This is the Lemon Pudding Recipe That Will Make Your Mouth Water!

Serving: This lemon pudding is perfect on its own or paired with fresh berries, whipped cream, or even a sprinkle of toasted coconut.

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The pudding will continue to set and may thicken further as it chills.

Variations:

For a Lighter Version: Replace half of the milk with low-fat milk or use a plant-based milk such as almond or coconut milk for a dairy-free option.

For a Fluffier Texture: After the pudding has set, you can fold in some whipped cream to create a lighter, mousse-like consistency.

Add a Twist: Try adding a bit of lime juice or orange zest for a citrusy variation.

FAQ:

Can I make this pudding without eggs?
Yes, you can make an eggless version by substituting the eggs with a combination of cornstarch and additional lemon juice for flavor. However, the texture might be slightly different.

Can I freeze the lemon pudding?
It’s not recommended to freeze lemon pudding, as the texture may change when thawed. It’s best enjoyed freshly made and refrigerated.

Can I use bottled lemon juice?
While fresh lemon juice is ideal for flavor, bottled lemon juice can be used as a substitute if fresh lemons are unavailable.

This lemon pudding is a refreshing and zesty dessert that’s sure to satisfy your sweet tooth. With its smooth, creamy texture and vibrant citrus flavor, it’s the perfect treat for any time of year!