Are you a fan of brightening up your meals and snacks with a burst of citrusy goodness? Look no further! In this article, we’re sharing 18 creamy lemon pudding recipes that are sure to satisfy your cravings. From classic desserts like Classic Lemon Pudding with Vanilla Wafers to unique twists like Zesty Lemon Coconut Pudding and Vegan Lemon Chia Pudding, there’s something for everyone in this collection.
Whether you’re a lover of sweet treats or looking for a refreshing dessert to beat the heat, these creamy lemon pudding recipes are sure to delight. With their tangy and tart flavors, they’re perfect for springtime celebrations, summer gatherings, or anytime you need a pick-me-up.
In the following pages, we’ll take you on a journey through the world of creamy lemon puddings, featuring creative combinations that will make your taste buds do the happy dance. So grab a spoon and get ready to indulge in these 18 delectable recipes!
Classic Lemon Pudding with Vanilla Wafers
This recipe combines the brightness of lemon with the comfort of vanilla wafers, creating a delightful dessert perfect for any occasion. With just a few ingredients and simple steps, you’ll be enjoying this creamy treat in no time.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 12-16 Vanilla Wafers, crushed
Instructions:
1. In a medium saucepan, whisk together cream, milk, and sugar.
2. Cook over medium heat, stirring constantly, until the mixture reaches 170°F.
3. Remove from heat and stir in egg yolks, lemon juice, and vanilla extract.
4. Strain into a clean bowl to remove any air pockets.
5. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
6. Just before serving, crush Vanilla Wafers and mix with a little whipped cream (optional).
7. Serve chilled, topped with crushed wafers if desired.
Cooking Time: 15-20 minutes
Lemon Meringue Pudding Pie
A refreshing twist on the classic lemon meringue pie, this pudding version is lighter and easier to make.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 tsp vanilla extract
– 1/4 cup unsalted butter, melted
– 2 lemons, zested and juiced (about 2 tbsp)
– 1/2 cup meringue topping (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together cream, milk, sugar, egg yolks, vanilla extract, and melted butter until smooth.
3. Stir in lemon zest and juice.
4. Pour mixture into a 9-inch pie dish or ramekins.
5. Bake for 35-40 minutes or until edges are set and center is slightly jiggly.
6. Top with meringue topping and bake an additional 10-15 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Zesty Lemon Coconut Pudding
Brighten up your day with this refreshing dessert that combines the tanginess of lemon, the creaminess of coconut, and a hint of zest. Perfect for warm weather or anytime you need a pick-me-up!
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and unsweetened shredded coconut. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Reduce heat to low and cook for 5 minutes, or until the pudding thickens slightly.
3. Remove from heat and stir in lemon juice, grated lemon zest, kosher salt, and vanilla extract.
4. Strain the pudding into individual serving cups or a large serving dish.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-12 minutes
Lemon Blueberry Swirl Pudding
Brighten up your dessert game with this refreshing and tangy lemon blueberry swirl pudding!
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup freshly squeezed lemon juice
– 1 cup fresh blueberries
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, whisk together cream, milk, sugar, and melted butter.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4. Remove from heat and stir in egg yolks, vanilla extract, and lemon juice.
5. Pour into 6 (1/2 cup) ramekins or small baking dishes.
6. In a separate bowl, mix blueberries with cornstarch.
7. Spoon blueberry mixture over pudding, creating a swirl pattern.
8. Bake for 25-30 minutes, or until puddings are set and slightly puffed.
Cooking Time: 25-30 minutes
Lemon Curd Pudding with Shortbread Crumble
Brighten up your dessert table with this tangy and sweet lemon curd pudding, topped with a crumbly shortbread crust. This classic combination is sure to delight.
Ingredients:
For the pudding:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 teaspoon salt
For the shortbread crumble:
– 1/2 cup all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, whisk together cream, milk, and sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove from heat and stir in egg yolks, lemon juice, and salt. Let cool slightly.
4. Pour pudding into individual serving cups or a 9×13-inch baking dish.
5. For the shortbread crumble, whisk together flour, confectioners’ sugar, and salt. Add butter and mix until the mixture resembles coarse crumbs.
6. Bake pudding for 25-30 minutes, or until set. Top with shortbread crumble and bake an additional 10-15 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Lemon Lavender Pudding
Brighten up your dessert game with this refreshing Lemon Lavender Pudding, infused with the subtle sweetness of lavender and the zesty tartness of lemon.
Ingredients:
– 1 cup milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1 tablespoon unsalted butter
– 1 large egg
– 1/2 teaspoon vanilla extract
– 1/4 cup dried lavender buds
– Juice of 1 lemon (about 2 tablespoons)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove from heat and stir in butter until melted.
