My Meyer lemon pudding is the perfect lemon dessert ~ the flavor is tart, the texture is silky, and it’s simple to make. 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
Meyer Lemon Pudding
Video
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.
If I wanted to make ahead of guests arriving but still serve warm, any thoughts? Keep in a bowl over simmering water?
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.
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!
Thank you Brenda, I’m super happy with this recipe. I’m a huge lemon fan ๐
Should you use light or heavy cream?
You can use either.
Made this today for us and took to our friends who are โunder the weatherโ. Very easy and very good. Will make this often during lemon season here in Arizona. Thank you.
I love to celebrate lemon season, hope your friends are on the mend ๐
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.
So delicious and so easy to make! Thank you!
How far in advance can it be prepared?
I’d say up to a day or two.
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.
This was an awesome recipe! It was SUPER flavorful and nice and creamy. Thanks for sharing the recipe with me!!
Tessa Age 11
This pudding recipe was AMAZING! It was so flavorful and creamy! Iโm 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!
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 ๐
Can you use 2% milk instead of whole milk?
Yes, you can.
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!