Lemon Pudding Recipe – 3 Ingredients!
Posted: 10/09/2019
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This creamy lemon pudding only uses three ingredients: Lemon, heavy cream, and sugar. It’s easy to make and the perfect little sweet treat!
I’m so excited to be sharing a recipe from my dear friend Mary’s newest cookbook today! This is Mary’s third cookbook (hello, wonder woman!) and it’s all DESSERTS! Her latest cookbook is titled The Weeknight Dessert Cookbook: 80 Irresistible Recipes with Only 5 to 15 Minutes of Prep and it’s packed with amazing recipes.
You might recognize Mary’s name, because I’m a huge fan of hers and I’ve reviewed her first two cookbooks as well. I made Blueberry Crisp with Coconut from her second book, The Weekday Lunches and Breakfasts Cookbook, and Chocolate Chip Blondies from The Weeknight Dinner Cookbook, her first book. Actually I’ve made those blondies more times than I can count, and typically I make a double batch. They’re ridiculously easy to make and everyone absolutely loves them.
Apparently I love Mary’s desserts because even in her first two books which are full of great savory recipes, I went with the desserts. It could be that I prefer making desserts with a recipe, whereas savory dishes I feel a little more comfortable winging and putting my own spin on them.
And Mary hasn’t let me down yet! She’s three for three with delicious desserts (and of course you can find countless more recipes on her website, Barefeet in the Kitchen).
This book covers a lot of territory, so you’ll find something for any occasion.
It boasts the following categories:
- One-Pan Cakes for Every Occasion
- Cookie Recipes You’ll Make On Repeat
- Bars: The Ultimate Make-Ahead Dessert
- Cobblers, Crisps, Crumbles, and Flops
- Irresistible Ice Creams, Puddings, and Sauces
- No-Bake Treats for Any Season
FYI to my followers with nut allergies: This book does contain a fair amount of recipes with nuts in them. However, almost all (if not every single one) of those recipes can easily be modified to be made without nuts.
This easy lemon pudding recipe caught my eye right away, but here are some other recipes that I can’t wait to try:
- Coffee Lover’s Cake
- Fluffy Zucchini-Lemon Cake
- Caramel-Pretzel Cookies
- Chai Snickerdoodle Bars
- Brown Sugar-Peach Cobbler
- Lime Cheesecake Mousse Cups
Love pudding?
Me too! If you’re looking for more, try these recipes:
- Homemade Vanilla Pudding with Brown Butter
- Chocolate Pudding – You’ll love this homemade pudding. So much better than boxed mixes.
- Chai Spiced Chia Seed Pudding
- Chocolate Chia Seed Pudding
- Chocolate Pudding Pie Recipe
- Andes Mint Pudding Pops
- Funfetti Pudding Pops
Want a copy for yourself?
Click here to buy a copy of this awesome book. Also, Mary is one of the kindest, sweetest, and talented people I know. So your money will be well spent.
About this Lemon Pudding:
Like I mentioned, this pudding couldn’t be easier to make! It is made without eggs, without cornstarch, and without stress! Pudding can be really finicky, and this one is not.
Since it’s eggless, you don’t have to worry about accidentally scrambling your eggs or ending up with clumps.
Something basically happens with the cream and lemon, and the pudding thickens up to a beautifully smooth, thick consistency. It’s not the kind of pudding that will stick to your spoon if you turn it upside-down, but it’s perfectly thick and satisfying. My daughter and I love dipping graham crackers or vanilla wafers in it.
If you’re looking for a more traditional cooked lemon pudding, try lemon cake filling, which can be eaten on its own as a delicious lemony dessert, or used as a cake filling.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
This creamy lemon pudding only uses three ingredients: Lemon, heavy cream, and sugar. It's easy to make and the perfect little sweet treat!
Ingredients
- 1 cup heavy cream
- 1/3 cup white sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon finely minced lemon zest
Instructions
- Whisk together the cream and sugar in a medium saucepan. Bring to a boil over high heat, while stirring frequently. Allow the creamy mixture to boil over medium heat for about 2 minutes while stirring constantly. Add the lemon juice and zest. Reduce the heat and continue stirring over a low boil until slightly thickened, about 2 minutes. The mixture should still be quite thin and pourable.
- Pour into serving bowls and refrigerate for 2 to 3 hours or until ready to serve. The pudding will set while it rests and cools in the fridge.
Notes
- The recipe is written for two generous servings. However, it multiplies perfectly to make as many servings as you might like.
- Recipe used with permission, from The Weeknight Dessert Cookbook by Mary Younkin
Nutrition Information
Serving: 1g, Calories: 538kcal, Carbohydrates: 38g, Protein: 3g, Fat: 43g, Saturated Fat: 27g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 33mg, Sugar: 37g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: None sure my daughter and I have shared any of this with Ben. We absolutely love it.
Changes I would make: None are necessary!
Difficulty: Pudding recipes can be tricky, but not this one. It’s so, so, so easy!
Sivan says
Thanks for sharing, I like this recipe.
Also it’s so delicious.
Rachel Gurk says
So glad to hear it! Thank you for taking the time to leave a comment!
Mary says
I’m so happy that you’re enjoying the cookbooks! I love this lemon pudding too. Your photos are making me crave it again!
Rachel Gurk says
:) xoxo
denise says
sounds so good!
Rachel Gurk says
It really is!