Meyer Lemon Pudding – The Perfect Sweet & Tangy Treat
There’s something magical about Meyer lemons. They’re not as tart as regular lemons, with a subtle sweetness that makes them perfect for desserts. This Meyer Lemon Pudding is luxuriously creamy, delightfully tangy, and incredibly easy to make. If you love bright citrus flavors and silky smooth textures, this pudding is about to become your new obsession! Plus, it’s quick, fuss-free, and requires minimal ingredients—perfect for when you need a refreshing dessert that impresses with minimal effort.
Whether you’re hosting a dinner party or simply craving a spoonful of sunshine, this pudding delivers. The balance of sweet and tart is divine, and the silky texture? Absolutely dreamy. Let’s dive into this citrusy delight!
Key Ingredients for Meyer Lemon Pudding
- Meyer Lemons – The star of the show! Their naturally sweet and floral flavor gives this pudding a unique depth.
- Whole Milk – Adds creaminess and richness.
- Egg Yolks – Help thicken the pudding and give it a smooth, custardy texture.
- Cornstarch – Ensures the pudding thickens perfectly.
- Butter & Vanilla – Enhance the flavor and create a silky finish.
How to Make Meyer Lemon Pudding
Making this pudding is a breeze! You’ll start by whisking together the dry ingredients, then slowly incorporate the milk and egg yolks to create a smooth mixture. Everything is cooked over medium heat until it thickens into a velvety pudding. The final touch? Stirring in the freshly squeezed Meyer lemon juice and zest, along with butter and vanilla, for that signature creamy texture and bold citrusy punch.
Variations, Pairings & Serving Suggestions
- Add a Crunch – Serve with crushed shortbread cookies or graham crackers.
- Make it Fancy – Garnish with whipped cream and a sprinkle of lemon zest.
- Pair with Blueberry Compote – The tartness of blueberries balances the pudding beautifully.
Common Mistakes to Avoid
✖ Skipping the Constant Stir – This pudding needs your love and attention! Keep stirring to avoid lumps.
✖ Overcooking – Once it thickens, remove from heat! Overcooking can cause curdling.
✖ Using Bottled Lemon Juice – Fresh Meyer lemons make all the difference.
Tips & Tricks for the Best Meyer Lemon Pudding
✔ For extra silkiness, strain the pudding before chilling.
✔ Chill for at least 2 hours for the best flavor.
✔ Serve in pretty ramekins or small glasses for a gorgeous presentation.
Meyer Lemon Pudding – The Perfect Sweet & Tangy Treat
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1/2 cup Meyer lemon juice freshly squeezed
- 1 tablespoon Meyer lemon zest
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and whisk in Meyer lemon juice, zest, butter, and vanilla.
- Pour into serving dishes and refrigerate for at least 2 hours before serving.
🛒 Recommended Kitchen Must-Haves
- Fine Mesh Strainer – For extra smooth pudding.
- Zester – To get all that fragrant lemon zest.
- Small Ramekins – Perfect for serving.
Meyer Lemon Pudding FAQ
Can I use regular lemons instead of Meyer lemons?
Yes, but the pudding will be more tart. You may need to add a little extra sugar.
How long does Meyer Lemon Pudding last?
It stays fresh for up to 3 days in the fridge – just cover it tightly with plastic wrap.
🍮 If you loved the light and bright pudding, then you will also enjoy the rich and warm of our Old Fashioned butterscotch pudding.
