Luscious Lemon Pudding

This Luscious Lemon Pudding is velvety smooth, rich, sweet and perfectly lemony. Top it with fresh berries or leave it plain. Either way you’re going to be in love. It’s the perfect dessert for summertime or for dinner parties!

You might be looking at this Luscious Lemon Pudding and thinking to yourself “what is so spectacular about that?” I promise you after one bite you’ll taste how spectacular it is. It’s rich, creamy and has the perfect burst of lemon. 

This pudding is made with four simple ingredients and couldn’t be easier to make. It’s a cross between a lush pudding and a silky lemon curd. It’s truly phenomenal! I really don’t even have the words to express how completely fabulous this is!! Even Parker, who says he’s not a huge lemon fan, can’t get enough of this! I think he’s eaten at least two, every time I’ve made it.

My amazing friend and fabulous baker “Teacher Pat” made this dessert for us on a recent girl’s trip. We all went berserk over it!  I always love when Pat shares new recipes because she’s as good at baking as she is at teaching preschool. All of my boys were lucky enough to have her and they all love and adore her to this day.

I’ve made it three times since Pat made it for us. My mom loves anything lemon so I had my boys take one to her. I told them to stay there while she ate it so they could see her reaction. When they came home they told me she went crazy over it. She actually called me before they even left her house and was raving about it.

You guys, I promise this stuff is amazing! It’s an elegant dessert that is so simple to make.

HOW MANY PEOPLE DOES THIS SERVE?

This is a fairly sweet and rich dessert, so small portions are perfect. This makes enough to serve six 1/3-cup servings or four 1/2-cup servings. I love to top it with fresh raspberries or blueberries and a dollop of whipped cream. The berries help balance out the sweetness.

This honestly is one of the easiest desserts you will ever make. Basically, all you do is warm everything up in a saucepan, then let the pudding set. It’s kind of like magic. Kind of crazy that there are no thickening agents like cornstarch or egg yolks in it, but it still sets up like pudding.

CAN I MAKE THIS AHEAD OF TIME?

Yes! You can make this up to two days in advance and refrigerate until needed. After you pour it into small dishes or ramekins, cover with plastic wrap and refrigerate.

A FEW TIPS FOR MAKING THIS RECIPE:

• It’s important you let the mixture cook at a low boil for a full 10 minutes.
• The mixture needs to cool for 20 minutes, undisturbed before straining to remove any zest or skin that has formed.
• It’s better to use wider, more shallow dishes like ramekins or dishes like you see in the pictures. If you pour it into taller, more narrow dishes, the top of the pudding will set up nicely, but the pudding towards the bottom of the dish tends not to set up as well. While it’s still delicious, it will definitely have a runnier consistency, as you get to the bottom of the dish.
• This is delicious with fresh berries on top and a dollop of whipped cream, but it’s also delicious on its own.

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