Zesty Lemon Pudding

Karina Kari

A creamy, tangy, and refreshing lemon pudding made with fresh zest and juice.

This quick-to-make dessert is naturally rich in vitamin C, low in saturated fat, and perfect for a light treat any day of the week.

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Prep Time 15

Cook Time 10

Chill Time 3

Total Time 3 25

Course Dessert

Cuisine American, Vegan Option

Servings 5 servings

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.