This zesty Lemon Pudding is a refreshing, simple dessert that’s perfect for brightening any meal.
Naturally rich in vitamin C and infused with fresh lemon zest, it delivers vibrant flavor with wholesome ingredients.
Quick to prepare and light on saturated fat, it offers a delightful balance of plant-based goodness and creamy indulgence — ideal for easy everyday cooking or meal prep.
Zesty Lemon Pudding
Equipment
- 1 Medium non-reactive saucepan
- Silicone whisk
- Fine-mesh sieve
- Heatproof mixing bowl
- Measuring Cups and Spoons
- Plastic wrap
Ingredients
Classic Lemon Pudding:
- 2 lemons — zested
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 cup milk
- 1 cup heavy cream
- ½ cup fresh lemon juice
- 3 egg yolks
- Pinch salt
Vegan Variation:
- ¼ cup fresh lemon juice
- 2 tbsp cornstarch or arrowroot starch
- 5.6 oz coconut cream
- ½ cup coconut milk
- Zest of 1 lemon
- 2 tbsp maple syrup or to taste
- Pinch turmeric optional
- Coconut whipped cream for serving
Instructions
- Prepare Lemon Zest and Sugar: Begin by thoroughly washing two fresh lemons under cool running water to remove any dirt or residue. Use a microplane grater or fine zester to carefully zest the lemons, avoiding the bitter white pith beneath the skin. Place the zest in a medium non-reactive saucepan. Add ¾ cup of granulated sugar to the zest. Using clean fingertips, gently rub and massage the zest into the sugar until fragrant. This process releases natural lemon oils, infusing the sugar with bright citrus aroma and flavor.
- Combine the Liquid Ingredients: Once the zest and sugar are combined, measure and pour in 1 cup of milk and 1 cup of heavy cream into the saucepan. Stir gently using a silicone whisk to integrate the cream and milk evenly with the zest-sugar mixture. Next, add ½ cup of freshly squeezed lemon juice for a vibrant tangy base. Carefully separate three egg yolks from the whites, placing the yolks in a small bowl. Whisk them lightly before adding them to the saucepan. Finally, add a pinch of salt to balance the sweetness and enhance the overall flavor.
- Rest to Infuse Flavor: Allow the mixture to rest for about five minutes before cooking. This resting time allows the lemon zest to infuse the liquid deeply, ensuring each spoonful of pudding bursts with bright citrus flavor. Stir gently once more after the resting period to ensure the sugar dissolves completely.
- Heat and Thicken the Pudding: Place the saucepan over medium heat. Using a silicone whisk, continuously stir the mixture to prevent it from sticking or forming lumps. Gradually bring the mixture to a gentle simmer. As it heats, the egg yolks will slowly cook, and the cornstarch will activate, thickening the pudding. Continue stirring consistently for approximately 10 minutes until the pudding becomes thick enough to coat the back of the whisk. Be patient, as constant stirring is key to a smooth, creamy pudding without curdling.
- Strain for Perfect Smoothness: Once the pudding has thickened, remove the saucepan from the heat immediately to prevent overcooking. Place a fine mesh sieve over a heatproof bowl. Carefully pour the pudding mixture through the sieve. This step removes any lumps, bits of zest, or coagulated egg, resulting in a perfectly silky texture. Use the back of a spoon to gently press the pudding through the sieve, extracting every bit of flavor.
- Chill and Set: Transfer the strained pudding into a clean bowl. Immediately press a piece of plastic wrap directly onto the surface of the pudding. This prevents a thin skin from forming as it cools. Allow the pudding to cool slightly at room temperature for about 10–15 minutes, then place it in the refrigerator. Chill for a minimum of 2–3 hours until the pudding sets completely. This chilling process also allows the flavors to deepen and the texture to firm up beautifully.
- Serve with Elegance: When ready to serve, remove the pudding from the refrigerator. Carefully lift or scrape the pudding into serving glasses or bowls. Garnish with a small twist of lemon zest, a dollop of whipped cream, or a sprig of fresh mint for a refreshing touch. For a vegan option, top with coconut whipped cream and enjoy the delicate balance of tangy citrus and creamy texture.
