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Lemon Pudding

  • Prep:
  • Total Time:
  • Servings: 8
Lemon Pudding

Source: Everyday Food, September 2005


  • 6 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup cornstarch
  • 1 tablespoon finely grated lemon zest, plus more for garnish (optional)
  • 1/4 teaspoon coarse salt
  • 3 1/2 cups milk
  • 1 cup freshly squeezed lemon juice
  • 1 cup heavy cream


  1. In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.

  2. Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.

  3. Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)

  4. To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

Reviews (2)

  • kaylarae 5 Sep, 2010

    yummm! Nice 'n lemony! Ate it along side angel food cake and it was delicious!

  • mmsrjs 24 Nov, 2007

    used in cream puffs, changed the 1 cup fresh lemon juice to less than 1/2 cup
    definately a keeper recipe umm ummm good

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