Best Homemade Lemon Pudding Recipes

Homemade Lemon Pudding image

Provided by Martha Stewart

Time 3h15m

Number Of Ingredients 9

1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons finely grated lemon zest (from 2 lemons)
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

Steps:

Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, lemon zest, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). Whisk lemon juice into chilled pudding. To serve, whisk until smooth and divide among four small bowls.

Nutrition Facts : Calories 357 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g

Homemade Tangy Lemon Pudding or Piefilling image

Provided by Amy Alusa @amyalusa

Categories Puddings

Number Of Ingredients 12

TO MAKE THE MIX:
8 cup(s) non-fat dry milk powder
4 cup(s) sugar
1 - vanilla bean, cut into pieces w/seeds
3 cup(s) or 1 pound of cornstarch
1 teaspoon(s) salt
1 tablespoon(s) grated lemon peel (recipe didn't specify so i used dried)
TO MAKE THE PUDDING OR PIE FILLING FROM THE MIX:
3 cup(s) boiling water
1 cup(s) mix
2 tablespoon(s) lemon juice
1 tablespoon(s) butter

Steps:

TO MAKE THE MIX: Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate vacuum seal/zip-lock bags, placing 1 c. in each bag. Seal & store.
For Pudding or Pie Filling: 1 c. Mix 3 c. boiling water 2 Tbsp. lemon juice 1 Tbsp. butter Combine all in med. saucepan, Stir constantly over low heat until thickened.