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!
- Fresh lemon juice
- Lemon zest
- Egg yolks
- Tapioca starch
- Unsalted butter
- Greek yogurt
How To Make Lemon Pudding
Use a microplane to zest one lemon before juicing it.
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.
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).
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.
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.
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
Yes! I prefer to use whole/full-fat milk to make it more creamy, but 2%, 1%, or skim milk will work.
Cornstarch will work.
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.
Yes, but I prefer using full-fat Greek yogurt because it is smoother and creamier.
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.
The lemon pudding is best eaten within 7 days.
How To Serve the Pudding
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!
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!
Other Recipes You Might Like
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!
Luscious Lemon Pudding
- 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.
- 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.