Lemon Pudding Recipe

Introduction

This Lemon Pudding is a bright, creamy dessert perfect for any season. With fresh lemon zest and juice, it offers a delicate balance of tartness and sweetness, making it a refreshing treat that’s surprisingly simple to prepare.

Ingredients

• 200g (1 cup) fine granulated sugar
• Zest of 3-4 fresh lemons
• 4 large eggs plus 4 egg yolks
• ¼ teaspoon fine sea salt
• 240g (1 cup) heavy cream or heavy whipping cream
• 130g (½ cup plus 1 tablespoon) freshly squeezed lemon juice

Instructions

1. Step 1: If using an immersion blender, zest the lemons over the sugar in a heavy-bottomed, non-reactive pot, avoiding the white pith. Rub the zest into the sugar to release the oils. Add the eggs and salt, then blend with the immersion blender until no unmixed egg whites remain.
2. Step 2: If not using an immersion blender, zest the lemons into the sugar in a bowl, rub the zest into the sugar until it feels like wet sand. Place the sugar in a blender or food processor, add the eggs, and blend until smooth with no egg bits. Transfer the mixture to a non-reactive pot.
3. Step 3: Add the heavy cream and lemon juice to the pot and whisk quickly to combine. Heat over medium heat, whisking as it warms. Stir frequently as the mixture thickens, especially at the bottom, to ensure even cooking. Remove from heat when the temperature reaches 175°F (80°C). Strain the pudding through a fine mesh sieve into a bowl.
4. Step 4: For individual servings, divide the pudding into bowls. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least four hours until chilled and thickened.
5. Step 5: If using as a filling, place the pudding in a lidded container. After it cools to room temperature, cover and refrigerate for 6-8 hours before use. The pudding can be stored in the fridge for up to 5 days or frozen for longer storage.

Tips & Variations

• Use fresh lemons for the best flavor and avoid zesting the pith to prevent bitterness.
• If you prefer a lighter pudding, substitute half the heavy cream with whole milk.
• Try adding a teaspoon of vanilla extract for a subtle twist.

Storage

Store the lemon pudding in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the pudding and thaw it in the fridge before use. When reheating, warm gently over low heat or serve chilled for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without an immersion blender?

Yes, you can use a regular blender or food processor to mix the sugar, zest, and eggs until smooth before cooking.

Is this pudding suitable for freezing?

Yes, the pudding freezes well and can be stored in the freezer for extended periods. Thaw it overnight in the refrigerator before serving or using as a filling.

Lemon Pudding Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

This Lemon Pudding recipe is a creamy, tangy dessert made with fresh lemon juice and zest, eggs, sugar, and heavy cream. It is gently cooked on the stovetop to achieve a smooth, custard-like texture, perfect for chilled individual servings or as a filling for other desserts.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200g (1 cup) fine granulated sugar
• Zest of 3–4 fresh lemons (avoid white pith)
• ¼ teaspoon fine sea salt

Wet Ingredients

• 4 large eggs plus 4 egg yolks
• 240g (1 cup) heavy cream or heavy whipping cream
• 130g (½ cup plus 1 tablespoon) freshly squeezed lemon juice

Instructions

1. Zesting and Mixing Eggs: Zest the lemons over the sugar in a heavy-bottomed, non-reactive pot, avoiding the white pith. Rub the zest into the sugar to release its oils. Add the eggs and sea salt. Use an immersion blender to blend the mixture until fully combined with no unmixed egg whites.

   If you don’t have an immersion blender, mix the sugar and lemon zest in a bowl by rubbing until it resembles wet sand. Then, blend this sugar with the eggs in a blender until smooth, and transfer this mixture to a non-reactive pot.

2. Combining Cream and Lemon Juice: Pour the heavy cream and freshly squeezed lemon juice into the pot with the sugar and egg mixture. Whisk quickly to combine all ingredients evenly. Set the pot over medium heat.
3. Cooking the Pudding: Whisk continuously as the mixture heats. It will become a smooth liquid at first. Stir frequently, focusing on the bottom to prevent scorching and ensure even thickening. Remove from heat once the mixture reaches 175°F (79°C). Pour the pudding through a fine mesh sieve into a bowl to remove any curdled bits for a silky texture.
4. Chilling for Serving: For individual servings, divide the pudding into bowls. Allow it to cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours until cool and thickened.
5. Storing for Later Use: If using as a filling, transfer the pudding to a lidded container once it cools to room temperature. Cover and chill for 6 to 8 hours. The pudding will keep in the refrigerator for up to 5 days or can be frozen for longer storage.

Notes

• Use fresh lemon juice and zest for the best citrus flavor.
• Avoid zesting the white pith as it adds bitterness.
• Use a non-reactive pot such as stainless steel or enamel to prevent unwanted metallic flavors.
• Constant whisking is essential to prevent curdling and achieve a smooth pudding.
• Temperature control is important; do not let the mixture boil.
• Straining the pudding ensures a silky smooth texture.
• The pudding can be enjoyed chilled alone or used as a filling in cakes, tarts, or pastries.

Keywords: lemon pudding, lemon dessert, homemade lemon pudding, stovetop pudding, creamy lemon custard