Homemade Lemon Pudding

You’ll never need to buy a box of lemon pudding again with this easy, from-scratch Homemade Lemon Pudding recipe. It infuses the bright, citrusy flavor of lemons with a sweet, silky-smooth pudding! Whether it’s for a special occasion or just a treat for yourself, this is the perfect dessert for lemon lovers!

An image of two glass cups of lemon pudding with whipped cream on top.

This homemade lemon pudding recipe is so easy to make and it uses real ingredients. A box mix is basically just sugar and cornstarch with a little added flavoring, color, and preservatives anyway, so why not use the real stuff?

My recipe doesn’t use any artificial flavors like lemon extract. It’s made with real, fresh lemons, and the use of both lemon zest and lemon juice gives this easy lemon pudding recipe a depth of flavor that’s both refreshing and satisfying, with the perfect balance of sweet and tangy that is irresistible.

We enjoy this all year round. It’s one of the most delicious desserts that is perfect for lemon lovers during the summer months either on its own in cups or bowls with some whipped cream on top or served over a slice of white cake. But it’s just as delicious in the winter when you need a taste of sunshine. Try it over a slice of gingerbread cake. So good.

For more amazing recipes that showcase lemons, check out my roundup of 15+ Best Lemon Desserts, featuring my Luscious Lemon Layer Cake, Glazed Lemon Cookies, Easy Lemon Bars, Easy Homemade Lemon Curd, Bakery Style Lemon Poppy Seed Muffins, and more!

One of my favorite desserts when I was growing up was a slice of white cake with a big scoop of warm lemon pudding and cold whipped cream on top. We often had it at grandpa & grandma’s house in Idaho since it was one of my grandpa’s favorite desserts.

The combination of flavors, textures, and temperatures is absolutely fantastic. Think strawberry shortcake, but a lemon version.

My family always used a box of cook-and-serve lemon jello (not instant) and honestly that was fine for me for years. But I cannot find it anywhere where I live now in California! And with our lemon tree in the yard producing hundreds of lemons every season I decided to just make my own from scratch version and I’m never going back!

Why We Love This Recipe

It uses real lemons, ensuring a bright and authentic lemon flavor that can’t be matched by store-bought mixes.
This is the best lemon pudding for versatility – it can be enjoyed warm, straight from the stove, or chilled for a refreshing treat on a hot day. Serve it with homemade whipped cream or fresh berries, or use it as a topping for cakes and scones.
With just a few steps and simple ingredients, this homemade lemon pudding beats instant lemon pudding every time.

A slice of white cake with homemade lemon pudding and whipped cream on top.

Two glass jars of lemon pudding with whipped cream.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Granulated Sugar – Sweetens the pudding and balances the tartness of the lemons.
Cornstarch – Thickens the pudding to the perfect consistency.
Salt – Enhances the flavors and balances the sweetness.
Large Egg Yolks – Adds richness and helps to thicken the pudding. Save your leftover egg whites to make a pavlova, add to omelets or a frittata, or for macarons.
Lemon Zest – Provides intense lemon flavor and aroma. Meyer Lemons can be used instead of regular lemons for a sweeter, more floral flavor.
Lemon Juice –Fresh lemon juice is best for the brightest flavor.
Water – You can absolutely use milk instead of cream for a slightly different taste. I just personally like the more tart, intense version made with water best.
Salted Butter – Adds a smooth, rich finish to the pudding. Unsalted butter with a pinch of salt can be used if preferred.
Homemade Whipped Cream – Whipping cream is an optional serving suggestion, but I wouldn’t skip it because it is so good with the bright, tart lemon.

Ingredients for making homemade lemon pudding.

How to Make Lemon Homemade Pudding

Combine dry ingredients. In a medium saucepan, combine sugar, corn starch, and salt, using a whisk for easier mixing. This step ensures that the cornstarch is evenly distributed and will thicken the pudding properly.
Mix in lemon and eggs. Whisk lemon juice, lemon zest, and egg yolks into the dry mixture until combined.

Cornstarch and granulated sugar in a medium saucepan next to egg yolks and lemons.

Adding egg yolks and lemon zest to granulated sugar and cornstarch in a medium saucepan.

Add water and cook. Gradually whisk in the water to create a smooth mixture. Cook over medium heat, stirring frequently, for 5-7 minutes until the pudding thickens and starts to bubble.
Add butter. Once the pudding has thickened, remove it from the heat and stir in the butter until it’s fully melted and incorporated. This adds a silky texture and rich flavor to the pudding.

A whisk in a saucepan full of lemon pudding ingredients.

Adding butter to hot lemon pudding in a saucepan with a whisk.

Strain and cool. Pour the lemon pudding through a fine mesh strainer into a bowl, using a rubber spatula to press it through and remove any bits of lemon zest. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Allow it to cool to your desired temperature before serving, either warm or chilled in the fridge, with a dollop of whipped cream on top.

An overhead image of a bowl of lemon pudding.

Recipe FAQ’s

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

How long does the pudding last in the fridge?

It can be stored for up to 4 days in the refrigerator. I don’t recommend freezing a batch of this recipe because it breaks and separates when thawed.

Tips for Success

Fresh lemons provide the best flavor. Both the juice and zest should come from fresh lemons for a vibrant and authentic taste.
Stir the pudding constantly while cooking to prevent lumps and ensure even thickening. Use a whisk for best results.
Straining the pudding removes any bits of zest or any bits of cooked egg and creates a smooth, silky texture. Don’t skip this step for the best pudding.
Cook the pudding over medium heat. Too high a heat can cause the eggs to curdle, while too low may not thicken the pudding properly.

What To Serve With Homemade Lemon Pudding

I like to use lemon pudding as a topping for scones, sweet breads, and cakes, with a dollop of homemade whipped cream which adds a light and airy contrast to the rich pudding. For an extra touch, sprinkle some lemon zest on top.

You can also serve the lemon pudding with a scoop of vanilla ice cream for a delightful combination of warm and cold, creamy textures.

Try pairing the lemon pudding with fresh berries such as raspberries, strawberries, or blueberries. The tartness of the berries complements the sweet and tangy pudding beautifully.

For a more decadent dessert, layer the lemon pudding with pieces of lemon cake. This creates a wonderful combination of textures and intensifies the lemon flavor.

A close image of a piece of white cake with lemon topping and whipped cream in front of a large bowl of lemon pudding.

Substitutions and Variations

For a different citrus flavor profile, substitute the lemons with orange or lime juice and zest.
Add a tablespoon of orange or lime zest with the lemon pudding for a citrus blend.
Use regular milk or even coconut milk instead of water.
Pour the lemon pudding into individual serving cups (little mason jars or dessert cups are cute) while still warm, then let it chill in the fridge. Top with whipped cream and a few berries just before serving for an elegant presentation and perfect make-ahead dessert.