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Silky Lemon Pudding

Scott Phillips

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.


  • 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 Information

  • 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


  • 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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