Simple Lemon Pudding

February 24, 2015

Meyer Lemon Pudding recipe | One Hungry Mama

Sometimes I just need sunshine. The kind of bright and supple sunshine that I love most has been hard to come by these days. The light here in Brooklyn is blinding and brittle, like it might crack and crumble onto the broken ice and leftover mounds of snow. So I decided to make my own sunshine.

I’m tired of consoling myself with warm baked goods and deep, dark chocolate comforts. I don’t want to sip on hot, cozy drinks. Though it may not be done with me, I’m done with winter. I’m ready to taste the sunshine.


Meyer lemons for Lemon Pudding recipe | One Hungry Mama

Isn’t winter citrus such a gift? It makes it possible to do that, to taste sunshine. It’s in there, all tangled with sour and sweet, and this lemon pudding makes the most of it.

I find the zip of lemon pleasing, so this pudding isn’t overly sweet, as pudding can be. You can always add more sugar if you need to; nobody is judging you. Not now. You deserve this.

Simple Lemon Pudding recipe | One Hungry Mama

This is good.

This is a taste of what’s to come. This last stretch is never easy and always longer than we expect, but the kind of bright, supple sunshine that invigorates, tingles your skin, and invites you to play outside in its rays is coming. Until then, we’ll eat lemon pudding.

Simple Lemon Pudding
(Can be shared with kids 10+ mos)*
Makes 4 servings

3 egg yolks
3 cups milk, divided
1 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1/3 cup freshly squeezed lemon juice, preferably from Meyer lemons
Whipped cream, homemade or all-natural store-bought, optional (for garnish)

1. In a medium saucepan, whisk together yolks, 1/2 cup of milk, sugar, cornstarch, and salt until completely smooth; gradually whisk in remaining milk.

2. Place saucepan over medium heat and bring mixture to a gentle simmer, whisking occasionally. As the mixture begins to simmer, it will start to thicken—start whisking constantly until it reaches desired thickness. Remove pudding from heat and whisk in lemon juice.

3. Strain pudding through a fine-mesh sieve into a medium bowl. Refrigerate in the bowl or, if you prefer, divide into smaller, individual portions and then chill. Leave in the fridge uncovered for 2 hours and serve with whipped cream or, if storing longer, cover after 2 hours and leave in the fridge for up to 3 days.

*Note: This is safe to share with even the youngest eaters, but I recommend it starting at 10+ months due to the high acidity of lemon and relatively high sugar content. If you decide to share this with your youngest eaters, consider serving a small portion—a little of this sweet treat goes a long way with wee ones.

Leave a Reply