This Meyer Lemon Pudding is creamy, tangy, and sweet, made with fresh Meyer lemons. Perfect for a refreshing dessert that’s quick and easy to make.

Scale

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)

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1. In a medium bowl, whisk together sugar, egg yolks, and cornstarch until smooth.

2. Heat milk in a medium saucepan over medium heat until warm but not boiling.

3. Slowly add a few tablespoons of warm milk to the egg mixture, whisking constantly to temper.

4. Pour egg mixture into the saucepan with remaining milk and cook over medium heat, stirring constantly until thickened.

5. Remove from heat and stir in Meyer lemon juice, zest, and butter until smooth.

6. Pour pudding into individual serving dishes and cover with plastic wrap directly on the surface.

7. Refrigerate at least 2 hours until set.

8. Garnish with whipped cream or candied lemon zest before serving.

Use fresh Meyer lemons for best flavor.

Substitute regular lemons if needed.

Add crushed cookies on top for texture.

Make vegan by using plant-based milk and butter alternatives.