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Homemade pudding is always a much loved dessert recipe in my house. I often make pudding from scratch to avoid artificial ingredients. It is seriously easy and takes only a few minutes, other than time to chill. This homemade lemon pudding recipe uses fresh lemons and whole milk. Simple ingredients make this homemade pudding quick, easy, and delicious!
Tips for Making Homemade Pudding
Lemon pudding recipes can seem simple, but you really have to pay attention. You will have to stir constantly, so don’t walk away! Prepare all of your ingredients ahead of time. That means separate your eggs, juice and zest your lemons, and pour and measure ingredients.
Once you turn on the heat, do not leave it unattended! A few things you might need before you get started making lemon pudding from scratch:
- Glass pudding cups: Serve your lemon pudding in style with simple glass cups
- Pudding Cookbook: Want to make more homemade pudding? Try Puddin’: Luscious and Unforgettable Puddings, Parfaits, PuddingCakes, Pies, and Pops: A Cookbook
- Hand held mesh strainer: Homemade pudding can be a tad bit lumpy. Strain out the lumps with a wooden spoon and mesh strainer. You will strain out some of the lemon zest. It is up to you if you prefer a very smooth pudding.
- Citrus Zester: You seriously cannot live without a citrus zester when using fresh lemons!
- Small Citrus Juicer: I have one with a strainer for capturing all those pesky seeds.
Choosing the Best Lemons
You could certainly try making this pudding recipe with a bottle of lemon juice but I really don’t recommend it. It really gets a boost of flavor from lemon zest. If you don’t have fresh lemons, you could add natural lemon oil or lemon extract for additional flavor.
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Like this homemade lemon pudding? Here are more lemon recipes to try:
- Easy Lemon Blueberry Scone Recipe
- Homemade Lemon Blueberry Pancake Recipe
- Lemon and Rosemary Olive Oil Cake
To choose the best lemons , look for ones without blemishes. You want firm lemons that feel heavy for their size and have no green areas, which indicates that they are over ripe.
Avoid very pale lemons since those are probably old and will contain less juice. The best lemons for this homemade pudding have smooth, thick skin to provide lots of lemon zest.
How to Make Homemade Lemon Pudding From Scratch:
I highly recommend using whole milk or even half and half for this lemon pudding. Yes, it is higher in fat, however, homemade pudding tastes SO much better with full fat milk products.
Top your homemade pudding with some real whipped cream and enjoy a little bite of heaven after your next meal! It is so much better than boxed pudding mix!
In a large saucepan, combine your sugar and corn starch. Give it a little stir with a fork or whisk to combine it slightly. Then, pour in cold milk (whole!) and beaten egg yolks. Toss in the salt and lemon zest and you are ready to start cooking!
In addition to watching this constantly, you want to STIR constantly to avoid lumps. Be patient! Making lemon pudding from scratch is an art! Cook over medium heat until the mixture coats the back of a wooden spoon easily. Check out Lynn’s Cooking Adventures for tips on how to NOT make lumpy lemon puddings!
Remove the pudding from the burner. Add in fresh lemon juice and butter. Then, stir until it is well mixed and smooth. If your homemade pudding is lumpy (which does happen unfortunately), push it through a fine wire strainer. Chill for a few hours and enjoy with some homemade whipped cream!
- 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 salt
- 1/2 cup fresh lemon juice (2 to 3 large lemons)
- 2 tablespoons unsalted butter
- In a large sauce pan, combine sugar and corn starch. Whisk lightly to mix.
- Pour in milk and add beaten egg yolks.
- Add salt and lemon zest.
- Cook over medium heat, stirring constantly, until mixture is thickened and coats the back of the wooden spoon easily.
- Remove from heat.
- Pour in lemon juice and add butter.
- Stir until well mixed and butter is melted.
- Push through wire strainer if desired to remove lumps
- Chill your lemon pudding at least 2 hours and serve!
Homemade lemon pudding from scratch will last about a week in the refrigerator, however, I doubt it will last that long!
Amount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 216mgSodium: 156mgCarbohydrates: 55gFiber: 1gSugar: 46gProtein: 10g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.