My Meyer Lemon Pudding is a glorious 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.
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.
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 steals qualities from 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.
You can use regular lemons instead of Meyer lemons for this pudding.
If you can’t locate Meyer lemons, definitely use the regular ones. 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.
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.)
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 lemon desserts on the blog ~
Meyer Lemon Pudding
Equipment
- large 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.
notes and variations
43 Comments
Darleen Saunders
January 26, 2021 at 11:54 amTo 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.
Tessa Barrett
March 3, 2021 at 2:00 pmThis was an awesome recipe! It was SUPER flavorful and nice and creamy. Thanks for sharing the recipe with me!!
Tessa Age 11
Tessa Barrett
March 3, 2021 at 2:10 pmThis 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!
Sue Moran
March 3, 2021 at 5:16 pmI’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 😉
Augustine
December 20, 2020 at 8:05 amCan you use 2% milk instead of whole milk?
Sue
December 20, 2020 at 9:00 amYes, you can.
Connie Roman
October 30, 2020 at 6:41 pmI 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!
Maya D
August 26, 2020 at 11:59 amI’m only ten but I love to bake and cook. There’s eight people in my family so I doubled the recipe and everyone loved it??
Sue
August 26, 2020 at 12:30 pmI’m thrilled for you Maya, thanks for coming back to let me know 🙂
Karalyn
August 21, 2020 at 11:56 pmHow do you think it would go with a soft meringue topping.
Sue
August 22, 2020 at 4:46 amThat’s such a nice idea, love it!
Amanda
July 5, 2020 at 8:09 pmDelicious! I used Eureka lemons and had to add about 1/4 cup more sugar,, but it turned out vibrant and lemony and creamy. I had to fight my kids for who got to scrape the last bit of goodness out of the pan. I used 2% milk because it was what I had, along with a scant cup of cream that was leftover from another recipe. It thickened up beautifully.
Klc
June 19, 2020 at 2:28 pmHow many ounces would you say each serving is?
Thanks
Sue
June 19, 2020 at 2:45 pmNot sure how many ounces, but each serving was approximately 2/3 cup.
Stephen Chiu
May 25, 2020 at 7:12 amI had great success with this recipe! Thank you! The lemon taste was forward and bright. The pudding is not too sweet. Nice balance! It reminded me of Key Lime Pie. Thanks again!
Sue
May 25, 2020 at 7:21 amYou’ve made me want to do a Key lime version, yum!
Ardea Smith
April 3, 2020 at 10:05 amI didn’t have cream but I had coconut milk which is generally thicker and creamier than regular milk. It worked fine as a substitute!
Sue
April 3, 2020 at 11:08 amGreat to know 🙂
Melanie
February 9, 2020 at 8:17 amFive Stars–this pudding was delicious! My whole family loved it warm, although we enjoyed it cold for breakfast the next morning! Thank you for your recipes, you’re one of my trusted cooks.
Cyndi B
January 22, 2020 at 3:47 pmWow! This was the easiest pudding I have ever made! So good. I didn’t even push through a strainer(I’m lazy) but it was so smooth and delicious. My son said it was the best lemon dessert he has ever had. Thanks for a keeper. The perfect amount of tart and sweet!
Sue
January 22, 2020 at 4:53 pmI’m so happy you loved it Cyndi, now you need to try out my lemon ice cream on your son.
Sarah
January 21, 2020 at 5:03 pmThis is fantastic and worth all the stirring. I made a double recipe and it turned out great. You definitely need to strain as directed.
Angie
January 15, 2020 at 7:18 amJust got a bunch of lemons, cant wait to try this!
Sue
January 15, 2020 at 9:00 amHope you love it as much as we did 🙂
Nancy
January 12, 2020 at 1:57 pmDo you think it would be ok to not run the pudding through the strainer? I I know how to make it initially so it won’t have lumps and cooked zest in other recipes tastes good I just figured it would in this recipe too.
Sue
January 12, 2020 at 3:00 pmYes, you don’t have to bother straining it if you don’t want to.
Norma
January 11, 2020 at 2:43 pmCan SPLENDA be substituted for the granulated sugar? My husband is diabetic and I’d like to made this for him but don’t want his sugar to get high.
Sue
January 11, 2020 at 2:55 pmI don’t have a lot of experience cooking with splenda, but the sugar in this recipe isn’t essential for anything, so I think it should work.
Kathryn Kariotis
January 10, 2020 at 12:25 pmI am going to try to make this keto with monk fruit and konjac root. I’ll let you know how it comes out ?
I don’t have any milk. Can I use heavy cream and light cream?? I LOVE LEMON!! Thanks
Sue
January 10, 2020 at 12:53 pmYes, you can use heavy cream, light cream, or a mixture, good luck!
Betsyros
January 10, 2020 at 11:57 amI made this when I was home alone. While it was still warm I made whipped cream. This is a very dangerous situation … Need I say more?
Sue
January 10, 2020 at 12:54 pmlol love this! It’s my ultimate goal with my recipes…to tempt you to drop everything and go make them asap.
Liz
January 10, 2020 at 10:06 amHow much zest is used? It is not included in the recipe above.
Sue
January 10, 2020 at 10:11 amI used the zest of one lemon.
Suzy
January 10, 2020 at 9:16 amMeyer lemons are definitely the best kind around! Love it when they are in season! can’t wait to dive into this!
Sue
January 10, 2020 at 9:39 amI’ve noticed that Trader Joe’s seems to carry them all year long, which is amazing.
Catherine
January 10, 2020 at 9:07 amI have always loved pudding! You’re right homemade can be just as easy as the box mix…I can’t wait to give this a try. Beautiful photos! XO
Jenn
January 10, 2020 at 8:58 amThis lemon pudding looks fabulous! I love being able to make tasty things from scratch, so I appreciate the fresh lemon flavor and no boxed chemicals!
Sue
January 10, 2020 at 9:00 amThanks Jenn, I totally agree, especially when it comes to lemon ~ give me the real thing every time 😉
Shadi Hasanzadenemati
January 10, 2020 at 8:56 amCan’t wait to make this!
Kelly Anthony
January 10, 2020 at 8:49 amYour Meyer lemon pudding is stunning. The color is beautiful and the texture is perfect.
Mary Miller
January 11, 2020 at 4:12 amWhat a perfect winter treat! I think I’ll make a meringue with the the whites and serve in a gorgeous glass for a party that is coming up….on my way to Trader Joe’s this weekend for Myer Lemons and Monk Fruit sugar….love this web site! Thanks so much
Sue
January 11, 2020 at 9:42 amLove the idea of topping with meringue!