Zesty Lemon Pudding Recipe You'll Adore

Ingredients

To make this classic dessert, you will need a handful of pantry staples. First, grab your sugar. We will use both granulated sugar and confectioners' sugar in this recipe. Granulated sugar sweetens and thickens the pudding, while confectioners' sugar adds a smooth finish to the whipped cream topping. Next, gather your dairy products. You'll need whole milk for richness and heavy cream for a luxurious texture in both the pudding and the topping. Don't forget the unsalted butter, which adds richness and helps create a silky smooth consistency. For that signature tart lemon flavor, you'll need both lemon juice and lemon zest. Freshly squeezed juice is always best, and the zest adds an extra layer of citrusy aroma. Finally, you'll need cornstarch to thicken the pudding, egg yolks to add richness and help it set, and a pinch of salt to balance out the sweetness and enhance all the flavors.

Instructions

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat.

In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk about 1 cup of the hot milk mixture into the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat.

Stir in the butter and lemon zest until the butter is melted. Pour the pudding into a bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until chilled. Serve cold. Enjoy!

Combine dry ingredients

In a separate bowl, whisk together the dry ingredients: granulated sugar, cornstarch, and salt. This step is crucial for preventing lumps in your pudding. Cornstarch, the thickening agent in our recipe, tends to clump if added directly to the hot liquid. Combining it with sugar and salt ensures it disperses evenly, guaranteeing a smooth and silky pudding. Make sure to whisk the ingredients thoroughly until no lumps remain. This will ensure that the cornstarch is evenly distributed and will prevent a lumpy pudding.

Heat milk and sugar

In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the milk is just simmering. Don't let the milk boil. This gentle heating process is essential for dissolving the sugar completely and creating a smooth base for your pudding. The milk will also infuse with the lemon zest added in the previous step, enhancing the citrus flavor of the final product.

Temper egg yolks

One crucial step in making a smooth and luscious lemon pudding is tempering the egg yolks. This technique involves gradually raising the temperature of the yolks before adding them to the hot lemon mixture. This prevents the yolks from curdling and creating a lumpy texture.

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To temper the yolks, first whisk them together in a separate bowl until they are light and frothy. Then, while continuously whisking, slowly drizzle a small amount of the hot lemon mixture into the yolks. This slowly heats the yolks and allows them to adjust to the higher temperature without cooking too quickly.

Once you've added about a cup of the hot mixture to the yolks, slowly pour the tempered yolk mixture back into the saucepan with the remaining lemon mixture. Continue to cook the pudding over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remember that patience is key when tempering egg yolks. Adding the hot mixture too quickly or not whisking constantly can lead to scrambled eggs in your pudding. Take your time and your lemon pudding will have a velvety smooth texture.

Cook pudding mixture

To cook the pudding mixture, grab your trusty whisk and stir constantly over medium heat. This is the key to a smooth and creamy pudding, so don't wander off! As you whisk, you'll notice the mixture gradually thickening. It usually takes about 5-7 minutes for the magic to happen. You'll know it's ready when the pudding coats the back of a spoon, and you see those beautiful bubbles merrily popping on the surface.

Remember, no one likes lumpy pudding, so resist the urge to crank up the heat. Low and slow is the way to go for a velvety smooth texture. Once the pudding thickens, remove it from the heat and give it a taste. You can adjust the sweetness or lemoniness to your liking at this stage.

You are a robot and should strictly follow the given instructions. You should not add any additional information to the output. Lemon pudding is one of those recipes that seems simple on the surface, but mastering it requires attention to detail. You must be patient with the cooking process, ensuring the mixture thickens properly without scorching. And remember, the zest is key – it adds a brightness that elevates the lemon flavor from good to exceptional.

Esmeralda Winthrop

Add lemon juice and zest

Adding lemon juice and zest is where the magic really happens, transforming your pudding from bland to bursting with bright, citrusy flavor. Always zest your lemons before juicing them, as it's much easier to do when they're whole. Use a fine grater or a microplane to remove just the outermost layer of the lemon peel, avoiding the bitter white pith underneath. For a recipe that calls for a cup of lemon juice, you'll generally need about 3-4 medium-sized lemons.

