Meyer Lemon Pudding (super easy recipe!)

Fresh lemon pudding with whipped cream and a spoon

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.

Meyer lemon pudding in a small jar

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.
Meyer Lemon Pudding with spoons

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.

chilling lemon pudding

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.

Meyer lemons on a wooden table

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.

topping Meyer lemon pudding with whipped cream

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.)

Taste testing Meyer lemon pudding

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!

tasting a spoonful of Meyer lemon pudding

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

There’s plenty more where this came from!

Fresh lemon pudding with whipped cream and a spoon
Print
4.84 from 62 votes

Meyer Lemon Pudding

My Meyer Lemon Pudding is amazingly simple to make, with no fussy steps at all.  The pudding is tart, creamy, and pure lemon bliss, served warm or chilled.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 servings
Calories 458kcal
Author Sue Moran

Equipment

  • mesh sieve for straining the pudding

Ingredients

  • 3/4 cup granulated sugar
  • 3 Tbsp corn starch
  • 1 cup whole milk
  • 1 cup cream
  • 3 large egg yolks
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 tsp sea salt
  • zest of 1 lemon

Instructions

  • Set a large mesh strainer over a large heat proof bowl and set aside.
  • Put all the ingredients into a medium saucepan and give it a good whisk to combine and break up the yolks. Let the mixture sit for 5 minutes, then stir again to make sure the cornstarch is dissolved. Don't worry about tiny lumps, they'll dissolve as the pudding cooks.
  • Cook over medium heat, stirring almost constantly with a whisk at first, then switching to a silicone spoonula as it thickens. You want to avoid the pudding scorching on the bottom or sides of the pan, so modulate the heat and keep stirring.
  • Just as the pudding comes to a boil, it should be thick and glossy. Remove from the burner just as the first large bubbles surface, don't let it continue to boil.
  • Immediately pour the pudding through the strainer, pushing everything through with the back of your silicone spoonula. Only the zest and a few lumps will reamain.
  • At this point you can serve warm, or chill for later. Chill the pudding in the large bowl, or spoon it into individual bowls or cups. If you decide to keep it in the large bowl, place a piece of plastic wrap over the surface before refrigerating to prevent a skin from forming.
  • Serve the pudding with whipped cream, if you like.

Cook’s notes

Don’t try to substitute milk or half and half for the heavy cream, you will get a curdled mixture.  
 

Nutrition

Calories: 458kcal | Carbohydrates: 50g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 226mg | Sodium: 202mg | Potassium: 171mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1159IU | Vitamin C: 12mg | Calcium: 126mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
Meyer lemon pudding pin
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55 Comments

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  • Reply
    Cynthia Langlands
    January 17, 2022 at 9:47 am

    If I wanted to make ahead of guests arriving but still serve warm, any thoughts? Keep in a bowl over simmering water?

    • Reply
      Sue Moran
      January 17, 2022 at 10:18 am

      I’m not sure that’s possible Cynthia, I’ve never tried that. I will say that this is equally wonderful chilled, so I wouldn’t worry too much. I have kept my rice pudding warm on the keep warm setting on my Instant Pot, but that’s the only experience I have with trying to keep pudding warm after being cooked.

  • Reply
    Brenda
    January 16, 2022 at 11:58 am

    5 stars
    I was looking for a creamy lemon pudding recipe and was glad to have found this one. It’s cooling in the refrigerator now. Very nice flavor and texture! I followed the recipe as written. Thanks for posting!

    • Reply
      Sue Moran
      January 16, 2022 at 12:59 pm

      Thank you Brenda, I’m super happy with this recipe. I’m a huge lemon fan 🙂

  • Reply
    LYNNANNE Coolidge
    January 16, 2022 at 10:43 am

    5 stars
    Should you use light or heavy cream?

  • Reply
    Susan
    January 8, 2022 at 7:45 pm

    5 stars
    Made this today for us and took to our friends who are “under the weather”. Very easy and very good. Will make this often during lemon season here in Arizona. Thank you.

    • Reply
      Sue Moran
      January 9, 2022 at 9:26 am

      I love to celebrate lemon season, hope your friends are on the mend 🙂

  • Reply
    Barbara
    January 7, 2022 at 10:15 am

    Don’t waste the egg whites. Look up a recipe for meringue nests, sweetened whipped egg whites formed into 4-inch circular nests that are baked at low temperature until crisp. When cooled pile the lemon pudding into the center well and top with whipped cream. Especially good topped with sweetened strawberries, nice Valentines dessert.

  • Reply
    Dwolfe
    December 12, 2021 at 1:14 pm

    5 stars
    So delicious and so easy to make! Thank you!

  • Reply
    Clarene DeRosier
    November 21, 2021 at 5:15 am

    How far in advance can it be prepared?

    • Reply
      Sue Moran
      November 21, 2021 at 7:52 am

      I’d say up to a day or two.

  • Reply
    Darleen Saunders
    January 26, 2021 at 11:54 am

    5 stars
    To have zero lumps:
    Combine the sugar and cornstarch well first. Add the lemon juice and stir. Then combine the milk, cream and peel in a two cup measuring cup before adding to the dry ingredients. Combine the wet and dry and add rest of the ingredients. This thickens the mixture slightly. Let sit and cook as directed. No lumps will form. It will still be necessary to strain the hot mixture to remove the peel.

    • Reply
      Tessa Barrett
      March 3, 2021 at 2:00 pm

      5 stars
      This was an awesome recipe! It was SUPER flavorful and nice and creamy. Thanks for sharing the recipe with me!!
      Tessa Age 11

    • Reply
      Tessa Barrett
      March 3, 2021 at 2:10 pm

      This pudding recipe was AMAZING! It was so flavorful and creamy! I’m 11 and LOVE to bake! Thank you so much for sharing this recipe with us! My family loved the pudding as much as I did. We only have 4 people in our house, but next time I will definitely double the recipe because it was so good!

      • Reply
        Sue Moran
        March 3, 2021 at 5:16 pm

        I’m so glad you loved this pudding Tessa, I’m so impressed that you’re accomplishing so much at your age…you should start a blog 😉

  • Reply
    Augustine
    December 20, 2020 at 8:05 am

    Can you use 2% milk instead of whole milk?

    • Reply
      Sue
      December 20, 2020 at 9:00 am

      Yes, you can.

  • Reply
    Connie Roman
    October 30, 2020 at 6:41 pm

    5 stars
    I made this recipe today. Wonderful creamy! I did not strain because I wanted the zest. I also added about 1/4 tsp. Lemon oil when it was done – wanted more lemon. Perfect! Thanks for sharing this recipe!

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