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Old-Fashioned Creamy Lemon Pudding

Christina Schmidhofer
Total time 25 mins
Yield Makes 3 cups; 4 to 6 servings
This recipe started when Sandra Krist first made a creamy lemon pie, then ditched the crust, because the filling mixture was a lot less trouble as a pudding. Made with buttermilk, it has a slight tang, similar to lemon curd. 


  • 2 large eggs
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 2 cups buttermilk
  • 1/2 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup (1/8 lb.) butter
  • Lightly sweetened whipped cream (optional)

Nutrition Information

  • calories 285
  • caloriesfromfat 32 %
  • protein 5.2 g
  • fat 10 g
  • satfat 5.9 g
  • carbohydrate 44 g
  • fiber 0.1 g
  • sodium 192 mg
  • cholesterol 96 mg

How to Make It

  1. In a bowl, whisk eggs to blend.

  2. In a 2- to 3-quart pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer.

  3. Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil.

  4. Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.