Luscious Lemon Pudding
This lemon pudding is smooth and delicious! It is the perfect balance of tart and sweet and it is a refreshing alternative to heavier desserts. Forget the boxed instant pudding mix! You need only seven ingredients to make this incredibly easy dessert that is perfect to make any time of the year!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 145 grams sugar
- 9 grams tapioca starch
- 240 grams full-fat/whole milk
- 75 grams freshly squeezed lemon juice
- 3 egg yolks
- 54 grams unsalted butter
- 240 grams full-fat Greek yogurt
- Zest from one lemon
Instructions
- 1
Wash a lemon and use a microplane to zest. Cut the lemon in half and juice it. Juice another lemon, if necessary to get the right amount of juice. Put the zest and juice aside.
- 2
Separate three eggs, reserving the whites for future use. Set the egg yolks aside.
- 3
In a medium saucepan, combine the sugar and tapioca starch and whisk together.
- 4
Add the milk and egg yolks to the pot and whisk to combine. Cook mixture over medium heat until it just begins to bubble and thickens. Remove from heat.
- 5
Whisk in lemon juice, lemon zest, and butter until all ingredients are well-incorporated and mixture is smooth. Allow to cool about 10 minutes.
- 6
Add Greek yogurt to the pot and whisk well. If you notice any lumps, you can pour the pudding through a strainer and press the lumps through.
- 7
Divide the lemon pudding among serving dishes/glasses. Allow to cool 10 minutes before covering and refrigerate until completely chilled.
- 8
Serve with fresh whipped cream or ice cream, fresh berries.