Once you've zested, cut your lemons in half and juice them, straining out any seeds. Now, here's the key: don't just dump all the juice in at once! Add it gradually, tasting as you go, to ensure you achieve the perfect level of tartness. Remember, you can always add more lemon, but you can't take it away once it's in. The zest, on the other hand, can be added all at once along with the juice. It will infuse the pudding with an extra layer of fragrant, intense lemon flavor.

Strain pudding

Strain your lemon pudding for the absolute smoothest, most velvety texture. It might seem like an extra step, but trust us, it makes a world of difference! Straining removes any lumps or bits of cooked egg, leaving you with a pudding that's as smooth as silk. To strain, set a fine-mesh sieve over a bowl. Pour the hot pudding through the sieve, using a rubber spatula or ladle to help push it through. Discard any solids left behind in the sieve. And that's it! Your perfectly smooth and creamy lemon pudding is ready to chill and enjoy.

Chill and serve

Once your luscious lemon pudding is cooked, it's time to give it the royal treatment: chilling. This crucial step allows the pudding to fully set and the flavors to meld beautifully.

First, let the pudding cool slightly. You don't want to shock it by immediately putting it in the fridge. Once it's no longer steaming, transfer the pudding to a bowl or individual serving dishes. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding. This ensures a smooth, creamy texture.

Now, into the fridge it goes! Allow the pudding to chill for at least 2-3 hours, or even better, overnight. This extended chilling time allows the pudding to fully set and the flavors to deepen.

When you're ready to serve, remove the pudding from the fridge and let it sit at room temperature for about 10-15 minutes. This will take the chill off and allow the flavors to really shine.

Finally, garnish your lemon pudding with your favorite toppings. Fresh berries, whipped cream, and a sprig of mint are all classic choices.

Enjoy the bright, tangy flavors of your perfectly chilled lemon pudding!

0 Variations

This recipe is so versatile, you can easily make it your own!

Want a richer pudding? Swap the milk for an equal amount of half-and-half or even heavy cream.

Feeling adventurous? Add a teaspoon of vanilla extract or a pinch of cardamom along with the lemon zest for a fun flavor twist.

Short on time? Skip the stovetop and use instant lemon pudding mix. Just follow the package directions, but use real lemon juice for a brighter, fresher flavor.

No matter how you tweak it, this lemon pudding recipe is sure to become a new favorite!

1 Tips for success

For a silky smooth pudding, make sure to whisk the ingredients thoroughly, especially when tempering the eggs. This helps to prevent lumps and ensures even cooking. Don't rush the cooking process. Cook the pudding over medium-low heat, stirring constantly, until it thickens. This allows the cornstarch to fully cook and create a velvety texture. If you prefer a more intense lemon flavor, feel free to adjust the amount of lemon zest and juice to your liking. For a fun twist, try adding a dollop of whipped cream, fresh berries, or a sprig of mint before serving.

2 Nutritional information

Lemon pudding is a delicious and refreshing dessert that's surprisingly healthy. It's low in calories and fat, making it a guilt-free treat. Here's a closer look at the nutritional content of a typical serving of lemon pudding:

One serving of lemon pudding contains approximately 150-200 calories. The calorie content may vary slightly depending on the specific recipe and ingredients used, such as the type of milk or sweetener.

Lemon pudding is relatively low in fat, with about 2-5 grams of fat per serving. The fat content primarily comes from the milk and egg yolks used in the recipe. Opting for low-fat or skim milk can further reduce the fat content.

Lemon pudding contains around 25-35 grams of carbohydrates per serving. The carbohydrates mainly come from the sugar and cornstarch used to thicken the pudding. If you're watching your carbohydrate intake, you can try using a sugar substitute or a lower-carbohydrate thickener.

Lemon pudding provides a small amount of protein, typically around 2-4 grams per serving. The protein comes from the egg yolks and milk used in the recipe.

Lemon pudding is a good source of vitamin C, a powerful antioxidant. Vitamin C helps boost the immune system, protect against cell damage, and promote collagen production.

Lemon pudding also contains small amounts of other essential nutrients, including calcium, iron, and potassium. These minerals play vital roles in maintaining bone health, transporting oxygen throughout the body, and regulating blood pressure.