Spring Party Dessert: Lemon Pudding Recipe

I have a thing for lemons and anything lemon related. I love their vibrant yellow color, lemon recipes, and I even have lemon decor in my kitchen. My dream is to have a grove of lemon trees just like Yolanda Foster on The Real Housewives of Beverly Hills. (Now you know I also watch bad TV!) But really, anything made with lemon is perfection in my book.

This lemon pudding is a dessert that I’ve made a few times now. Each time I’ve made it, it’s been a huge hit. It’s perfect because it’s not too tart, not too sweet and has a beautiful yellow color that brightens up the dessert table. I like to portion it out and serve it in pretty little cups so it’s easy for guests to grab and eat. (I also have a thing for desserts served in little cups!) I add a generous sprinkling of graham cracker crumbs to the top of my lemon pudding but you can get a little fancier and add whipped cream, mint leaves or even fresh raspberries.

You could always go out and buy a boxed lemon pudding at the store but I think this recipe is easy enough to give a homemade batch a go.

The recipe that I use is from here, but I have adapted a few of the ingredients to my liking.

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Spring Party Dessert: Lemon Pudding

Ingredients

• 3/4 cup granulated sugar
• 1/4 cornstarch
• 2 1/2 cups milk
• 3 large egg yolks, lightly beaten
• 2 1/2 tablespoons finely grated lemon zest
• Pinch of salt
• 2/3 cup lemon juice (1/2 cup if you want a less lemon flavor)
• 2 tablespoons unsalted butter at room temperature

Instructions

1. Whisk the sugar and the cornstarch together in a saucepan.
2. Add the milk and whisk until smooth.
3. Add the egg yolks, zest, and salt.
4. While cooking, stir frequently.
5. Toward the end, be sure to stir constantly while the pudding is cooking over medium heat.
6. It will thicken completely in about 10 minutes.
7. Remove the pan from heat and add lemon juice and butter.
8. Be sure to pour it through a strainer before serving.
9. Let the pudding cool to room temperature.
10. Chill, while loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

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This recipe makes 4 regular portions and about 6 smaller cup portions. Don’t forget to save some lemon to cut up and add as a pretty garnish!

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