This homemade lemon pudding recipe is so easy to make and it uses real ingredients. A box mix is basically just sugar and cornstarch with a little added flavoring, color, and preservatives anyway, so why not use the real stuff? My recipe doesn’t use any artificial flavors like lemon extract. It’s made with real, fresh lemons, and the use of both lemon zest and lemon juice gives this easy lemon pudding recipe a depth of flavor that’s both refreshing and satisfying, with the perfect balance of sweet and tangy that is irresistible. We enjoy this all year round. It’s one of the most delicious desserts that is perfect for lemon lovers during the summer months either on its own in cups or bowls with some whipped cream on top or served over a slice of white cake. But it’s just as delicious in the winter when you need a taste of sunshine. Try it over a slice of gingerbread cake. So good. For more amazing recipes that showcase lemons, check out my roundup of 15+ Best Lemon Desserts, featuring my Luscious Lemon Layer Cake, Glazed Lemon Cookies, Easy Lemon Bars, Easy Homemade Lemon Curd, Bakery Style Lemon Poppy Seed Muffins, and more!
Why We Love This Recipe
It uses real lemons, ensuring a bright and authentic lemon flavor that can’t be matched by store-bought mixes. This is the best lemon pudding for versatility – it can be enjoyed warm, straight from the stove, or chilled for a refreshing treat on a hot day. Serve it with homemade whipped cream or fresh berries, or use it as a topping for cakes and scones. With just a few steps and simple ingredients, this homemade lemon pudding beats instant lemon pudding every time.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions. The combination of flavors, textures, and temperatures is absolutely fantastic. Think strawberry shortcake, but a lemon version. My family always used a box of cook-and-serve lemon jello (not instant) and honestly that was fine for me for years. But I cannot find it anywhere where I live now in California! And with our lemon tree in the yard producing hundreds of lemons every season I decided to just make my own from scratch version and I’m never going back!
Granulated Sugar – Sweetens the pudding and balances the tartness of the lemons. Cornstarch – Thickens the pudding to the perfect consistency. Salt – Enhances the flavors and balances the sweetness. Large Egg Yolks – Adds richness and helps to thicken the pudding. Save your leftover egg whites to make a pavlova, add to omelets or a frittata, or for macarons. Lemon Zest – Provides intense lemon flavor and aroma. Meyer Lemons can be used instead of regular lemons for a sweeter, more floral flavor. Lemon Juice –Fresh lemon juice is best for the brightest flavor. Water – You can absolutely use milk instead of cream for a slightly different taste. I just personally like the more tart, intense version made with water best. Salted Butter – Adds a smooth, rich finish to the pudding. Unsalted butter with a pinch of salt can be used if preferred. Homemade Whipped Cream – Whipping cream is an optional serving suggestion, but I wouldn’t skip it because it is so good with the bright, tart lemon.
How to Make Lemon Homemade Pudding
Tips for Success
Fresh lemons provide the best flavor. Both the juice and zest should come from fresh lemons for a vibrant and authentic taste. Stir the pudding constantly while cooking to prevent lumps and ensure even thickening. Use a whisk for best results. Straining the pudding removes any bits of zest or any bits of cooked egg and creates a smooth, silky texture. Don’t skip this step for the best pudding. Cook the pudding over medium heat. Too high a heat can cause the eggs to curdle, while too low may not thicken the pudding properly.
Substitutions and Variations
For a different citrus flavor profile, substitute the lemons with orange or lime juice and zest. Add a tablespoon of orange or lime zest with the lemon pudding for a citrus blend. Use regular milk or even coconut milk instead of water. Pour the lemon pudding into individual serving cups (little mason jars or dessert cups are cute) while still warm, then let it chill in the fridge. Top with whipped cream and a few berries just before serving for an elegant presentation and perfect make-ahead dessert.
More Fruit Dessert Recipes You’ll Love
French Fruit Tart 4th of July Fruit Kabobs with Yogurt Dip Easy Fruit Dip (only 3 ingredients!) Easy Fresh Fruit Pizza Fruit Salad with Marshmallows and Whipped Cream Summer Fruit Salad with Honey Lime Poppy Seed Dressing Fruit Salsa and Cinnamon Chips Summertime Strawberry Shortcake
You can also serve the lemon pudding with a scoop of vanilla ice cream for a delightful combination of warm and cold, creamy textures. Try pairing the lemon pudding with fresh berries such as raspberries, strawberries, or blueberries. The tartness of the berries complements the sweet and tangy pudding beautifully. For a more decadent dessert, layer the lemon pudding with pieces of lemon cake. This creates a wonderful combination of textures and intensifies the lemon flavor.
Sour Cream Lemon Pie
Best Recipe for Blackberry Pie
Raspberry Cream Pie
