You will not believe how easy it is to make gluten-free lemon pudding from scratch. Say goodbye to the boxed pudding mix (don't throw it away - use it to make my Gluten Free Lemon Snack Cake) and make this delicious treat instead. Bursting with lemon flavor this homemade pudding is every lemon lovers dream come true.
This homemade lemon pudding recipe uses simple ingredients you most likely already have in your fridge and pantry. And it doesn't take much time to make. This easy dessert does need to refrigerate for at least 2hrs BUT it is also delicious warm. Enjoy this gluten-free lemon pudding as a delicious treat or serve it at your next dinner party.
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Recipe Ingredient Notes
Dairy: The recipe for gluten-free lemon pudding does call for whole milk. I would not recommend using low-fat or fat-free milk since you will lose the creaminess of the pudding. If you would like to create an extra creamy lemon pudding you may replace 100 grams of whole milk with heavy cream.
Lemons: I am not a fan of bottled lemon juice and recommend using fresh lemons or Meyer lemons. If you can use organic lemons in this recipe. Especially when using the zest. No matter what, make sure to give them a good rinse.
Egg Yolks: The egg yolks give this lemon pudding it richness and creaminess. I have NOT tested this recipe without egg yolks or with egg substitutes. Make sure to save the remaining egg whites to make Gluten Free Meringue Cookies.
Butter: Butter is whisked into the hot pudding which adds richness and creaminess. I use unsalted. If you use salted butter, please omit the added salt in the recipe.
To Serve: I like to serve Lemon Pudding with a generous dollop of whipped cream and some fresh berries. You can also serve it with some freshly baked gluten-free shortbread or ladyfingers.
Equipment Recommendation for Lemon Pudding
To make Gluten Free Pudding you will need the following equipment.
- 4-6 serving glasses. personally, I am a big fan of these: Tasting Glasses
- Zester and a juicer – because we will need fresh lemon juice
- Heavy, non-reactive saucepan such as stainless steel, anodized aluminum, and enamel. I do not recommend using plain aluminum or unlined copper since those materials will react with the acid in the lemons. This will not only cause discoloration but also a metallic taste.
- Whisk and a heatproof rubber spatula
- fine mesh strainer and a bowl to strain the pudding into
How to make Lemon Pudding
Make sure you have all your ingredients weight out and tools ready before you start with this recipe for lemon pudding. Homemade pudding is one of the easiest things to make once you get the hang of it.
Step 1: Place a fine strainer over a clean non-reactive medium bowl and set aside. Prepare your serving glasses.
Step 2: In a small bowl combine the granulated white sugar, light brown sugar, and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the gluten-free lemon pudding a bright lemon flavor without adding lemon extract.
Step 3: In a large saucepan combine the milk, the sugar-lemon zest mixture, corn starch, and vanilla extract. Add the egg yolks and whisk to combine.
Step 4: Turn on your burner to a medium-low and slowly bring your pudding mixture to a simmer. Whisking the hot milk constantly until the mixture starts to thicken up. This can take anywhere between 5-10 minutes. Do not allow it to come to a boil or burn on the bottom of the pan. The lemon pudding is ready when it leaves a path on the back of a spoon.
Step 5: Remove the saucepan from the heat and whisk in the lemon juice and butter. Whisk until fully combined.
Step 6: Pour the cooked lemon pudding mixture through a fine strainer set over a clean medium heatproof bowl. This will remove any accidentally cooked bits and pieces of cooked eggs.
Step 7: Using a large cookie scooper divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow to chill for at least 2hrs or up to 5 days. Please make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it. The longer the pudding is allowed to sit the firmer it will become.
How to serve homemade Lemon Pudding
While this Gluten Free Lemon Pudding is delicious on its own, I love serving it with a generous dollop of whipped cream and some fresh berries. This pudding can also be used to make a delicious gluten-free trifle using my gluten free lemon loaf.
To make sweetened whipped cream, add cold heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until stiff peaks form.
FAQ about Gluten Free Lemon Pudding
Can I make this recipe dairy free?
Please substitute the milk with oat milk or cashew milk. Substitute the butter with your favorite non-dairy butter (I do not recommend coconut oil).
Can I turn this into chocolate pudding?
For chocolate pudding, please check out my gluten free dark chocolate pudding recipe.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Easy Lemon Pudding Recipe (Gluten-Free)
You will not believe how easy it is to make gluten-free lemon pudding from scratch. Say goodbye to boxed pudding mixes (don’t throw them away – use them to make my Gluten Free Lemon Snack Cake) and make this delicious treat instead. Bursting with lemon flavor this homemade pudding is every lemon lover’s dream come true.
Ingredients
Gluten Free Lemon Pudding
- 265 grams whole milk
- 75 grams granulated white sugar
- 75 grams light brown sugar
- 30 grams cornstarch
- 3 large egg yolks
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 120 grams lemon juice (3-4 lemons)
- Zest of one lemon
- 45 grams unsalted butter
Sweetned Whipped Cream
- 235 ml heavy whipping cream, cold
- 40 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
How to make Lemon Pudding
- Place a fine strainer over a clean non-reactive medium bowl and set aside. Prepare your serving glasses
- In a small bowl combine the granulated white sugar, light brown sugar, and lemon zest from ONE lemon. Using your fingers, rub the zest into the sugar.
- In a large saucepan combine the milk, the sugar-lemon zest mixture, corn starch, salt and vanilla extract. Add the egg yolks and whisk to combine.
- Turn on your burner to a medium-low and slowly bring your pudding mixture to a simmer. Whisking the hot milk constantly until the mixture starts to thicken up. This can take anywhere between 5-10 minutes. Do not allow it to come to a boil or burn on the bottom of the pan. The lemon pudding is ready when it leaves a path on the back of a spoon.
- Remove the saucepan from the heat and whisk in the lemon juice and butter. Whisk until fully combined.
- Pour the cooked lemon pudding mixture through a fine strainer set over a clean medium heatproof bowl.
- Using a large cookie scooper divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow to chill for at least 2hrs or up to 5 days.
- When ready to serve, garnish it with a generous dollop of whipped cream and fresh berries.
How to make whipped cream
- To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk attachment.
- Whisk at a medium speed until stiff peaks form.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250
Calories are a guestimate.
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