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
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


  • mesh sieve for straining the pudding


  • 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


  • 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.  


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 tries to provide accurate nutritional information, these figures are only estimates.
Meyer lemon pudding pin
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    Leave a Reply

    Please rate this recipe!

  • Reply
    Maya D
    August 26, 2020 at 11:59 am

    5 stars
    I’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??

    • Reply
      August 26, 2020 at 12:30 pm

      I’m thrilled for you Maya, thanks for coming back to let me know 🙂

  • Reply
    August 21, 2020 at 11:56 pm

    5 stars
    How do you think it would go with a soft meringue topping.

    • Reply
      August 22, 2020 at 4:46 am

      That’s such a nice idea, love it!

  • Reply
    July 5, 2020 at 8:09 pm

    5 stars
    Delicious! 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.

  • Reply
    June 19, 2020 at 2:28 pm

    How many ounces would you say each serving is?

    • Reply
      June 19, 2020 at 2:45 pm

      Not sure how many ounces, but each serving was approximately 2/3 cup.

  • Reply
    Stephen Chiu
    May 25, 2020 at 7:12 am

    5 stars
    I 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!

    • Reply
      May 25, 2020 at 7:21 am

      You’ve made me want to do a Key lime version, yum!

  • Reply
    Ardea Smith
    April 3, 2020 at 10:05 am

    5 stars
    I didn’t have cream but I had coconut milk which is generally thicker and creamier than regular milk. It worked fine as a substitute!

    • Reply
      April 3, 2020 at 11:08 am

      Great to know 🙂

  • Reply
    February 9, 2020 at 8:17 am

    5 stars
    Five 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.

  • Reply
    Cyndi B
    January 22, 2020 at 3:47 pm

    5 stars
    Wow! 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!

    • Reply
      January 22, 2020 at 4:53 pm

      I’m so happy you loved it Cyndi, now you need to try out my lemon ice cream on your son.

  • Reply
    January 21, 2020 at 5:03 pm

    5 stars
    This is fantastic and worth all the stirring. I made a double recipe and it turned out great. You definitely need to strain as directed.

  • Reply
    January 15, 2020 at 7:18 am

    5 stars
    Just got a bunch of lemons, cant wait to try this!

    • Reply
      January 15, 2020 at 9:00 am

      Hope you love it as much as we did 🙂

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