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
    Nancy
    January 12, 2020 at 1:57 pm

    Do 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.

    • Reply
      Sue
      January 12, 2020 at 3:00 pm

      Yes, you don’t have to bother straining it if you don’t want to.

  • Reply
    Norma
    January 11, 2020 at 2:43 pm

    Can 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.

    • Reply
      Sue
      January 11, 2020 at 2:55 pm

      I 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.

  • Reply
    Kathryn Kariotis
    January 10, 2020 at 12:25 pm

    I 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

    • Reply
      Sue
      January 10, 2020 at 12:53 pm

      Yes, you can use heavy cream, light cream, or a mixture, good luck!

  • Reply
    Betsyros
    January 10, 2020 at 11:57 am

    5 stars
    I 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?

    • Reply
      Sue
      January 10, 2020 at 12:54 pm

      lol love this! It’s my ultimate goal with my recipes…to tempt you to drop everything and go make them asap.

  • Reply
    Liz
    January 10, 2020 at 10:06 am

    How much zest is used? It is not included in the recipe above.

    • Reply
      Sue
      January 10, 2020 at 10:11 am

      I used the zest of one lemon.

  • Reply
    Suzy
    January 10, 2020 at 9:16 am

    5 stars
    Meyer lemons are definitely the best kind around! Love it when they are in season! can’t wait to dive into this!

    • Reply
      Sue
      January 10, 2020 at 9:39 am

      I’ve noticed that Trader Joe’s seems to carry them all year long, which is amazing.

  • Reply
    Catherine
    January 10, 2020 at 9:07 am

    5 stars
    I 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

  • Reply
    Jenn
    January 10, 2020 at 8:58 am

    5 stars
    This 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!

    • Reply
      Sue
      January 10, 2020 at 9:00 am

      Thanks Jenn, I totally agree, especially when it comes to lemon ~ give me the real thing every time 😉

  • Reply
    Shadi Hasanzadenemati
    January 10, 2020 at 8:56 am

    5 stars
    Can’t wait to make this!

  • Reply
    Kelly Anthony
    January 10, 2020 at 8:49 am

    5 stars
    Your Meyer lemon pudding is stunning. The color is beautiful and the texture is perfect.

    • Reply
      Mary Miller
      January 11, 2020 at 4:12 am

      What 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

      • Reply
        Sue
        January 11, 2020 at 9:42 am

        Love the idea of topping with meringue!

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