Skip the box of lemon pudding and make it at home with this Homemade Lemon Pudding Recipe.
Homemade pudding is one of my favorite make at home desserts. It is so easy to make and tastes so much better than the box of pudding you buy at the store.
If you have never made homemade pudding you need to give it a try.
Mom’s Lemon Pudding
My mom used to make the best lemon pudding when I was a kid. It was one of my favorite desserts and I would often request it.
One of my favorite birthday desserts was homemade lemon pudding over pound cake. I requested it almost every year.
I don’t know if anyone else eats it this way, but homemade pudding, still hot, poured over pound cake is one of my favorite desserts from when I was a kid.
For my birthday, back in December, I was craving comfort food. I didn’t make pound cake, but I did make this lemon pudding.
It took my back to all those birthdays growing up when my mom would make me lemon pudding.
My recipe is similar to the one my mom used to make. It is so easy to make and is delicious.
It also uses everyday ingredients. You can probably make this with the ingredients you have on hand.
Quick and Easy Dessert
One of the things that I love about homemade puddings is that they are a quick and easy dessert. They go together in no time and work either warm or cold.
Is pudding gluten free?
Not all pudding is gluten free, but many are gluten free. My pudding recipes, including this one, are made with cornstarch, so it is gluten free.
Pudding is a gluten free dessert that no one will think about being gluten free.
Ingredients
- sugar
- cornstarch
- milk
- egg, just the yolks
- salt
- lemon juice
- butter
Homemade Lemon Pudding
Homemade lemon pudding is easy and delicious.
Ingredients
- ¾ cup sugar
- ¼ cup cornstarch
- 2 ½ cups milk
- 3 egg yolks, beaten
- ¼ teaspoon salt
- ½ cup lemon juice
- 2 tablespoons butter
Instructions
- In a saucepan whisk together sugar and cornstarch.
- Over medium heat, slowly whisk in milk. And cook for 2-3 minutes or until slightly thickened.
- Place one cup of hot pudding mixture into a small bowl with the egg yolks. Whisk together. You are tempering the eggs.
- Return egg/pudding mixture to the pan and continuing cooking over med heat until thickened. You need to stir this consistently.
- Remove from heat and add lemon juice, salt, and butter. Stir until butter is melted and the mixture is combined.
- Strain pudding to remove any lumps.
- Serve warm or cover with plastic wrap and store in the refrigerator.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 83mgSodium: 136mgCarbohydrates: 27gFiber: 0gSugar: 19gProtein: 4g
More Homemade Pudding Recipes
You must use the category name, not a URL, in the category field.Originally posted 2011. Updated January 2022
You might not have the answer, but do you think this would set firm enough for a pudding pie?
@Dani, I would add a little more cornstarch to it so that it would be a little thicker, and yes I think it would work fine. If you are looking for a lemon pie this pie is a favorite that I have been making for years. You might enjoy it also. https://www.lynnskitchenadventures.com/2009/06/sour-cream-lemon-pie.html
@Lynn, Thanks for the sour cream lemon pie recipe! I’m going to make it this week. 🙂
I’ve never even thought of lemon pudding but it sounds delicious. Thanks for sharing the recipe!
I used to love lemon pudding as a kid, now the boxed ones taste too chemically. This looks like a great way to revisit a childhood favorites.
Seriously, this sounds so delicious my tummy is rumbling right now just thinking about making it! I love lemon too so this will for sure be going on the ‘to-make’ list.
I agree, Mom makes really great lemon pudding. Of course, I find it kind of funny, because I have never seen her juice a real lemon. She always buys the bottled juice. Maybe that is her secret ; )
I just made this o-m-g it’s sooooo good .I loooove anything with lemon and this is great!
My one year old can’t stop eating it he keeps crying cause he wants more. This was so easy and quick to make. I used real lemons and it took me a while to get 1/2 cup I kept spilling it lol.
Thank you so much for this recipe! It’s yummy
@Sara, I am so glad that you enjoy it! My kids love it also.
Lynn, thank you! I will make this for a man on hospice who isn’t eating much except pudding. I’m sure he’ll enjoy it.
@shannon, That is so nice of you to do that for him. I am sure he will enjoy it!
I would like to know if it is possibly to us Splenda in place of sugar?
@Virginia, I have never cooked or used splenda, but I have seen other pudding recipes that use it, so I think it is worth trying. If you try it, I would love to hear how it works.
@Lynn, I meant cooked with or used splenda.
I just made this with half lime juice (some fresh) and half lemon (bottled) with two drops of green food coloring for St. Patty’s Day and it is DIVINE!!! I can’t wait to devour this after dinner tonight! Thanks!
@Libby, That sounds like a good adaptation of it. I hope you enjoy it!
Easy & GREAT! GREAT! GREAT! Thanks
Would this pudding be ok to use as a cake filling?
I have never used it like that, but I think if you made it at a little thicker it would work fine for that.
I made this using Truvia Sugar Blend, (1/4 cup +2 tablespoons) and Original Almond Breeze (in place of milk). When using the Truvia Sugar Blend, make sure to use the conversion ratio on the label, as you do not need to use the sugar equivalent, otherwise it will be too too sweet. I am a diabetic so I substitute Truvia Sugar Blend in all my recipes. I also grated 1/2 teaspoon of lemon zest and added it to the pudding, this gave the pudding a little extra zing!
I served this over no sugar added Angel Food cake, toped with fresh Blueberries, and a touch of whipped cream. It was truly delicious!!
Thanks for sharing how you adapted it. I am glad it worked for you.
I made it and flavor was fantastic. Thickness I had some problem with. It was perfect initially but became thin after straining. How can I fix that?
Thank you,
Val
This pudding is sublime. I added a little zest because I like things super lemony. The texture is so smooth and silky! Thanks so much for sharing! I had no problem with it coming together although I add everything off the heat (except for the juice and butter), whisk it until smooth, and then cook it until thickened. No tempering or making scrambled eggs by accident. Came out so good I filled little cookie cups with it and we are enjoying them so much! This recipe is a keeper!
Thanks. I am glad you enjoyed it. Homemade pudding is one of my favorite desserts so I love hearing other people enjoy it too!
This lemon pudding is delicious! I made a dessert with this using it as the base in a hollowed out lemon with mini lemon cupcakes and cream cheese icing – it was all tasty together! Thanks for the delish recipe!
I just found your website and it looks great. I am eating sugarless, grainless and high fat. I am going to try the lemon pudding substituting coconut flour for cornstarch, truvia for sugar and using coconut milk. Hope it works!! it is for a dinner I am fixing for a post-surgical neighbor.
I have made pudding dairy free with coconut and it works well. I hope the other substitutions work as well for you. I would love to hear if they do.
The coconut flour made the texture grainy. I added gelatin to insure that it would set and I do not think it would have otherwise. The flavor was fine especially since I mixed in whipped cream! Any other suggestions for a cornstarch substitute?
Do you need to add the salt in the sauce pan or is it better after you put in the lemon juice. I thought about just omitting the salt altogether.
Yes, you add it with the lemon juice. You could omit it and be fine. The salt just adds a little something to counter act the sweetness. Most homemade puddings have a little salt in them, but you could leave it out. I hope that you enjoy the pudding.