lemon pudding recipe
The Best lemon pudding recipe
I love how easy it is to customize this pudding. A squeeze of lemon juice fresh from the jar or even a few drops of lemon extract can make it feel special, but itâs also forgiving enough to work with store-bought lemon juice if thatâs what you have. The health benefits are pretty nice tooâitâs got a good dose of vitamin C from the lemon, and the natural sugars in the pudding are balanced by the creamy protein from the milk, making it a lighter option than heavy desserts. Plus, itâs naturally gluten-free and dairy-free if you use coconut milk, so itâs a great dessert for most dietary needs. Itâs the kind of recipe that doesnât take much effort but leaves everyone happy, whether youâre serving it for dessert after dinner or as a refreshing side to a meal.
Classic Lemon Pudding with a Crispy Top
A bright, tangy pudding with a lightly sweetened dough topping thatâs perfect for springtime desserts. Its refreshing flavor pairs beautifully with fresh fruit.
đ„Ingredients
- 2 cups milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
đšâđłDirections
-
1
Preheat oven to 350°F. In a large bowl, whisk together milk, heavy cream, sugar, eggs, lemon zest, and lemon juice until smooth. -
2
In a separate bowl, beat flour, remaining sugar, and salt until combined. Gradually mix in softened butter until crumbly. -
3
Spoon pudding mixture evenly into six oven-safe ramekins, then sprinkle dough mixture evenly over the top. Bake for 20â25 minutes, until the top is golden.
đ§Equipment
- Mixing bowls
- Whisk
- Oven-safe ramekins
- Baking sheet
đNutrition Facts (per serving)
đNotes
Watch Video Of How Classic Lemon Pudding with a Crispy Top Works
â Frequently Asked Questions About Lemon Pudding with a Crispy Top
How do I adjust the sweetness if I donât like it as sweet as traditional lemon pudding?
Traditional lemon pudding relies on the natural tartness of the lemon juice and the balance of sugar. If you prefer it less sweet, start by reducing the sugar by about one-third (e.g., from 1 Âœ cups to 1 cup). Taste as you goâlemon puddingâs sweetness can vary slightly depending on the lemons you use. If the flavor is still too tart, add a pinch of vanilla extract or a small amount of honey to soften it without overpowering the lemon.
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Can I make this pudding ahead of time, and how should I store it?
Yes, this lemon pudding tastes even better after it has had time to settle and the flavors meld. You can make it up to two days ahead. Store it in an airtight container in the refrigerator. Before serving, let it sit at room temperature for about 10 minutes to soften slightly. If itâs too thick, you can chill it for an additional hour or add a splash of cold water to loosen it.
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What if I donât have a double boiler or donât want to use one?
A double boiler is ideal for even heat, but you can still achieve the same results with a few tricks. Place a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesnât touch the water. Alternatively, use an oven-safe dish and bake it at 325°F (165°C) on the middle rack for about 20â25 minutes, stirring occasionally. Keep an eye on it to avoid burning.
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How can I make this pudding gluten-free or nut-free?
To make it gluten-free, ensure your cornstarch is certified gluten-free and use a gluten-free sweetener if needed. For nut-free, simply omit any butter or vanilla extract that might contain trace nuts. If youâre avoiding dairy, replace the butter with a neutral oil like vegetable or sunflower oil. The recipe will still hold together beautifullyâjust check that your cornstarch is fully dissolved before adding the eggs.
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Why does my lemon pudding sometimes turn out grainy or lumpy?
Graininess usually happens when the cornstarch doesnât fully dissolve before the eggs are added. To avoid this, whisk the cornstarch into the hot liquid until itâs completely smooth, like a thin paste. Stirring constantly while cooking is keyâstop stirring once the eggs are incorporated, or youâll break them. If itâs still lumpy, let it cool for a few minutes before serving; the mixture will naturally thicken as it cools.
