Lemon Pudding is a classic dessert that captivates with its bright, zesty flavor and creamy texture. This recipe yields a luscious, velvety pudding that strikes a perfect balance between sweetness and tanginess, making it the ideal treat to brighten your day. Whether served warm or chilled, this lemon pudding is a delightful indulgence that evokes memories of sunny days and refreshing lemonades.
Why You Will Love This Recipe
You will love this lemon pudding recipe for its simplicity and the downright deliciousness of its flavors. With just a handful of ingredients, it comes together quickly, making it a convenient option for both novice and experienced cooks. The fresh lemon juice provides a tartness that complements the sweetness, while the creamy base offers a satisfying mouthfeel. This dessert is perfect for those following a gluten-free diet since it contains no flour, making it a versatile choice for gatherings and family dinners.
Tips and Tricks
- For the best flavor, use fresh lemons; the zest and juice will elevate the pudding’s taste significantly.
- Strain the lemon juice to remove seeds and pulp for a smoother texture.
- If you prefer a richer pudding, substitute half of the milk with heavy cream.
- To ensure a perfect consistency, continuously whisk the mixture while cooking to prevent lumps from forming.
- Top your lemon pudding with whipped cream for added indulgence and a beautiful presentation.
Common Mistakes to Avoid
- Overcooking: Keep an eye on your pudding while it cooks. If it boils too vigorously, it can curdle. Cook on medium-low heat for a gentle simmer.
- Incorrect measurements: Accurate measuring of ingredients is crucial, especially for the cornstarch, which thickens the pudding. Use a digital scale for precision if possible.
- Skipping the straining step: Not straining the lemon juice can result in a gritty texture. Always strain it to achieve the silkiest pudding.
Make Ahead Tips
You can prepare lemon pudding up to a day in advance. Allow it to cool completely before transferring it to an airtight container and refrigerating. It stays fresh for up to 3 days in the fridge. If you’re planning for a gathering, this is a great way to save time on the day of your event.
Recipe Variations
- Add flavor: Incorporate herbs like fresh mint or basil for a unique twist on the classic lemon flavor.
- Citrus mix: Use a combination of lemon, lime, and orange juice for a vibrant, multi-citrus pudding.
- Chocolate lovers: Fold in melted dark chocolate once the pudding has cooled slightly for a decadent chocolate lemon pudding.
How to Serve
Serve the lemon pudding in individual ramekins for a charming presentation. Garnish each serving with a dollop of whipped cream and a sprinkle of lemon zest or a few fresh berries for a pop of color. Consider placing the ramekins on a decorative platter lined with lemon slices for an extra touch of elegance.
Pairing Suggestions
Pair your lemon pudding with a refreshing iced tea, a crisp Sauvignon Blanc, or a light gin and tonic to complement the citrus notes. For side dishes, consider a simple green salad with a lemon vinaigrette or light pastries like almond croissants for a delightful brunch spread.
How to Store
Store any leftover lemon pudding in an airtight container in the refrigerator for up to 3 days. Avoid freezing the pudding, as the texture may become grainy upon thawing. If you need to reheat, do so gently in a saucepan over low heat, stirring frequently to restore its creaminess.
Equipment Needed
- Medium saucepan for cooking the pudding.
- Whisk for mixing ingredients.
- Measuring cups and spoons for accurate measurements.
- Strainer for juicing and removing pulp.
- Ramekins or small bowls for serving.
Dietary Adaptations
To make this lemon pudding recipe vegan, replace the milk with a plant-based milk (such as almond or coconut milk) and use cornstarch as a thickener instead of eggs. For a dairy-free option, simply swap in dairy-free butter or margarine. For nut allergies, ensure the plant-based milk is nut-free.
Seasonal Adaptations
In summer, complement your lemon pudding with fresh berries like strawberries or blueberries that are in season. In the fall, consider infusing the pudding with spices like cinnamon or ginger for a warm, comforting version.
Cost Breakdown
The estimated cost per serving of this lemon pudding is about $1.50, making it an economical dessert choice. For a budget-friendly option, consider using lemon juice from concentrate instead of fresh lemons, although fresh will yield a better taste.
Kitchen Hacks
- To quickly zest a lemon, use a microplane grater, which will give you fine, fragrant zest without the bitterness of the white pith.
- If you’re short on time, try using a microwave to warm your milk instead of heating it on the stove; just be careful to avoid boiling it.
Recipe FAQs
Can I use bottled lemon juice instead of fresh? While bottled lemon juice is convenient, fresh juice provides a brighter flavor that enhances the pudding.
How long does it take to cook the pudding? Typically, it takes about 10-15 minutes to cook the pudding on medium heat. Just keep an eye on it!
Can I substitute cornstarch with flour? While you can use flour as a thickener, it may alter the texture. Cornstarch is recommended for a smooth, silky finish.
Lemon Pudding
Lemon Pudding is a classic dessert that captivates with its bright, zesty flavor and creamy texture. This recipe yields a luscious, velvety pudding that strikes a perfect balance between sweetness and tanginess, making it the ideal treat to brighten your day.
Ingredients
- 1 cup milk (or plant-based milk)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 2 tablespoons unsalted butter (or dairy-free alternative)
Instructions
- In a medium saucepan, combine the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth and no lumps remain.
- Heat the mixture over medium heat, whisking continuously until it begins to thicken and bubble.
- In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot pudding mixture to temper the yolks, then whisk the yolks back into the saucepan.
- Stir in the lemon juice and zest, then bring back to a gentle simmer, whisking constantly for 2 more minutes.
- Remove from heat and stir in the butter until melted and smooth.
- Pour the pudding into individual ramekins or a large dish. Cover the surface with plastic wrap to prevent a skin from forming.
- Allow to cool at room temperature for 30 minutes before refrigerating for at least 2 hours.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 204Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 159mgSodium 200mgCarbohydrates 22gFiber 1gSugar 17gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This lemon pudding recipe is not just a delightful dessert; it’s an experience that brings brightness to any occasion. With its simple ingredients and easy preparation, it’s a dessert you can enjoy making and sharing with loved ones. Whether topped with fresh whipped cream or served simply, this lemon pudding will surely impress your family and friends. So grab your lemons and get ready to whip up this delicious treat that’s sure to become a favorite!