This is truly the best lemon pudding recipe. It's easy to make and has a well-rounded and punchy lemon flavor along with a creamy-smooth texture that makes it really hard to stop eating. Try it for yourself and see what you think. Enjoy it warm or chilled. It's delicious either way.
4ozfreshly squeezed lemon juice113 grams or 1/2 cup, measured after straining
2Tablespoonscornstarch
2egg yolks
zest of 1 lemon
½teaspoonwhole lemon powderoptional
¼teaspoonkosher saltI use Morton's
8ozheavy cream
4ozwhole milk
Instructions
Combine the sour cream and optional white chocolate in a heat-safe bowl and top with a fine-mesh strainer.
In a medium saucepan, combine sugar, lemon juice, cornstarch, yolks, zest, optional lemon powder, and salt. Whisk very well to combine.
Over medium-high heat, whisk constantly, and add the heavy cream and whole milk.
Continue whisking until the pudding comes to a boil.
Turn the heat down and allow to boil, still whisking constantly, for about one minute.
Strain the pudding through the strainer into the bowl.
Use a silicone spatula to force all the pudding through the strainer, catching up any bits of egg and lemon zest to make sure your pudding is smooth and creamy.
Whisk the pudding, sour cream, and white chocolate (if using) together very well until evenly combined.
Fills 4 4oz ramekins or jars. Enjoy warm or refrigerate and enjoy it chilled.
Notes
Ingredient Substitutions
For a less-intense pudding, use whole eggs rather than egg yolks. This will also increase the volume of the pudding so you may end up with slightly more than 4 4oz servingsThe higher-fat dairy you use, the more lush and rich your pudding will be. Do not use anything with less fat than whole milk, but otherwise, you can use whole milk, half and half, light cream, whipping cream, heavy cream, or any combination of those to equal 12 oz.Rather than sour cream, you can use any tart, tangy dairy such as cream cheese, plain Greek yogurt, or creme fraiche.For a lighter (calorie-wise) pudding, make it with all whole milk (12 oz) and leave out the white chocolate.
Nutrional information for lighter version:
Calories 292 Total Fat 9.7g Saturated Fat 5.4g Cholesterol 123mg Sodium 203mg Total Carbohydrate 48.3g Dietary Fiber 0.2g Total Sugars 44.1g Protein 5g
Storing
Keep tightly covered in the fridge for 5-7 days. You can freeze it for up to one month.
Lemon Pudding Q & A
Doesn’t lemon juice curdle dairy? Will my pudding curdle? The addition of cornstarch and constant whisking impedes curdling, so even if you use whole milk, you’ll end up with a smooth and tart pudding. Again, do not use any dairy with less fat than whole milk.Can I make pudding ahead of time? Yes, pudding is a great make-ahead dessert. Make up to three days in advance and keep them covered in the fridge until you need them.How long will this pudding keep? Keep the pudding, covered in plastic wrap, in the fridge and enjoy within 5-7 days.Can you freeze lemon pudding? Yes. Freeze in single-serve portions, tightly wrapped, for up to a month. Thaw in the fridge. Once thawed, you may need to stir or whisk it a little to restore its creamy texture. Also consider freezing in popsicle molds and eating it frozen like you would a pudding pop.