Lemon Pudding

Lemon Curd

Lemon Curd

By Cat, July 2015 (Photo, right, from Wikimedia Commons)

See also: 1. Puddings & Frozen Desserts Menu; 2. Lemon Curd; 3. Lemon Pudding Cake; 4. Canary Steamed Pudding

If you like lemon cream pie, you’ll like this pudding, which is basically the pie without the crust: sweet-tart and creamy. I like to garnish this with fresh raspberries from my garden, or wild huckleberries.

Lemon Pudding

This is my own original recipe that starts with lemon curd (any of my 3 versions).  I recommend version II (adapted from Home Baking Made Easy, by Virginia Roberts (1)) for this recipe, and include it here.

Ingredients & Equipment:



  1. Lemon curd: Grate rind from 1 lemon; Squeeze 1¼ cup lemon juice and stir in stevia. Set aside.
  2. Mix cornstarch/tapioca starch/flour with cold water and honey or maple syrup in saucepan.  Gradually add boiling water, stirring constantly.
  3. Cook over medium heat until thick and clear.
  4. Beat egg yolks with whisk.  Stir ½ cup of hot mixture into yolks and whisk to combine, then add back to the boiling mixture.
  5. Remove from heat.  Stir in salt, butter, lemon juice and zest until butter dissolves.
  6. Chill until set.
  7. Pudding: Whip cream and fold into lemon curd until well blended.  Serve immediately.


  1. Home Baking Made Easy, by Virginia Roberts. See Beloved Cookbooks for more on this book.

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