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Home » Recipes » Desserts » Luscious Lemon Pudding

Luscious Lemon Pudding

Published: Nov 20, 2023 · Modified: Nov 20, 2023 · This post may contain affiliate links · This blog generates income via ads.

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This lemon pudding is smooth and delicious! It is the perfect balance of tart and sweet and it is a refreshing alternative to heavier desserts. Forget the boxed instant pudding mix! You need only seven ingredients to make this incredibly easy dessert that is perfect to make any time of the year!

Ingredients

  • Fresh lemon juice
  • Lemon zest
  • Milk
  • Egg yolks
  • Sugar
  • Tapioca starch
  • Unsalted butter
  • Greek yogurt
Eight dishes with ingredients for lemon pudding. Three egg yolks, yellow lemon zest, chunks of butter, milk, white sugar, white yogurt, white starch powder, lemon juice.

How To Make Lemon Pudding

Use a microplane to zest one lemon before juicing it.

A hand holding a yellow lemon over a microplane.
A hand juicing half a lemon.

Juice a second lemon if necessary to get the right amount of juice. Set the lemon zest and lemon juice aside.

In a medium pot, whisk together the sugar and tapioca starch. Add the milk and egg yolks and whisk together over medium heat.

Milk being poured into a pot containing white sugar and powder.
Three egg yolks over a pot of white liquid.

Whisk continuously until the mixture to reduce the presence of any lumps (do not worry about any little bubbles as they will disappear once the mixture thickens).

A metal pot containing a whisk and foamy yellow liquid.
A metal pot containing thick yellow pudding and a whisk.

Once the mixture begins to thicken (just when start to bubble from boiling), remove the pot from the heat.

Add the unsalted butter, lemon juice, and lemon zest to the pot and whisk well until all the ingredients are well-incorporated and the mixture is smooth. Let cool about 10 minutes.

A pot containing yellow pudding, melting butter, yellow lemon zest.
A whisk in a pot containing yellow pudding.

Add the Greek yogurt to the pot and whisk again until the lemon mixture is smooth. If you notice any lumps, you can pour the pudding through a strainer and press the lumps through.

White yogurt added to a pot of lemon pudding.
A whisk in a pot of lemon pudding.

Divide the lemon pudding among individual serving dishes (I like to transfer the pudding to a spouted measuring cup for easier pouring into the dishes) and let cool at room temperature about 10 minutes. Cover the dishes and transfer them to the refrigerator to chill completely before serving.

Commonly Asked Questions

Two round white dishes containing lemon pudding, two spoons, a whole lemon, and a cut lemon.
Can I use skim/non-fat milk for this recipe?

Yes! I prefer to use whole/full-fat milk to make it more creamy, but 2%, 1%, or skim milk will work.

What can I substitute for tapioca starch?

Cornstarch will work.

Can I use honey or maple syrup instead of sugar?

These liquid sweeteners will not produce the desired result for the lemon pudding in terms of texture, taste, and color. I would not recommend using them.

What can I use to substitute for the Greek yogurt?

Sour cream.

Can I use low-fat or non-fat Greek yogurt?

Yes, but I prefer using full-fat Greek yogurt because it is smoother and creamier.

Why is the butter added after removing the lemon mixture from the heat?

Letting the butter melt into the lemon pudding off the heat allows it to emulsify without dissolving into it and it helps makes the pudding creamy and velvety.

How long will the pudding last in the fridge?

The lemon pudding is best eaten within 7 days.

How To Serve the Pudding

Three glass dishes containing yellow pudding, whipped cream, a lemon wedge, and spearmint leaf.

Top the lemon pudding with fresh whipped cream or a scoop of vanilla ice cream and some fresh berries. Of course, the pudding is perfect for dessert, but nothing would stop you from enjoying it as a mid-afternoon snack with a hot cup of tea of coffee! It would also be delicious if you dip a cookie in it!

A spoon scooping lemon pudding and whipped cream from a glass dish set on a wooden tray.

Speaking of drinks, each spoonful of pudding would go so well when followed by sips of English Tea Latte, Ginger Honey Tea, Cold-Brewed Coffee, or Coffee Milk Tea! Alternatively, if you want a cold beverage, sip on a glass of water filled with Fruit Ice Cubes or a glass of milk filled with Cold-Brewed Coffee Ice Cubes!

Use the Lemon Pudding for Pies or Tarts!

