This super easy lemon pudding recipe only contains 4 ingredients (and is egg-free)! This recipe makes 2 servings.
I’ll be honest – I was super skeptical of this pudding recipe. How was this egg- and cornstarch-free pudding ever going to set? Well, friends, it did. I was pleasantly surprised that this pudding set up very nicely and tasted very lemony.
The instructions that I followed said that after mixing all 4 ingredients together, my pudding would look really runny. That was very true – the pudding appeared very liquidy and I thought it had no chance of setting in the refrigerator. However, after a few hours in the fridge, the pudding set!
While the texture isn’t fully comparable to a thick, creamy pudding, it’s more like a soft, jiggly flan. If you like, you can always add a dollop of whipped cream on top for a fancier presentation.
So if you’re in a pinch and need a quick dessert post-dinner, this is a great recipe to add to your repertoire. Remember that it only makes two servings so if you want to serve this to others, you’ll want to double the recipe.
Husband’s rating: 4 out of 5
Addie’s rating: N/A (she did not have any)
My rating: 4 out of 5
4 ingredient easy lemon pudding for 2
Ingredients
- 1 cup heavy cream do not use milk, alternative milk, or half and half
- ⅓ cup granulated sugar
- ½ teaspoon lemon zest from one lemon
- 3 Tablespoons lemon juice from one lemon (same lemon as above)
Instructions
- In a medium saucepan, whisk together the cream and the sugar together over high heat. Bring to a boil and cook for 2 minutes.
- Add the lemon juice and lemon zest. Reduce the heat to medium low and continue stirring until the mixture thickens ever so slightly. It should still be very liquidy and thin.
- Divide the liquid into two ramekins and cover with plastic wrap. Chill in your refrigerator for 2-3 hours or until set.
- Serve with whipped cream, candied lemon, or a fancy lemon garnish if desired.