Meyer Lemon Pudding (super easy recipe!)

My Meyer lemon pudding is the perfect recipe for winter lemon season ~ the flavor is tart, the texture is silky, and it’s simple to make, with no fussy steps at all. This pudding is pure lemon bliss, served warm or chilled. No Meyer lemons? Regular lemons work too.

homemade Meyer lemon pudding is my dream dessert!

Tart lemon is a fresh new flavor profile for pudding, and I made sure this recipe really showcases that zingy citrus in the strongest possible way. What’s even better is that the whole thing cooks up in less than 10 minutes. You can use this recipe as a lemon pie filling too, it requires no further baking.

what you’ll need

• lemon zest and juice ~ use Meyer lemons or regular lemons, and remember to zest your lemon before you juice it! The real lemon flavor is found in the zest, which contains all the essential oils, so don’t skimp on it.

• egg yolks and cornstarch ~ using both creates a nice thick pudding. The yolks add a rich flavor and custard-like texture. As a bonus they ensure a brilliant golden color.

• cream ~ it’s essential for this recipe, it will not curdle when mixed with lemon.

• milk ~ lightens the mixture.

• sugar ~ balances the tartness of the hefty half cup of lemon juice and allows that lemon flavor to shine through.

• salt ~ salt enhances flavors whether they’re sweet or savory.

this lemon pudding recipe is as easy as a box mix.

Sometimes being a lazy cook pays off. After some recipe testing I realized that this pudding could be made uber simple by putting all the ingredients into a saucepan and cooking it up over medium heat, just like you’d do with a box mix. You’ll strain the finished pudding through a mesh sieve to catch any stray lumps, so the result is super silky.

the flavor and texture of this lemon pudding is reminiscent of lemon curd, lemon custard, and lemon pie.

This pudding is cooked with both cornstarch and egg yolks, which make it thick and rich. Heavy cream makes it, well, creamy. And lots of fresh lemon juice and zest contributes that all important tang. I like to add zest because that’s where the true lemon flavor resides, but then strain it out at the end so it doesn’t affect the silky texture.

regular lemons and Meyer lemons are interchangeable in recipes

Meyer lemons are a variety with a thin, golden yellow skin, and a sweeter, less acidic flavor. They’re becoming more available in regular supermarkets these days. I use them to make lemon curd, and lemon bars extra special.

If you can’t locate Meyer lemons, definitely use the regular ones, this pudding is too good to miss.

how we serve it

We topped our pudding with whipped cream and ate it straight from the fridge. The longer the pudding chills, the firmer it sets. For a change, I think next time I may serve them warm. The pudding is plenty thick right from the pan, and the whole idea of creamy warm lemon pudding is pretty enticing. (I may or may not have scraped the pan clean with my spoon and have this on good authority.)

lemon + cream is a winning combo

My holiday taste testers all agreed that the lemon flavor is vivid and bright in this pudding. I’m so happy about that, because it can be a challenge to bring out tangy lemon flavor in a creamy dessert. I was chasing the same goal in my Fresh Lemon Ice Cream, from  way back in ’13. I guess I’m obsessed with this concept, because my Fresh Lemon Truffles are another example of the same lemon/cream combination. Come to think of it, my Lemon Cheesecake does the same thing!

In a word, go for this one, it’s a winner.

There’s plenty more where this came from!

• Classic Lemon Cheesecake
• Easy Lemon Trifle
• Lemon Chiffon Cake
• Lemon Layer Cake
• Warm Lemon Pudding Cake
• Fresh Lemon Ice Cream