Lemon Pudding

This homemade lemon pudding is a smooth, creamy lemon dessert made completely from scratch on the stovetop.It’s rich, silky, and full of fresh lemon flavor from real juice and zest, no boxed mix needed! If you’re used to instant pudding, this homemade version feels like a simple upgrade with real ingredients and much better flavor.If you enjoy making simple desserts from scratch, you might also like my Homemade Lemon Curd or my Vanilla Pudding for another classic, cozy treat.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Milk & Heavy Cream: Whole milk and heavy cream work together to create a rich, silky pudding base.You can use all whole milk for a lighter version, but it won’t be quite as creamy.Sugar, Cornstarch & Salt: Sugar sweetens the pudding, cornstarch thickens it into a smooth custard, and a pinch of salt enhances all the flavors.

No strong substitutions recommended here.Egg Yolks: Egg yolks add richness and help create a custard-like texture.Be sure to temper them slowly so they don’t scramble when added to the hot mixture.

Butter: Adds a smooth, rich finish to the pudding.Salted or unsalted both work.Lemon (Zest & Juice): Fresh lemon zest and juice give this pudding its bright, tangy flavor.

Zest adds aroma, while juice gives the signature lemon flavor.Fresh is strongly recommended