Go Back
–+ servings
Lemon pudding in a small jar with a spoon and a lemon twist.
Print Recipe
4.47 from 30 votes

Lemon Pudding

Make creamy lemon pudding with only three ingredients: lemon, heavy cream, and sugar. So easy to make and the perfect little sweet treat! 
Prep Time5 minutes
Cook Time10 minutes
Chilling Time3 hours
Total Time3 hours 15 minutes
Course: Desserts
Cuisine: American
Diet: Vegetarian
Servings: 2
Author: Rachel Gurk

Ingredients

  • ½ teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 1 cup heavy cream (at least 40% milkfat)
  • ⅓ cup white granulated sugar

Instructions

  • Wash lemon well to remove protective wax. Using a microplane zester or fine grater, zest the lemon (it's much easier to zest the lemon before you juice it!). Juice the lemon, straining out any stray seeds. Set aside until ready to use.
  • 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.
    1 cup heavy cream, ⅓ cup white granulated sugar
  • 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.
    ½ teaspoon finely grated lemon zest, 3 tablespoons fresh lemon juice
  • Pour into serving bowls and refrigerate for 2 to 3 hours or until ready to serve. The pudding will set as it chills.

Notes

  • Heavy cream: Be sure to use heavy cream or heavy whipping cream which has at least 36 to 40% milkfat. Light whipping cream or half & half won't do the trick. 
  • Lemon twist garnish: It's easy to do and looks pretty. Refer to how to make a lemon twist. (You'll need to buy extra lemons.) I like to add lemon twists to cocktails, too! 
  • Storage: Once the pudding is cold, cover it with plastic wrap and keep it in the refrigerator for up to 4 days.
  • Yield: The recipe is written for two generous servings. You could easily divide it to make 3 to 4 smaller servings. If you want more servings, double the ingredients, or even triple them, as long as you have a large enough saucepan.
Recipe used with permission, from The Weeknight Dessert Cookbook by Mary Younkin.

Nutrition

Serving: 0.75cup | Calories: 538kcal | Carbohydrates: 38g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 33mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 37g | Vitamin A: 1751IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 0.2mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.