This super silky and citrusy lemon pudding makes a wonderful dessert!
The color yellow has been a prominent fixture in my life lately. I’ve been hearing my old freeskate program, Yellow (original lyrics by Coldplay; I skated to the Chinese version from the Crazy Rich Asians soundtrack) on satellite radio a lot. In addition, I received a beautiful yellow floral arrangement from my brother recently. Not to mention two yellow-themed gifts from a cute homeschool skater and my adult skating friend A.
So naturally, I had to make myself a lemon dessert. It was just meant to be.
Knowing that my family members adore pudding, I found a recipe for homemade lemon pudding and made it one morning. I upped the lemon flavor by adding in some lemon extract. After a few hours in the fridge, the puddings were ready to eat.
My first bite was pure bliss. It was silky and creamy, and full of lemony goodness. My husband noted that it was tart, but that’s just how lemon desserts should be – a little tart, and a little sweet. Both my husband and I loved the pudding, while Addie thought it was just fine (she’s not the biggest fan of lemon desserts yet; perhaps her tastebuds will change).
If you’re a lemon fan, you need to make this now. It doesn’t take too long to make and will be worth your time.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5
Fresh lemon pudding
Ingredients
- 2 lemons zested
- ¾ cup granulated sugar
- 3 Tablespoons corn starch
- 1 cup milk of choice
- 1 cup heavy cream
- ½ cup fresh lemon juice
- 3 large egg yolks
- pinch salt
- 1 teaspoon lemon extract
Instructions
- In a medium sized saucepan, add the lemon zest and the sugar. Rub the sugar and zest together with your fingers. You'll notice a super lemony aroma, which is exactly what we want.
- Add the corn starch, milk, heavy cream, lemon juice, egg yolks, and salt. Mix with a silicone spatula.
- Turn the heat on medium and continuously whisk until the mixture thickens.
- Turn the heat off and add in the lemon extract. Mix well.
- Put a fine mesh sieve over a large bowl. Pour the pudding into the sieve to sift out the cooked egg bits.
- If desired, transfer the pudding into 5 individual ramekins. Cover the top with plastic wrap and place them into the refrigerator to cool for about 3 hours.
- Once the pudding is chilled, serve and enjoy. Top with whipped cream if desired.