This creamy Lemon Pudding comes together in about 30 minutes and is one of those delightful no-bake desserts that your family will love! It’s perfect for a sweet weeknight treat that won’t have you sweating over a hot stove. You can totally switch up the flavors by adding some berries or even leaving out the lemon for a different spin altogether. Plus, it’s a fantastic way to use up those odds and ends in your pantry, think icing sugar you couldn’t find a use for, or maybe even half a tub of yogurt hiding in the back of the fridge! Trust me, your family will be begging for seconds!
Ingredients for Lemon Pudding
2 lemons (juiced and zested) : Fresh lemon juice gives this pudding a bright, tangy burst of flavor, while the zest adds that aromatic punch we all love. If you’re in a pinch, you could use bottled lemon juice but it won’t have the same fresh zing!
3/4 cup granulated sugar : Sugar balances the lemon’s acidity and gives the pudding its sweetness. Now, if you’re looking for a lower-calorie option, feel free to swap half with honey or another sweetener.
2 large eggs : Eggs are essential for achieving a smooth and creamy texture that’s not too airy. I prefer using organic eggs for the best flavor, but whatever you have on hand will work just fine.
1/2 cup milk : Whole milk contributes richness, but you could substitute with almond milk or oat milk if you need a dairy-free option. Pro tip: you could even use coconut milk if you’re feeling adventurous hello, tropical vibes!
1/4 cup unsalted butter (melted) : Butter adds a mouthwatering richness to the pudding, enhancing the overall flavor. Honestly, I can’t stress enough how nice it is to opt for real butter instead of margarine here, y’all!
1 teaspoon vanilla extract : A touch of vanilla elevates the flavor profile, lending warmth to the tartness of the lemon. If you don’t have pure vanilla on hand, no worries; imitation will work too. Just don’t skip it!
Pinch of salt : A couple pinches of salt really help to balance the sweetness and enhance the flavor. You know that saying, salt makes everything better? It’s true!
How to Make Lemon Pudding
Preheat your oven to 350°F (175°C). Grab a baking dish (8×8 works perfectly) and grease it up a bit. Trust me; it makes life a lot easier when it comes time to serve.
In a large mixing bowl, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth. You want to get that sugar all dissolved, no graininess here!
Stir in the milk, melted butter, vanilla extract, and that pinch of salt until everything is well combined. This step is simple and just takes a couple minutes, so stir your little heart out.
Now, pour the mixture into your prepared baking dish, giving it a gentle shake to even things out.
Bake for 25-30 minutes, or until the pudding is set and lightly golden on top. Keep an eye on it around the 25-minute mark. You want it to look just slightly wobbly, as it will firm up while cooling.
Once it’s done, remove from the oven and let it cool for a bit; patience is a virtue, even in the dessert world!
Serve chilled, and feel free to garnish with a sprinkle of fresh lemon zest or a dollop of whipped cream for that extra touch of indulgence!
My Go-To Lemon Pudding Recipe
I absolutely adore this Lemon Pudding recipe, it’s my go-to when I need a sweet pick-me-up that doesn’t involve a lot of fuss! Dessert is such an important part of family meals, and the best part is this pudding is pure comfort food that hits the spot after a long day. Honestly, it’s crazy how easy it is, and I like to jazz it up based on what I have on hand. You know? Today, it might be a few fresh raspberries on top; tomorrow, maybe slices of kiwi. The possibilities are endless!
And here’s a fun fact: when I first shared this recipe with my neighbor, she was a bit skeptical. Her kids are notoriously picky eaters, yet they gobbled it up! So, yeah, believe me when I say, this is a dish you’ll want to keep for those busy weeknights.
If you loved this Lemon Pudding, be sure to check out my Banana Chia Pudding, my Easy Baklava, or my Mango Cake!
Why This Recipe Works
Quick & Easy
This Lemon Pudding comes together in under 30 minutes! Seriously, it’s almost like a magic trick. You’re going to love how quickly you can whip this up and delight your family.
No-Bake Delight
No boiling, no fussing with complicated methods! It’s all about mixing and popping it in the oven, less time dealing with dishes and more time enjoying dinner.
Budget-Friendly
Using everyday ingredients you likely have around the house, this pudding is a total win when it comes to keeping costs down.
Customizable
Got a preference? Mix it up! Want to swap in some lime? Go for it! Add some fresh berries or a sprinkle of nuts on top, whatever you fancy!
Serving and Storage Tips
How to Serve This Lemon Pudding
I like to serve this lemon pudding chilled, preferably a few hours after making it. It’s a fantastic ending to any meal. It pairs beautifully with a crisp salad or even alongside grilled chicken, the zestiness just sings!
Storage
This pudding will stay fresh in the refrigerator for up to 5 days. Just make sure to cover it tightly with some plastic wrap or store it in an airtight container to keep it from picking up any strange fridge odors.
Reheating Instructions
Well, here’s the thing: I usually enjoy it cold, but if you’ve got leftovers and want to reheat, a quick zap in the microwave for about 10-15 seconds should do it. Just keep an eye on it, nobody wants hot pudding, right?
Is it Freezer-Friendly?
As much as I’d love to say yes, I’m gonna give you a hard no on this one. Freezing can throw off that delightful texture we all crave, resulting in a not-so-pleasing experience when you defrost it.
So there you have it! This easy lemon pudding is your next go-to dessert for busy weeknights or whenever you’re craving something sweet and refreshing. And I promise this will make your family’s week just a little brighter. Now put those lemons to good use, and happy cooking!
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Lemon Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 works perfectly).
- In a large mixing bowl, whisk together the lemon juice, lemon zest, sugar, and eggs until smooth.
- Stir in the milk, melted butter, vanilla extract, and pinch of salt until well combined.
- Pour the mixture into the prepared baking dish and gently shake to even things out.
- Bake for 25-30 minutes, or until the pudding is set and lightly golden on top.
- Remove from the oven and let it cool for a bit before serving.
- Serve chilled, garnished with a sprinkle of fresh lemon zest or a dollop of whipped cream if desired.