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Homemade Lemon Pudding Recipe with Fresh Lemons
Lemon pudding has always held a special place in my heart. Its sunny flavor brightens up any meal, and there’s something deeply satisfying about indulging in a homemade version. Whether it’s a family gathering or a simple weeknight dessert, this creamy delight transforms ordinary moments into something extraordinary. With just a handful of fresh ingredients, you can whip up a lemon pudding that rivals any restaurant version, and trust me, the joy it brings is limitless!
Why You’ll Love Making It
This homemade lemon pudding is not just a dessert; it’s an experience! Here are a few reasons why you’ll want this recipe in your arsenal:
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Quick and Easy: It takes minimal time to prepare, making it perfect for spontaneous gatherings or when you fancy something sweet without a lengthy process.
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Fresh and Flavorful: Using fresh lemons elevates the dish, resulting in a bright and zesty flavor profile that’s hard to resist.
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Kid-Approved: Kids love the creamy texture and sweet-tart taste. It’s a great way to introduce them to the joys of homemade desserts.
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Budget-Friendly: With ingredients you likely already have in your pantry, this recipe won’t break the bank.
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“This lemon pudding is the perfect dessert! My family couldn’t get enough, and I loved how simple it was to make!” — Happy Home Cook
Your Easy Cooking Guide
Making homemade lemon pudding is a breeze! Here’s a quick overview of the process:
- Start by blending sugar and cornstarch in a saucepan.
- Gradually add in milk, beaten egg yolks, salt, and lemon zest.
- Cook it while stirring until thickened, then stir in lemon juice and butter.
- Chill, and you’re all set!
Let’s dive into the ingredients needed for this delightful dessert.
Everything You Need for This Recipe
Gather these ingredients for your homemade lemon pudding:
- 3/4 cup sugar – Sweetness is key!
- 1/4 cup cornstarch – This is your thickening agent.
- 2 1/2 cups whole milk – Creaminess at its best!
- 3 large egg yolks, lightly beaten – Adds richness.
- 3 tablespoons finely grated lemon zest – For that vibrant lemon flavor.
- Pinch of salt – Balances sweetness.
- 1/2 cup fresh lemon juice (about 2 to 3 large lemons) – The star of the show!
- 2 tablespoons unsalted butter – For a silky finish.
Feel free to substitute whole milk with a plant-based alternative for a dairy-free version, but be aware of texture changes.
Step-by-Step Directions
- In a large saucepan, whisk together the sugar and cornstarch until well blended.
- Gradually pour in the whole milk while stirring to prevent clumping.
- Add the beaten egg yolks, salt, and lemon zest. Mix thoroughly.
- Heat over medium flame, continuously stirring until the mixture thickens and coats the back of a wooden spoon.
- Remove from heat and immediately stir in the fresh lemon juice and unsalted butter until the butter melts and is well incorporated.
- For a smoother texture, strain the pudding through a wire strainer to remove any lumps.
- Allow the pudding to cool and then chill it in the refrigerator for at least 2 hours before serving.
Tips for Serving
This lemon pudding is delightful on its own but can be even more special with a few serving ideas:
- Top with Fresh Berries: A handful of raspberries or blueberries adds a pop of color and flavor.
- Add Whipped Cream: A dollop of whipped cream can elevate the dessert and balance the tartness.
- Serve in Individual Cups: For a classy touch, portion the pudding into small jars or cups.
- Garnish with Mint: A sprig of fresh mint enhances both aesthetics and taste!
Best Way to Store Homemade Lemon Pudding Recipe with Fresh Lemons
To keep your delicious lemon pudding fresh:
- Refrigeration: Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: While not typically recommended due to texture changes, you can freeze it in a well-sealed container for about a month. Thaw in the fridge before serving.
Always check for any signs of spoilage—if in doubt, throw it out!
Expert Advice
- Use Fresh Lemons: The difference in flavor from fresh lemons versus bottled lemon juice is monumental. When available, zest and juice from fresh lemons will yield the best results.
- Constant Stirring: When cooking, constant stirring helps prevent the mixture from sticking to the bottom of the pan and burning.
Creative Twists
Want to shake things up? Here are a few variations:
- Add a Touch of Vanilla: A teaspoon of vanilla extract can add depth to the flavor.
- Coconut Lemon Pudding: Substitute half of the milk with coconut milk for a tropical twist.
- Chocolate Lemon Pudding: Swirl in melted chocolate for a richer variation—an adventurous blend of sweet and tart.
Helpful FAQs
How long does it take to prepare and chill the pudding?
The preparation takes about 15-20 minutes, but be sure to chill for at least 2 hours for the best texture.
Can I use alternative sweeteners?
Yes! Feel free to experiment with honey or stevia, but keep in mind that measurements and sweetness levels will vary.
Is this recipe suitable for dietary restrictions?
You can make it dairy-free by substituting the whole milk with a plant-based milk and using a vegan butter substitute. Always verify your ingredient choices for specific allergies.
Now you’re all set to create this luscious homemade lemon pudding that not only delights but also brings a ray of sunshine to any table! Enjoy!
Print
Homemade Lemon Pudding
- Total Time: 130 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy homemade lemon pudding is bright and zesty, perfect for any occasion.
Ingredients
Scale
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 3 tablespoons finely grated lemon zest
- Pinch of salt
- 1/2 cup fresh lemon juice (about 2 to 3 large lemons)
- 2 tablespoons unsalted butter
Instructions
- In a large saucepan, whisk together the sugar and cornstarch until well blended.
- Gradually pour in the whole milk while stirring to prevent clumping.
- Add the beaten egg yolks, salt, and lemon zest. Mix thoroughly.
- Heat over medium flame, continuously stirring until the mixture thickens and coats the back of a wooden spoon.
- Remove from heat and stir in the fresh lemon juice and unsalted butter until the butter melts and is well incorporated.
- For a smoother texture, strain the pudding through a wire strainer to remove any lumps.
- Allow the pudding to cool, then chill it in the refrigerator for at least 2 hours before serving.
Notes
Top with fresh berries or whipped cream for a delightful twist. Use fresh lemons for best flavor!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: lemon pudding, dessert, homemade, creamy, quick dessert, easy recipe
