Easy Lemon Pudding

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Lemon pudding is by far the easiest pudding you’ll ever make. It’s creamy, light with citrusy fresh flavor of lemon.

Prep Time: 5 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Servings: 4 servings

Ingredients

¾ cup granulated sugar
¼ cup corn starch
2 ½ cup milk
1 cup cream
3 large egg yolks
½ cup lemon juice (fresh squeezed)
2 tablespoon butter
2 tablespoon lemon zest
1/8 teaspoon salt

Instructions

To a medium saucepan add all the ingredients – granulated sugar, cornstarch, milk, cream, lemon juice, egg yolks, butter, zest of lemon and salt.
Place the saucepan on medium low heat.
Stir everything together using a whisk first until ingredients are blend together.
Keep whisking constantly to avoid any lump formation and to prevent the pudding from burning at the bottom of the pan.
Once pudding begins to thicken, use a silicon or rubber spatula and keep stirring constantly.
Do not increase heat to speed up the process, egg yolks will scramble and pudding to stick and burn at the bottom. Throughout the process heat should be maintained at medium low or low heat.
Pudding is ready when it’s thick and coats the back of rubber spatula.
Immediately turn off heat and remove the pan from heat.
Let pudding sit for a minute.
Pour pudding through a strainer to remove the zest, any lumps formed in the pudding. Don’t skip this step, straining the pudding gives you silky texture pudding.
Jo’s Tip: You can directly strain the pudding into individual serving dishes so you can serve it as it is.
At this point pudding can be served immediately warm (best during winters), or chill in refrigerator until completely set and serve chilled. Either way it tastes great.
Place a cling film on the pudding layer to prevent skin formation. Refrigerate for atleast 2 hours or until completely set.
Spoon out chilled pudding in individual serving dishes and serve chilled with whipped cream or fresh blueberries.

For more details click on detailed recipe shared below.