Best 6 Lemon Cornstarch Pudding Recipes

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Dive into a delectable journey with our Lemon Cornstarch Pudding, a classic dessert that strikes a perfect balance between tangy and sweet. This timeless treat features a velvety smooth texture and a burst of citrusy freshness. Whether you're a seasoned baker or just starting, this recipe is a breeze to follow, guiding you effortlessly to a dessert that will impress your family and friends.

In this article, we present three variations of this beloved pudding: the classic Lemon Cornstarch Pudding, a luscious Blueberry Lemon Cornstarch Pudding, and a delightful Lemon Cornstarch Pudding with Whipped Cream. Each recipe offers a unique twist on the original, ensuring there's something for every palate.

The classic Lemon Cornstarch Pudding embodies simplicity and elegance. With just a few pantry staples, you can create a dessert that is both comforting and refreshing. The tangy lemon flavor shines through, complemented perfectly by the creamy texture.

The Blueberry Lemon Cornstarch Pudding takes this classic dessert up a notch with the addition of fresh blueberries. Bursting with juicy sweetness, these berries add a vibrant pop of color and a delightful burst of flavor in every bite.

For those who adore a touch of decadence, the Lemon Cornstarch Pudding with Whipped Cream is the ultimate indulgence. A dollop of freshly whipped cream crowns this velvety pudding, creating a textural contrast that is simply irresistible. This variation is sure to satisfy even the most discerning sweet tooth.

Whether you prefer the classic, the fruity, or the creamy, our Lemon Cornstarch Pudding recipes offer a delightful treat for every occasion. So, gather your ingredients and embark on a culinary adventure that will leave you craving for more.

Here are our top 6 tried and tested recipes!

MY FAVORITE LEMON PUDDING



My Favorite Lemon Pudding image

Provided by Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Steps:

  • Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
  • Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
  • Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

~ LUSCIOUS LEMON PUDDING ~



~ Luscious Lemon Pudding ~ image

I grew up eating my grams lemon pie, but to be honest I actually like to eat a warm bowl of just the pudding. I'm not a big meringue lover, so this is how I prefer it, with just a dollop of whipped cream. This recipe is enough for a pie though, should you prefer that. To me a bowl of warm lemon pudding is comfort food! Yum! Gram...

Provided by Cassie *

Categories     Other Desserts

Time 10m

Number Of Ingredients 9

1 c sugar
1/4 c corn starch
1/8 tsp salt
4 egg yolk ( large ) lightly beaten - just enough to break
1/3 c fresh squeezed lemon juice
2 c milk
1/2 tsp vanilla or lemon extract - depending if you want more lemon flavor - i use the lemon
3 Tbsp butter
1 tsp lemon zest

Steps:

  • 1. In a medium sauce pan, whisk together the sugar, salt and corn starch.
  • 2. Into the dry mixture, whisk in the milk, egg yolks and juice. Bring to a boil and then simmer until thickened- About 5 minutes. Stir in butter, extract and zest.
  • 3. Pour into a baked pie shell or individual serving dishes as I did. Eat warm with whipped cream or chill. If using for pie, cover pudding with plastic wrap and chill - or add meringue and bake.

OLD-FASHIONED LEMON PUDDING



Old-Fashioned Lemon Pudding image

Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.

Provided by SAGETOAD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 51m

Yield 6

Number Of Ingredients 7

2 cups white sugar
⅔ cup cornstarch
1 teaspoon salt
5 cups water
4 eggs
⅔ cup lemon juice
¼ cup butter

Steps:

  • Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
  • Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g

EASY LEMON PUDDING



Easy Lemon Pudding image

Make and share this Easy Lemon Pudding recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 16m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup sugar
1 1/3 cups water
5 teaspoons cornstarch
1/4 cup lemon juice
1/4 teaspoon lemon extract
1/4 teaspoon salt
3 egg yolks

Steps:

  • On med-hi heat, bring sugar and water to a boil.
  • Mix cornstarch, lemon juice and lemon extract.
  • Stir into boiling mixture.
  • Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
  • Quickly stir this into the hot mix.
  • Spoon into dessert cups.
  • Chill.
  • If you prefer you can put the mix into a baked pie shell, and cover with meringue.

LEMON PUDDING



Lemon Pudding image

This lush dessert tastes like a lemon meringue pie without the crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 8

6 large egg yolks
1 cup plus 2 tablespoons sugar
1/3 cup cornstarch
1 tablespoon finely grated lemon zest, plus more for garnish (optional)
1/4 teaspoon coarse salt
3 1/2 cups milk
1 cup freshly squeezed lemon juice
1 cup heavy cream

Steps:

  • In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
  • Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
  • Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
  • To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

CORNSTARCH PUDDING



Cornstarch Pudding image

This if from the cornstarch box. It takes me back to the good ol' days of seventh grade homemaking class. Very easy and a nice treat.

Provided by Bertha C.

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons cornstarch
1/8 teaspoon salt
1/3 cup sugar
1/2 cup milk
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Place cornstarch, salt, and sugar in mixing bowl, and mix well.
  • Add 1/2 cup milk, and stir until smooth.
  • Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
  • Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
  • Cover, and cook for 15 minutes longer, stirring occasionally.
  • Add vanilla and stir.
  • Pour into individual molds which have been rinsed in cold water.
  • Chill until firm.
  • Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
  • Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
  • Coconut: Add 1/2 cup shredded coconut to scalded milk.

Tips:

  • Use cornstarch for thickening: Cornstarch is a key ingredient in this pudding recipe. It helps to thicken the pudding and give it a smooth, creamy texture.
  • Don't overcook the pudding: The pudding should be cooked until it is thickened but not overcooked. Overcooked pudding will be lumpy and grainy.
  • Let the pudding cool before serving: The pudding will thicken as it cools. Let it cool for at least 30 minutes before serving.
  • Serve the pudding with your favorite toppings: The pudding can be served with a variety of toppings, such as whipped cream, fruit, or nuts.

Conclusion:

Lemon cornstarch pudding is a classic dessert that is easy to make and always a crowd-pleaser. With its smooth, creamy texture and bright lemon flavor, it's a perfect way to end a meal or enjoy as a snack. Be sure to experiment with different toppings to find your favorite way to serve it.

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