Easy Lemon Pudding

This creamy, velvety, and silky Lemon Pudding has fresh flavors to brighten your day! This citrusy and thick pudding is a fail-proof recipe. It makes a perfect delicious treat for Easter brunch, Mother’s Day, or springtime gatherings. 

Can you believe this thick and creamy pudding is made without gelatin or eggs? 

It’s made with simple ingredients like fresh lemons, evaporated milk, milk, sugar, salt, and cornstarch. 

This luscious lemon pudding is perfectly tart and whipped up in 15 minutes. All you will need to do is cook the mixture, add lemon juice to let the magic happen, set it, and enjoy 🙂 

Perfectly sweet, tangy, and creamy pudding makes a wonderful dessert for summertime get-togethers. You can easily double or triple up the recipe for pleasing a big crowd. Set the pudding in individual serving cups or in a large serving dish. Let everyone take 1-2 scoops with the toppings they like. 

Fresh berries taste amazing with the lemon flavors. Vanilla wafers, butter cookies, or sugar cookies will taste amazing in this lemon pudding. Some whipped cream, berry compote, or homemade granola will be a great addition as well. You can add your favorite toppings or enjoy on its own. 

I have used a mix of evaporated milk and regular milk to give the pudding some richness and thickness. If you don’t have evaporated milk, simply use some whole milk. 

You can boil the whole milk, lower the temperature, and cook it on simmer until it reduces into half for a rich tasting milk as well. Once it comes to a room temperature, you can use it in this recipe. 

Ingredients

• Evaporated milk
• Milk
• Corn starch
• Lemon zest
• Lemon juice
• Sugar
• Salt
• Food color – yellow

Lemon Pudding Step By Step Recipe

In a pan, whisk together sugar, salt, corn starch, lemon zest, evaporated milk, and milk. 

Turn on the heat to cook the pudding on medium low heat. Keep stirring the mixture with a whisk without forming any lumps for about 7-8 minutes. 

Lower the temperature and keep cooking the mixture for 5-7 minutes. The mixture will thicken and cook well. 

Turn off the heat, add lemon juice, and mix well. The pudding will become thick and airy. 

Add 8-10 drops of food coloring and mix well if you like to have a bright yellow color. 

Transfer the pudding into 4 serving cups or in a large serving dish. 

Let the pudding sit on a countertop for about 1 hour by covering it with paper napkins. 

Cover each serving cup with a plastic wrap and set it in the refrigerator for about 4-5 hours or until thickens. 

Tips For Making The Lemon Pudding

• Use a heavy bottomed thick steel or non-stick pan.  
• Whisk together the ingredients when at room temperature. It will help mix the cornstarch well before turning the stove. 
• Keep stirring the mixture continuously to prevent it from burning the bottom of the pan. 
• Stirring the mixture without forming any lumps is very important for making the pudding very smooth and silky. 
• Lemon zest gives an amazing flavor to the lemon pudding. Do not use the inner white skin of the lemons while zesting the lemon or it will give a bitter taste to the pudding. 

Variations

• If you don’t want to bite on lemon zest in the pudding then simply strain the pudding through a sieve before setting it. You can completely skip adding the zest as well and increase the lemon juice quantity. 
• Evaporated milk gives an amazing taste and richness to the pudding. You can simply use whole milk in the recipe or boil the milk and cook it until it reduces into half before using in the recipe. Let it come to room temperature and follow the recipe. 
• Using a yellow food color is completely optional. You can use a pinch of turmeric powder for a natural food color while cooking the lemon pudding if you wish. 
• If you wish to corporate a few more flavors in the pudding – use vanilla extract or cardamom powder. Both of them pair beautifully with lemon flavors. 

Toppings For Lemon Pudding

Lemon pudding goes so well with a variety of toppings! 

• Vanilla wafers 
• Butter cookies
• Sugar cookies
• Granola
• Crushed cereals
• Chocolate chips 
• Coconut flakes
• Pecans
• Almonds
• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Blueberry compote 
• Strawberry compote
• Mix berry compote
• Whipped cream

How To Store Lemon Pudding?

You can store the lemon pudding in individually sealed jars or a large serving dish for a week in the refrigerator. Make sure to add some crunchy toppings/granola and fresh fruits just before serving. 

Other Pudding Recipes To Try:

• Blueberry Chia Pudding
• Sweet Potato Chocolate Pudding

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Lemon Pudding recipe then don’t forget to rate it. 

I will love to hear from you! 

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