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After you make this Lemon Pudding with REAL fresh lemon zest and juice, I can guarantee that you will never buy a box of store-bought lemon pudding again!
Lemons: You’ll use both the zest and the juice. I like to use organic lemons when using the zest.
Sugar: Granulated sugar sweetens your lemon pudding and enhances the lemon flavor.
Milk: I like to use whole milk for the creamiest lemon pudding, but 2% fat milk will work, too.
Egg yolks: Look for high-quality, organic eggs for yolks with the deepest color. The deeper the color of your yolks, the more golden your pudding will be!
Cornstarch: To thicken the pudding.
Lemon pudding is a classic dessert that brings refreshing citrus flavors to your table. By using both the zest and juice of organic lemons, you create a vibrant pudding that is not only delicious but also visually appealing. Granulated sugar enhances the flavor while providing the necessary sweetness. Whole milk contributes to a creamy texture, making each bite a delightful experience. Incorporating egg yolks will give your pudding a rich color and velvety consistency. Always use high-quality, organic eggs for the best results. Cornstarch is essential for thickening, ensuring your pudding sets well. Enjoy this homemade lemon pudding chilled, garnished with fresh berries or whipped cream for an added touch. It's perfect for any occasion, whether it's a family gathering or a special celebration, making it a dessert that is sure to please everyone!
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