Easy Lemon Pudding
This creamy, velvety, and silky Lemon Pudding has fresh flavors to brighten your day! It makes a wonderful dessert for summertime get-togethers.
Ingredients
- 12 oz Evaporated milk 1.5 cup
- 1/2 cup Whole milk
- 2 tbsp Corn starch
- 1 tbsp Lemon zest
- 3 tbsp Lemon juice
- 6 tbsp Sugar
- 1/4 tsp Salt
- 7-8 drops Yellow food color *optional
Instructions
- 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.
Notes
- 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.