Lemon Pudding Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/lemon-pudding-recipe/
