Lemon Pudding Recipe 3 Ingredients

I’m so excited to be sharing a recipe from my dear friend Mary’s newest cookbook today! This is Mary’s third cookbook (hello, wonder woman!) and it’s all DESSERTS! Her latest cookbook is titled The Weeknight Dessert Cookbook: 80 Irresistible Recipes with Only 5 to 15 Minutes of Prep and it’s packed with amazing recipes. How long it takes: 15 minutes with an additional 3 hours to chill Equipment you’ll need: saucepan Servings: 2 (it’s easy to double the recipe) You might recognize Mary’s name because I’m a huge fan of hers and I’ve reviewed her first two cookbooks as well. I made blueberry crisp with coconut from her second book, The Weekday Lunches and Breakfasts Cookbook, and chocolate chip blondies from The Weeknight Dinner Cookbook, her first book. I’ve made those blondies more times than I can count, and typically I make a double batch. They’re ridiculously easy to make and everyone absolutely loves them. This book covers a lot of territory, so you’ll find something for any occasion: one pan cakes, no bake treats, cookies, bars, fruit desserts, and pudding. And Mary hasn’t let me down yet! She’s three for three with delicious desserts (and of course you can find countless more recipes on her website, Barefeet in the Kitchen).

What You’ll Need

Heavy Cream: Look for heavy cream with 36% milkfat. It may be called heavy whipping cream. Half & half won’t do the trick here. Sugar: Regular white granulated sugar sweetens the pudding. Lemon: You’ll be using the both the zest and the juice from one lemon. Be sure to zest the lemon before you juice it. It’s much easier!

How To Make This Lemon Pudding

First things first! Wash the lemon well. Use a fine grater or microplane zester to remove some of the zest. You’ll need about a half teaspoon which doesn’t sound like much but it will add plenty of flavor. The texture is very smooth and creamy, with a rich feel in your mouth. It’s different from lemon curd which doesn’t contain any cream. Since it’s eggless, you don’t have to worry about accidentally scrambling your eggs or ending up with clumps that have to be strained out. I’m not a scientist but “something” basically happens with the cream and lemon so that the pudding thickens up to a beautifully smooth, thick consistency. It’s not the kind of pudding that will stick to your spoon if you turn it upside-down but it’s perfectly thick and satisfying. Next, juice the lemon, making sure to remove any seeds that slip in. There should be more than enough juice in one lemon for this recipe unless you have an exceptionally small lemon. The recipe calls for three tablespoons. Set both the zest and the juice aside for now. Next, choose a medium sized saucepan. Add the sugar and cream to the pan and whisk together until well-blended. Over high heat, bring this mixture to a boil, stirring pretty frequently. Once it comes to a boil, let it boil for 2 minutes. You’ll want to stir it constantly while it’s boiling. After the sugar/cream mixture has boiled two minutes, turn the heat down to medium. Add the lemon zest and juice, and continue stirring and cooking the mixture until it begins to thicken slightly, about two more minutes. It will still look pretty thin but that’s okay. Pour the pudding into two serving dishes. This is a pretty generous portion of pudding. If you prefer, divide it into three or four dishes to make more servings. Refrigerate the pudding for two to three hours. It will thicken more as it chills. Serve the lemon pudding plain or with a dollop of whipped cream. Sprinkle it with additional lemon zest or add a lemon twist. We love to eat it with graham cracker or vanilla wafer dippers.

Make It Your Own

Looking for a cooked lemon pudding? Try lemon cake filling, which can be eaten on its own as a delicious lemony dessert, or used as a cake filling. Garnish the pudding. Learn how to make a lemon twist (as pictured). It’s an easy garnish that works great for cocktails, too.