding through a fine mesh sieve into a clean bowl for the smoothest texture.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until fully chilled and set.
Did you make this recipe?
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