Creamy Meyer Lemon Pudding

This Meyer Lemon Pudding is the perfect balance of creamy, sweet, and tangy flavors. Made with fresh Meyer lemons, it’s light, refreshing, and ideal as a dessert for spring and summer gatherings. Quick to make, this pudding is a delightful treat that feels sophisticated but requires minimal effort.

Why You’ll Love This Recipe

• Smooth, creamy, and naturally tangy
• Uses fresh Meyer lemons for vibrant flavor
• Easy to make with simple ingredients
• No-bake and quick to prepare
• Perfect for individual servings or a large batch
• Great for warm-weather entertaining or casual desserts

Ingredients

• 1 cup fresh Meyer lemon juice
• Zest of 2 Meyer lemons
• 1 cup sugar
• 4 large egg yolks
• 2 tablespoons cornstarch
• 2 cups whole milk
• 4 tablespoons unsalted butter, cubed
• Pinch of salt
• Whipped cream or candied lemon zest for garnish (optional)

Step-by-Step Instructions

1. Prepare the lemon mixture: In a medium bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Set aside.
2. Heat the milk: In a medium saucepan, heat milk over medium heat until warm but not boiling.
3. Temper the eggs: Slowly add a few tablespoons of the warm milk to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining milk.
4. Cook the pudding: Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
5. Add lemon and butter: Remove from heat and stir in Meyer lemon juice, lemon zest, and butter until smooth and creamy.
6. Chill the pudding: Pour the pudding into individual serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until set.
7. Serve: Garnish with whipped cream or candied lemon zest before serving.

Tips & Variations

• Meyer Lemon Substitutes: Use regular lemons if Meyer lemons aren’t available, but the flavor will be slightly more tart.
• Make it vegan: Replace milk with almond or oat milk and use coconut cream instead of butter.
• Add texture: Sprinkle crushed shortbread cookies or graham crackers on top for a delightful crunch.
• Batch prep: Pudding can be made a day ahead, making it perfect for entertaining.

Storage & Freezer Instructions

• Store in the refrigerator in airtight containers for up to 3 days.
• Cover the surface with plastic wrap to prevent skin formation.
• Pudding does not freeze well; best enjoyed fresh from the fridge.
• Individual servings make it easy to grab-and-go for dessert.

Serving & Pairing Ideas

• Serve chilled for the perfect summer dessert.
• Pair with fresh berries or a shortbread cookie for added texture.
• Add a dollop of lightly sweetened whipped cream for extra indulgence.
• Perfect alongside herbal tea or a sparkling lemonade.

Frequently Asked Questions

Can I use bottled lemon juice?

Yes, but fresh Meyer lemon juice gives a brighter, more aromatic flavor that makes the pudding exceptional.

How thick should the pudding be?

The pudding should be thick enough to coat the back of a spoon. It will firm up slightly after chilling.

Can this pudding be made ahead?

Absolutely. Prepare it a day ahead, cover, and refrigerate until ready to serve.

Can I make this pudding dairy-free?

Yes, substitute milk with almond, soy, or oat milk and replace butter with coconut cream or a dairy-free butter alternative.

Ready to Make It?

This Meyer Lemon Pudding is a bright, creamy, and refreshing dessert that’s easy to make and elegant to serve. Save this recipe for your next gathering or enjoy it as a light, sweet treat any time.

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