Homemade Lemon Pudding
- Brianne Thomas
- Jul 21
- 3 min read
Updated: Jul 28
A delicious, refreshing dessert that combines the perfect balance of tart and sweet. You’ll never want that store-bought stuff again!
Friends, we are in the full swing of Summer here in Southern Alabama. We've had a lot of days in the triple digits, and the humidity seems to have a vengeance. Nonetheless, we are prevailing with cool summertime treats like homemade pudding. You won’t find any “artificial flavorings” in this tasty treat. It’s packed full of real lemon flavor and has no junk ingredients. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months!
Why You’ll Love This Homemade Lemon Pudding Recipe
No Junk Ingredients. Unlike the store-bought packages, this recipe uses basic pantry staples and nothing else.
Easy. This homemade version comes together just as easily as that packaged stuff, but tastes a whole lot better!
Make Ahead. The longer the homemade pudding chills, the more flavor it will have, which makes it perfect for those summer gatherings.
How To Serve Homemade Lemon Pudding
A dollop of fresh whipped cream and a couple of fresh berries make this summer simplicity in a dish. Or try it in my Strawberry Lemonade Lush for a delicious treat everyone will love!
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Helpful Tips For Making Homemade Lemon Pudding
Temper the Eggs. This prevents the yolks from curdling when added to the hot mixture.
Plastic Wrap. Press plastic wrap directly onto the surface of the cooked pudding to prevent a skin from forming as it cools.
Strain or Not. If you want a creamier texture, feel free to strain the cooked pudding through a cheesecloth to remove the lemon zest bits. We don’t mind them and like the subtle texture they provide. There’s a ton of lemon flavor in the zest because it contains all the essential oils, so I don’t skimp on it.
Stir Constantly. To avoid scorching, continue stirring the pudding mixture and keep a close eye on the heat.
Secret Ingredient. Turmeric. It’s a natural way to give your homemade pudding that beautiful
yellow color. It’s not necessary, but it does brighten up the dish.
Craving More Lemon Desserts? Check out these family favorites!
Ingredients
1 cup granulated sugar
1/4 cup arrowroot powder or cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, beaten
½ cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest
2 Tablespoons unsalted butter
1 teaspoon Homemade Lemon Extract (or Pure Vanilla Extract)
¼ teaspoon Turmeric (optional)
Directions
In a medium saucepan, whisk together 1 cup sugar, ¼ cup arrowroot powder or cornstarch, and ¼ teaspoon salt until well combined.
Gradually whisk in the 2 cups of whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, approximately 5-7 minutes.
In a small bowl, gradually whisk a few spoonfuls of the hot milk mixture into the 3 beaten egg yolks to temper them. Then, whisk the tempered yolks back into the saucepan.
Continue to cook the mixture for another 2-3 minutes, stirring constantly, until it thickens a bit further, approximately 2-3 minutes.
Remove the saucepan from the heat. Stir in the ½ cup of lemon juice, 2 teaspoons of lemon zest, 2 Tablespoons of unsalted butter,1 teaspoon Homemade Lemon Extract, and ¼ teaspoon of Turmeric until the butter is melted and everything is well combined.
Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
How to Store Homemade Lemon Pudding
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
DID YOU MAKE THIS HOMEMADE LEMON PUDDING?
Let’s see it! Tag us on social media @theazaleahomestead for a chance to be featured.
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