4. Whisk in egg and vanilla extract.
5. Stir in lavender buds; let steep for 10 minutes.
6. Strain mixture through a fine-mesh sieve into a large bowl, discarding lavender buds.
7. Whisk in lemon juice.
8. Pour mixture into 4-6 ramekins or small cups.
9. Bake for 15-20 minutes or until the edges are set and centers still slightly jiggly.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Vegan Lemon Chia Pudding
Brighten up your day with this refreshing and nutritious vegan lemon chia pudding! Made with simple ingredients, this treat is perfect for a quick breakfast or snack.
Ingredients:
– 1/2 cup chia seeds
– 1 cup non-dairy milk (almond, soy, or coconut)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
Instructions:
1. In a small bowl, mix together chia seeds and non-dairy milk. Whisk until well combined.
2. Add lemon juice, maple syrup, and salt to the mixture. Whisk until smooth.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
4. Give the mixture a good stir before serving. You can garnish with sliced lemons, nuts, or shredded coconut, if desired.
Cooking Time: None! Simply chill in the refrigerator.
Enjoy your delicious vegan lemon chia pudding!
Lemon Ricotta Pudding with Honey Drizzle
Brighten up your day with this creamy and tangy pudding, infused with the sweetness of honey.
Ingredients:
– 1 cup whole milk ricotta cheese
– 2 large egg yolks
– 1/4 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 tablespoon grated lemon zest
– Honey, for drizzling
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together ricotta cheese, egg yolks, sugar, lemon juice, and salt until smooth.
3. Add the melted butter and whisk until combined.
4. Pour the mixture into 6 (6-ounce) ramekins or small cups.
5. Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature.
7. Drizzle with honey before serving.
Cooking Time: 20-25 minutes
Serves: 6
Lemon Pudding Cake
Brighten up your day with this refreshing Lemon Pudding Cake, infused with the sweet and tangy flavors of lemon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, lemon juice, and milk. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 35-40 minutes
Dust with confectioners’ sugar before serving, if desired.
Lemon Ginger Pudding with Candied Peel
Brighten up your day with this tangy and sweet pudding, infused with the warmth of ginger and the zesty flavor of lemon. This dessert is perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter
– 1/2 teaspoon ground ginger
– 2 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– Candied lemon peel, for garnish (see note)
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and butter. Heat over medium heat, whisking occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in ginger, egg yolks, and lemon juice. Let it cool slightly to prevent scrambling the eggs.
3. Pour the mixture into small individual serving cups or a 1-quart baking dish. Refrigerate for at least 4 hours or overnight until chilled and set.
Cooking Time: None, as this is a cold-set dessert.
Note: To candied lemon peel, slice thin strips of lemon zest and soak them in a simple syrup (equal parts water and granulated sugar, dissolved) for at least 2 hours. Then, strain the peel and use it to garnish your pudding.
Lemon Buttermilk Pudding
Brighten up your dessert routine with this refreshing lemon buttermilk pudding, perfect for warm weather or any time you crave a tangy treat.
Ingredients:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 2 large egg yolks
– 1/2 cup buttermilk
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon grated lemon zest
Instructions:
1. In a medium saucepan, whisk together milk, heavy cream, sugar, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Remove from heat and stir in egg yolks.
4. Whisk in buttermilk, lemon juice, and lemon zest.
5. Strain the pudding into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours or until set.
Cooking Time: 15-20 minutes
Lemon Basil Pudding with Fresh Berries
Brighten up your dessert game with this refreshing and flavorful Lemon Basil Pudding, topped with a sweet and tangy medley of fresh berries.
Ingredients:
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup freshly squeezed lemon juice
• 1 tbsp dried basil leaves
• Fresh berries (strawberries, blueberries, raspberries, or a mix)
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat until the sugar dissolves.
2. In a separate bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring occasionally, until it thickens slightly (about 10 minutes).
4. Remove from heat and stir in lemon juice and dried basil leaves. Let cool to room temperature.
5. Refrigerate for at least 2 hours or overnight.
6. Top with fresh berries just before serving.
Cooking Time: Approximately 15-20 minutes
Lemon Pudding Parfait with Granola
Brighten up your day with this refreshing and easy-to-make dessert! Layers of creamy lemon pudding, crunchy granola, and sweet strawberries create a delightful treat.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup lemon juice (fresh or bottled)
– 1 cup Greek yogurt
– 1 cup fresh strawberries, hulled and sliced
– 1/2 cup homemade or store-bought granola
Instructions:
1. In a medium bowl, whisk together cream, milk, sugar, and vanilla extract until sugar is dissolved.
2. Add lemon juice and whisk until combined.
3. Pour mixture into individual serving cups or glasses.
4. Refrigerate for at least 2 hours to chill and set pudding.
5. Just before serving, layer sliced strawberries over the pudding.
6. Top with granola and serve chilled.
Cooking Time: None required! This dessert is best served fresh, but it can be made ahead of time and refrigerated for up to 24 hours.
