I will get to the homemade lemon pudding in a second…my absolute favorite dessert in the entire world is lemon meringue pie…and I’ve never made it. Every Christmas when I was little, my grandma would have so many different pies out on the dessert bar. This is probably one of the main reasons why I LOVE a dessert bar now. There was always mincemeat (not my fav), apple, and lemon meringue. There were others, but they weren’t always the same. I always remember those three.
I’m not sure why I’ve never attempted it. It’s probably one of those weird psychological reasons that I’m worried it will never be as good as my grandma’s pie. I probably should stop feeling like that because she most likely used canned pie filling and frozen crust – ha!
This dessert is also my reminder that summer is right around the corner, finally. It’s been a long winter and I needed a little pick-me-up. I said it with vanilla pudding and chocolate pudding, but pudding is surprisingly easy to make. Believe me, unless you burn it, you can’t screw it up.
It’s also pretty darn cheap to make, cheaper than those refrigerated puddings in the grocery store – you know the ones, my kids used to beg for them. That is, until they discovered homemade pudding tastes so much better. And with my Redux challenge this month, pudding is made with ingredients you usually have on hand anyway.
Here are your steps in a nutshell
- Add all of your ingredients (except the extract) to a medium saucepan
- Turn the heat to medium and whisk to fully combine
- Turn the timer to 10 minutes exactly
- Switch to a spatula and stir constantly
- It will start to thicken up around minute 5 and then turn the heat to low, continue to stir and let the time run out
- You’re done
See how easy that is. Now, let’s talk nutrition. No worries of artificial colors or preservatives. Just real food ingredients. Make homemade lemon pudding for a delicious weeknight dessert, portion out for lunches, or fill a tart shell if you’re feeling extra fancy.Print
- 3 egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon table salt
- 1/2 cup lemon juice
- 1.5 cups 2% milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
- Separate the egg whites from the yolks and save the whites for later
- Add the yolks, sugar, cornstarch, salt, lemon juice, and milk to a medium saucepan and whisk until there are no clumps
- Turn the heat to medium
- Set a timer for 10 minutes
- Switch to a spatula and stir continuously
- Around minute 5, the pudding will start to get thick
- Turn the heat to low and continue stirring until the time runs out
- Turn off the heat and add the extracts and stir
- Transfer the pudding to a bowl and cover with a piece of plastic wrap
- Refrigerate for at least 2 hours before serving – keep covered
- Prep Time: 5
- Cook Time: 15