1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Lemon Pudding


Lemon Pudding

Lemon Pudding

Diana Rattray
Make this pudding for a special weekend dessert or spring or Easter dinner menu.
Large Photo of Lemon Pudding


  • 3/4 cup (scant) granulated sugar
  • 1/3 cup cornstarch
  • 2 1/2 cups whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup lemon juice, fresh
  • 1 tablespoon butter
  • 1 teaspoon lemon oil or extract, optional
  • garnishes, as desired


In a medium saucepan, whisk sugar and cornstarch together. Whisk in milk until well blended. Do not put the saucepan on the heat yet.

In a cup or small bowl, whisk egg and yolk until slightly beaten, then whisk into the milk mixture in the saucepan. Put the saucepan over medium heat and cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in lemon zest, juice, butter, and lemon extract, if using. Put through a strainer then spoon into individual serving bowls. Garnish with mint, lemon slices, blueberries, nonpareils, whipped cream, or other fruits or decorations.

Serves 6.

More Pudding Recipes and Related
Vanilla Bean Pudding
Lemon Curd
Chocolate Pudding
Lightened-Up Bread Pudding with Lemon Cream
Easy Lemon Pudding Cake
Queen of Puddings
Meyer Lemon Pastry Cream
Persimmon Pudding with Lemon Cream Sauce
Pudding Recipes Index

Pudding Recipes
Custard Recipes
Bread Pudding Recipes
Cakes, Pies, Desserts

©2014 About.com. All rights reserved.