- Store for Freshness: Any leftover pudding should be stored in airtight containers or covered tightly with plastic wrap to preserve its freshness. Place it in the refrigerator where it will keep for up to 5 days. Avoid leaving it uncovered, as it may develop a thin film or absorb odors from the fridge. For best results, consume within three days for optimal flavor and texture.
- Vegan Variation Instructions: For the vegan version, begin by whisking together ¼ cup fresh lemon juice and 2 tablespoons cornstarch (or arrowroot starch) in a small saucepan until smooth and lump-free. Add 5.6 ounces of coconut cream and ½ cup coconut milk, followed by the zest of one lemon and 2 tablespoons maple syrup (adjust sweetness to taste). Stir to combine. Heat gently over medium heat, adding a pinch of turmeric if desired for color, whisking continuously until the mixture thickens, approximately 5–10 minutes. Remove from heat, allow to rest for 15 minutes, then transfer to a bowl or jar and refrigerate for several hours. Serve chilled with coconut whipped cream and fresh mint for a vibrant, dairy-free dessert.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice won’t give the same bright, zesty taste.
- Zesting the lemon before juicing ensures maximum citrus aroma and flavor.
- Stir constantly while heating the pudding to prevent lumps and curdling.
- Resting the pudding before chilling improves texture and allows flavors to deepen.
- For a vegan option, coconut cream delivers a rich, creamy base without dairy.
- Adjust sweetness to taste; lemon’s tartness varies with season and variety.
Chef’s Secrets for Perfect Lemon Pudding
Creating a flawless lemon pudding comes down to precision and patience.
Always zest the lemons before juicing, as this maximizes the flavor without adding bitterness.
Resting the mixture before cooking allows the sugar to absorb the citrus oils, producing a more aromatic dessert.
When cooking, keep the heat moderate and stir continuously — this ensures a smooth texture without lumps.
Straining the pudding after cooking is a small but powerful step that gives a velvety consistency.
For vegan variations, choosing full-fat coconut cream enriches the pudding without overpowering the delicate citrus notes.
Serving Suggestions for Lemon Pudding
Lemon pudding is delightfully versatile and can be served in many creative ways.
Spoon it into elegant dessert glasses for a refined presentation or layer it with crushed graham crackers for a lemon parfait.
Top with fresh berries, mint leaves, or a dollop of whipped cream for added texture and visual appeal.
For an extra touch of indulgence, sprinkle a little toasted coconut or crushed pistachios.
This dessert pairs beautifully with light herbal teas, sparkling water with lemon, or even a crisp dessert wine.
Storage Tips to Keep Fresh
Proper storage preserves the pudding’s delicate texture and bright flavor.
Store leftover pudding in airtight jars or bowls covered tightly with plastic wrap to prevent a skin from forming.
Keep in the refrigerator for up to five days, though it tastes best within three days.
Avoid freezing pudding, as the texture can suffer.
For vegan pudding, store in glass jars for freshness and easy serving.
Always give it a gentle stir before serving, as natural settling can occur.
Frequently Asked Questions
1. Can I make lemon pudding ahead of time?
Absolutely. Lemon pudding actually tastes better after resting in the refrigerator, as chilling deepens the flavor and firms the texture. Prepare it up to a day ahead, ensuring it’s tightly covered to prevent skin formation.
2. Can I use bottled lemon juice instead of fresh lemons?
While bottled lemon juice works in a pinch, it won’t give the same fresh, vibrant flavor as freshly squeezed lemons. Fresh juice, paired with zest, ensures the pudding is bright and aromatic.
3. How can I make this recipe vegan?
The recipe includes a full vegan variation using coconut cream, coconut milk, arrowroot starch (or cornstarch), lemon juice, zest, and maple syrup. This version yields a creamy, dairy-free dessert without sacrificing flavor.
4. Can I adjust the sweetness?
Yes, lemon’s tartness varies by season and variety, so adjust sugar or maple syrup to your taste. Start with the given amount and add more if desired during mixing or chilling.
5. Can lemon pudding be frozen?
Freezing is not recommended, as it can change the pudding’s smooth texture. Store in the refrigerator for up to five days for best taste and consistency.
