Lemon Pudding

Prep Time:
30 mins
Total Time:
2 hrs

This lush dessert tastes like a lemon meringue pie without the crust.


  • 6 large egg yolks

  • 1 cup plus 2 tablespoons sugar

  • cup cornstarch

  • 1 tablespoon finely grated lemon zest, plus more for garnish (optional)

  • ¼ teaspoon coarse salt

  • 3 ½ 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.

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