Lemon Pudding
This Lemon Pudding dessert is such an easy treat to make with only a few ingredients. It's quick to whip up and has a fresh bright flavor for summer!
Servings: 5 servings
Equipment
Ingredients
- 2 lemons zested
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- ½ cup fresh lemon juice
- 3 egg yolks
- Pinch salt
Instructions
- In a medium non-reactive saucepan, combine zest and sugar. Use your fingers to massage the together until fragrant and moist. Add remaining ingredients and use a silicone whisk to combine. Let the lemon mixture rest about 5 minutes to infuse the liquid with the lemon.
- Heat the pudding mixture over medium heat, whisking constantly. Bring to a simmer and cook until it begins to thicken, about 10 minutes. Remove from heat.
- Place a fine mesh sieve over a heatproof bowl and pour the pudding to strain any solids.
- Press a piece of plastic wrap directly touching the surface of the pudding to prevent a skin from forming on top. Chill completely before serving, about 2-3 hours.
Video
Notes
Storage: Store leftover lemon pudding in the refrigerator. You'll want to make sure it's in airtight jars, or use plastic wrap covering them tightly so it doesn't develop a film. It will last up to 5 days in the refrigerator.
*The recipe video is for the vegan lemon pudding recipe below and can still be helpful to make other pudding recipes.
2 tablespoons cornstarch or arrowroot starch
5.6 ounces coconut cream
½ cup coconut milk
Zest of one lemon
2 tablespoons maple syrup plus more to taste
Pinch turmeric optional for coloring
Coconut whipped cream Instructions
Original Vegan Lemon Pudding Recipe:
1/4 cup lemon juice2 tablespoons cornstarch or arrowroot starch
5.6 ounces coconut cream
½ cup coconut milk
Zest of one lemon
2 tablespoons maple syrup plus more to taste
Pinch turmeric optional for coloring
Coconut whipped cream Instructions
- Add the lemon juice and cornstarch to a small saucepan and whisk to combine and remove any clumps. Add the canned coconut cream, coconut milk, lemon zest and maple syrup and whisk again until well combined.
- Turn the heat on medium, add turmeric and bring mixture to a low bubble (not a boil), continuing to whisk, about 5-10 minutes.
- Remove from heat, let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar and cover. Refrigerate for a few hours to chill and set. Serve with whipped coconut cream and fresh mint, if desired.
- Instead of coconut milk, you can use any other plant-based milk or regular milk.
- I tested this recipe with cornstarch and arrowroot starch. Feel free to try it with other thickening flours and let me know how the result is!
- You can replace maple syrup with any other natural sweetener of your choice.
Nutrition
Serving: 0.5cup | Calories: 366kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 176mg | Sodium: 38mg | Potassium: 160mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 937IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 0.4mg
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