This lemon pudding is silky smooth, rich with egg yolks and cream, and packed with the vibrant flavor of real lemon juice and zest.
Whether served warm or chilled, it’s a refreshing, spoonable dessert that’s perfect for spring and summer days—or anytime you crave something light and citrusy.
Why You’ll Love This Recipe
Made from scratch with fresh lemon juice and zest
Creamy, rich texture thanks to yolks and cream
Perfect served warm or chilled
No gelatin or artificial flavors—just real citrus
Easy enough for weeknights but elegant enough for guests
Ingredient Highlights
Granulated sugar – Sweetens and balances the tart lemon flavor.
Corn starch – Helps thicken the pudding without eggs alone.
Whole milk & cream – A mix that gives luscious, rich texture.
Egg yolks – Adds color, richness, and structure.
Fresh lemon juice & zest – Bright, fresh citrus flavor throughout.
Sea salt – Enhances the sweetness and balances acidity.
Pro Tips Before You Start
Use freshly squeezed lemon juice for the best flavor—bottled just doesn’t compare.
Zest the lemon before juicing to make it easier.
Stir constantly once the pudding starts thickening to avoid scorching.
Straining the pudding ensures a perfectly smooth finish.
If chilling in a large bowl, press plastic wrap directly onto the surface to prevent skin.
How to Make Silky Lemon Pudding
Step 1: Prepare Your Strainer
Place a large mesh strainer over a heat-proof bowl and set it aside.
This step ensures a smooth finish once the pudding is cooked.
Step 2: Combine Ingredients
In a medium saucepan, whisk together the sugar, cornstarch, milk, cream, egg yolks, lemon juice, sea salt, and lemon zest.
Let the mixture sit for 5 minutes, then stir again to fully dissolve the cornstarch.
Step 3: Heat and Whisk
Cook over medium heat, stirring constantly.
Use a whisk initially to prevent lumps, then switch to a silicone spoon or spoonula as it thickens.
Stir along the sides and bottom to avoid scorching.
Step 4: Cook Until Glossy
Just as the mixture begins to bubble, it should be thick and glossy.
Remove from the heat as soon as large bubbles appear—don’t let it boil further.
Step 5: Strain for Smoothness
Pour the hot pudding through the prepared strainer, pressing it through with the back of your spoon.
Discard any leftover zest or tiny lumps.
Step 6: Chill or Serve Warm
You can serve it warm right away or chill it for later.
To chill, spoon into one large bowl or individual cups.
Press plastic wrap onto the surface to prevent skin formation.
Step 7: Garnish and Enjoy
Top with whipped cream if desired, or add a sprinkle of zest or crushed cookies for texture.
What to Serve It With
Fresh berries or berry compote
Shortbread cookies or vanilla wafers
Lightly sweetened whipped cream
Crumbled graham crackers for a pie-inspired twist
A drizzle of honey or lemon curd for extra citrus punch
Variations & Substitutions
Use Meyer lemons for a sweeter, floral twist
Swap part of the cream for coconut milk for a dairy-free variation
Add a splash of limoncello for an adult-friendly version
Fold in a few crushed raspberries before chilling for a fruity swirl
Storage & Leftovers
Store leftover pudding in the fridge in an airtight container for up to 3 days
Keep plastic wrap directly on the surface to avoid skin forming
Do not freeze, as the texture may break
Stir before serving chilled to restore creamy consistency
FAQs
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled can work in a pinch—just make sure it’s 100% juice.
Can I make this ahead of time?
Yes, it’s great made a day ahead and chilled until ready to serve.
Can I use only milk and skip the cream?
You can, but the pudding will be less rich and slightly thinner.
Why do I need to strain the pudding?
Straining removes any bits of cooked egg or undissolved zest for a smooth finish.
What can I use instead of cornstarch?
Tapioca starch or arrowroot can work, but amounts may vary slightly.
Is this gluten-free?
Yes—just ensure your cornstarch brand is certified gluten-free.
Can I serve this warm?
Absolutely—it’s comforting and delicious right off the stove.
Final Thoughts
This silky lemon pudding is bright, smooth, and utterly satisfying.
With just a few simple ingredients, you get a dessert that’s comforting and elegant all at once.
Whether topped with whipped cream or paired with berries, it’s a citrusy treat you’ll crave again and again.
