Food & Cooking Recipes Dessert & Treats Recipes Homemade Lemon Pudding Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 20 mins Total Time: 3 hrs 15 mins Servings: 4 This lush lemony dessert is far superior to anything from a box mix and just easy to make. Ingredients ½ cup granulated sugar 3 tablespoons cornstarch 2 teaspoons finely grated lemon zest (from 2 lemons) ⅛ teaspoon fine salt 1 ½ cups whole milk ½ cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice Directions Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, lemon zest, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). Whisk lemon juice into chilled pudding. To serve, whisk until smooth and divide among four small bowls. Rate it Print