Yield: Yields about 3-1/3 cups

Servings: four.

Taste the pudding while it’s still hot. If it’s too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.

Ingredients

2-1/4 cups whole milk
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 Tbs. lightly packed finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
3 Tbs. unsalted butter, at room temperature
Whipped cream and candied violets for garnish (optional)

Nutritional Sample Size based on four servings
Calories (kcal) : 460
Fat Calories (kcal): 160
Fat (g): 18
Saturated Fat (g): 10
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 255
Sodium (mg): 160
Carbohydrates (g): 68
Fiber (g): 0
Protein (g): 7

Preparation

In a medium saucepan off the heat, whisk together the milk, both sugars, and cornstarch until smooth. Whisk in the egg yolks, lemon zest, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened and the whisk leaves a very defined trail in the pudding, 9 to 12 minutes.
Remove the pan from the heat, add the lemon juice and butter, and stir until incorporated. Pour through a coarse sieve into a large serving bowl or four individual serving dishes. Let cool to room temperature. Refrigerate, loosely covered, until set and thoroughly chilled, at least 2 hours or up to two days. Serve chilled with whipped cream and candied violets, if you like.

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Reviews (4 reviews)

rbruno59 | 11/22/2019
Creamy, delicious pudding! I added lemon juice to tase, not quite 1/2 cup. Very refreshing. Will definitely make again.
user-4241574 | 12/11/2014
tasted really great. I like to use sour orange as substitute for lemon. lemon is hard to find here. I thought I could use it as pie filling but turned out it's too jiggly and I couldn't cut the pie without ruining it. do you have any suggestion? I read somewhere that you can make it set by baking it for 10-15 min but I hate the taste and smell of "burnt" citrus.
condo222 | 03/31/2010
Wow what flavor...made it last week and am making it for Easter dinner dessert with a homemade orange butter cookie gently stuck into it.condo222
LuciaK | 07/18/2008
This is regularly requested by my daughter. It turns out perfect every time - with a silky texture, and just the right amount of lemon.

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What We're Cooking Now

Name: Silky Lemon Pudding
Yield: Yields about 3-1/3 cups
Ingredients: 2-1/4 cups whole milk; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 Tbs. lightly packed finely grated lemon zest; Pinch salt; 1/2 cup fresh lemon juice; 3 Tbs. unsalted butter, at room temperature; Whipped cream and candied violets for garnish (optional)