This lemon pudding also makes a fabulous pie or tart filling! In fact, that's what I used to do all the time with this recipe. I prepared and baked a pie crust, then filled it with this exact lemon pudding recipe and it was always a big hit! If you don't want to fuss with a pie shell or if you want a gluten-free lemon dessert, then the pudding is the way to go!

A striped towel and lemons next to two white round dishes containing lemon pudding and whipped cream.

Other Recipes You Might Like

If you are looking for more dessert ideas, consider these ideas:

  • Rustic Apple Galette
  • Creamy Crustless Cheesecake
  • Flourless Chocolate Lava Cakes
  • Decadent Flourless Chocolate Cake
  • Creamy Cheesecake Squares with Nut Crust
Close-up of a spoonful of lemon pudding and whipped cream over a glass dish.

This luscious lemon pudding is definitely not to be overlooked when you're coming up with dessert ideas. With lemons available year-round, this dessert perfect to make for any season or holiday! It may seem too "simple", but no one will disagree about how light, delicious, and refreshing it is, and it will still end the meal on a sweet note!

~ Lisa.

Luscious Lemon Pudding

This lemon pudding is smooth and delicious! It is the perfect balance of tart and sweet and it is a refreshing alternative to heavier desserts. Forget the boxed instant pudding mix! You need only seven ingredients to make this incredibly easy dessert that is perfect to make any time of the year!
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Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Chill Time: 4 hours hours
Makes: 6 servings

Ingredients

  • 145 grams sugar
  • 9 grams tapioca starch
  • 240 grams full-fat/whole milk
  • 75 grams freshly squeezed lemon juice
  • 3 egg yolks
  • 54 grams unsalted butter
  • 240 grams full-fat Greek yogurt
  • Zest from one lemon

Equipment

  • Digital Kitchen Scale
  • 1-cup Measuring Cup
  • Stainless Steel Wire Whisks
  • Rubber spatulas
  • Microplane
  • Ramekins
  • Glass Dessert Dishes

Instructions

  • Wash a lemon and use a microplane to zest. Cut the lemon in half and juice it. Juice another lemon, if necessary to get the right amount of juice. Put the zest and juice aside.
  • Separate three eggs, reserving the whites for future use. Set the egg yolks aside.
  • In a medium saucepan, combine the sugar and tapioca starch and whisk together.
  • Add the milk and egg yolks to the pot and whisk to combine. Cook mixture over medium heat until it just begins to bubble and thickens. Remove from heat.
  • Whisk in lemon juice, lemon zest, and butter until all ingredients are well-incorporated and mixture is smooth. Allow to cool about 10 minutes.
  • Add Greek yogurt to the pot and whisk well. If you notice any lumps, you can pour the pudding through a strainer and press the lumps through.
  • Divide the lemon pudding among serving dishes/glasses. Allow to cool 10 minutes before covering and refrigerate until completely chilled.
  • Serve with fresh whipped cream or ice cream, fresh berries.

Notes

  • Volume Measurements (these volume measurements are approximate; you will have more reliable results if you use weight measures):
    • 145 grams sugar = scant ⅔ cup
    • 9 grams tapioca starch = 2 tablespoons
    • 240 grams milk = 1 cup
    • 75 grams lemon juice = ⅓ cup
    • 54 grams butter = ¼ cup
    • 240 grams Green yogurt = 1 cup
  • Meyer lemons are a nice variety to use because they have a natural sweetness to them while still be sour. If you cannot locate Meyer lemons, regular lemons will always work.
  • Substitute tapioca starch with cornstarch.
  • Substitute Greek yogurt with sour cream.
  • Full-fat, 2%, 1% or skim milk will all work with this recipe, but full-fat/whole milk will make for a creamier pudding.
  • Lower fat Greek yogurt can be used, but I like using full-fat because it is creamier.
  • Keep pudding refrigerated and enjoy within 7 days.
Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

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  • No-Churn Mint Chocolate Ice Cream
  • Gluten-Free Double Ginger Cookies
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Hey, I'm Lisa!

Welcome to A Day in the Kitchen! This is your one stop shop for easy gluten-free recipes for baking and cooking, as well as traditional home-cooked Chinese dishes! Whether you want to try gluten-free baking, are feeling nostalgic for Chinese dishes you had as a kid, or you simply want easy meal ideas, I've got you covered! It's always a great day to cook!

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