Lemon Pudding with Raspberry Coulis
Lemon Pudding with Raspberry Coulis Recipe
Brighten up your dessert menu with this refreshing and tangy lemon pudding paired with a sweet and tart raspberry coulis.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 tsp vanilla extract
– 1/2 cup freshly squeezed lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, whisk together cream, milk, and sugar until dissolved.
3. Add in egg yolks and whisk until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in vanilla extract and lemon juice.
6. Pour into individual serving cups or a baking dish. Let cool to room temperature before refrigerating for at least 2 hours or overnight.
Raspberry Coulis:
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
Instructions:
1. Mash raspberries in a bowl until smooth.
2. Add in sugar and mix until dissolved.
Cooking Time: Pudding – 5-7 minutes, Cooling time – at least 2 hours or overnight. Coulis – no cooking required.
Lemon Cardamom Pudding
Brighten up your day with this refreshing and aromatic pudding, infused with the sweetness of lemon and the warmth of cardamom.
Ingredients:
– 2 cups milk
– 1/2 cup sugar
– 2 large egg yolks
– 1/4 teaspoon ground cardamom
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup heavy cream, whipped
Instructions:
1. In a medium saucepan, combine milk, sugar, and cardamom. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer.
2. Remove from heat and let it steep for 10 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids.
4. Whisk in the egg yolks and lemon juice until smooth.
5. Pour the mixture into individual serving cups or a large baking dish.
6. Chill in the refrigerator for at least 2 hours or overnight.
7. Just before serving, top with whipped heavy cream.
Cooking Time: 10 minutes
Servings: 4-6
Lemon Pudding with Toasted Almonds
Lemon Pudding with Toasted Almonds: A Bright and Refreshing Treat
This recipe combines the sweetness of lemon pudding with the crunch of toasted almonds, creating a delightful dessert perfect for warm weather.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1/2 teaspoon kosher salt
– 1/4 cup unsalted butter, melted
– 1/2 cup toasted almonds (see note)
– Whipped cream and additional toasted almonds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, whisk together cream, milk, sugar, egg yolks, lemon juice, zest, and salt.
3. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
4. Remove from heat and stir in melted butter.
5. Pour pudding into 6 (1/2 cup) ramekins or small cups.
6. Sprinkle toasted almonds on top of each pudding.
7. Bake for 25-30 minutes or until edges are set.
8. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Note: Toast almonds in a 350°F (180°C) oven for 5-7 minutes, or until fragrant and lightly browned.
Lemon Pudding with Whipped Cream and Mint
Brighten up your day with this refreshing dessert, perfect for warm weather or any time you need a pick-me-up.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large egg yolks
– 1 tablespoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon kosher salt
– Fresh mint leaves for garnish
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, melted butter, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. In a small bowl, whisk together egg yolks and lemon zest. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
3. Return the saucepan to the heat and cook, stirring constantly, until the pudding thickens and coats the back of a spoon (about 10 minutes).
4. Remove from heat and stir in lemon juice. Strain the pudding through a fine-mesh sieve into a clean bowl.
5. Allow the pudding to cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
6. Just before serving, whip heavy cream until stiff peaks form. Top the chilled pudding with whipped cream and garnish with fresh mint leaves.
Cooking Time: 10 minutes
Lemon Pudding with Pistachio Crust
Brighten up your dessert game with this refreshing lemon pudding, topped with a crunchy pistachio crust.
Ingredients:
For the pudding:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon kosher salt
For the pistachio crust:
– 1/2 cup shelled pistachios
– 1 tablespoon unsalted butter, softened
– 1 tablespoon granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, whisk together cream, milk, sugar, egg yolks, lemon juice, and salt.
3. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
4. Remove from heat and let cool slightly.
5. For the pistachio crust: In a small bowl, combine pistachios, butter, and sugar. Mix until well combined.
6. Pour the pudding into individual serving cups or a 9×13-inch baking dish. Top with the pistachio crust.
7. Bake for 15-20 minutes, or until the crust is lightly browned.
Cooking Time: 25-30 minutes
Summary
Get ready to brighten up your day with these 18 creamy lemon pudding recipes that add a twist to the classic dessert! From traditional vanilla wafers to innovative combinations like lemon blueberry swirl and lemon lavender, there’s something for everyone. Whether you’re a vegan looking for a plant-based option or a foodie seeking new flavors, this collection has got you covered. With toppings ranging from honey drizzle to toasted almonds, these puddings are sure to impress your friends and family. Dive in and discover the perfect creamy lemon pudding recipe to satisfy your sweet tooth!