Lemon Pudding Recipe


This lemon pudding recipe is quick and easy. It uses healthy ingredients, and the pudding tastes great!

lemon pudding



This pudding isn't fancy. It's not overly sweet. It's just a nice, simple, comforting ending to a meal. Everyone in my family enjoys it.

This pudding can be served warm or cold.




Check that you have these staples at home

  • in the cupboard

    • honey
    • cornstarch

  • in the fridge or freezer

    • eggs
    • milk

Buy these fresh ingredients

  • lemons

Get out your equipment

  • Essential

    • a small bowl
    • a heavy saucepan
    • measuring cups and spoons
    • a wooden spoon or other stirring spoon
    • a grater
    • a cutting board and paring knife

  • Nice to have but not necessary

    • a whisk (if not, use a fork)
    • a citrus juicer or reamer





    The lemon pudding recipe

    2 eggs

    3 Tbsp/45 mL honey

    2 cups/500 mL milk, divided

    3 Tbsp/45 mL cornstarch

    1 or 2 lemons

    Grate the lemons and set aside 1 tsp/5 mL of grated lemon rind.

    Juice the lemons. (See "Tips" below.)
    Set aside 2 Tbsp/30 mL of lemon juice.

    In a small bowl, beat the eggs with a whisk or fork.
    Set them aside.

    Put the honey and 1 1/2 cups/375 mL of the milk into a heavy saucepan.
    Heat over medium-low heat.

    Put the remaining 1/2 cup/125 mL milk and the cornstarch in a mug.
    Stir well with a small whisk or a fork until completely mixed, with no lumps.

    Pour the milk/cornstarch mixture into the saucepan, and mix well.
    Cook, stirring constantly, until it begins to thicken (or for 8 minutes, whichever comes first! If it hasn't thickened by then, it's not going to. That's okay!)

    Take about 1/2 cup/125 mL of the hot mixture and add it to the beaten eggs.
    Now pour the egg mixture into the saucepan.
    Cook over low heat for about a minute, stirring constantly.
    Remove from heat.

    Add the lemon juice and lemon rind.
    Stir to mix.

    Serve immediately, or refrigerate.




    Substitutions

    • Use a non-dairy milk substitute, like rice milk or soy milk, instead of milk.

    • If you don't have lemons, use bottled lemon juice. Leave out the lemon rind.

    Ideas for making this recipe your own

    • Garnish the pudding with your choice of toppings. Here are some ideas:
      • extra lemon rind
      • nuts
      • coconut
      • berries

    Tips

    • I keep lemons in the freezer. Frozen lemons are easy to grate! (They aren't the best for juicing, though. Buy a fresh lemon for the juice and grate a frozen lemon for the rind.)

    • For a more intense lemon flavor, add more grated lemon rind.

    • To juice a lemon, first roll it around on the countertop, pressing it firmly. Then cut it in half. If you have a citrus juicer or reamer, squeezing out the juice will be easy. If you don't, just hold a lemon half over a bowl, and squeeze it firmly to get out as much of the juice as you can.

    • In this recipe, the eggs don't cook thoroughly. Here is some information about eating raw eggs and undercooked eggs. Read it and then decide whether you are comfortable using real eggs in this recipe, or whether you'd prefer using an egg substitute.





    If you enjoy this lemon pudding recipe, you may also like these other pudding recipes:

    • Chocolate Pudding
    • Crockpot Rice Pudding

      Return from lemon pudding recipe to healthy dessert recipes.

      Home to healthy quick meals.



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