Old-Fashioned Creamy Lemon Pudding Recipe

This recipe started when Sandra Krist first made a creamy lemon pie, then ditched the crust, because the filling mixture was a lot less trouble as a pudding. Made with buttermilk, it has a slight tang, similar to lemon curd.

2 large eggs

1 cup sugar

3 tablespoons cornstarch

2 tablespoons all-purpose flour

2 cups buttermilk

1/2 teaspoon grated lemon peel

1/3 cup lemon juice

1/4 cup (1/8 lb.) butter

Lightly sweetened whipped cream (optional)

Step 1

In a bowl, whisk eggs to blend.

Step 2

In a 2- to 3-quart pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer.

Step 3

Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil.

Step 4

Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories285

% Daily Value *
Total Fat 10g13%

Saturated Fat 5.9g30%
Cholesterol 96mg32%
Sodium 192mg9%
Total Carbohydrate 44g16%

Dietary Fiber 0.1g1%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Old-Fashioned Creamy Lemon Pudding