Homemade Lemon pudding is the perfect dessert when you are in a hurry. Made with just three ingredients in a blender (no cooking necessary), you'll have a refreshing dessert in no time.
I think this is one of the first desserts that most Brazilians learn how to make, and no wonder why - It's super easy, delicious, and virtually impossible to mess up.
Some people call this recipe "magic lemon pudding" because when you combine lemon juice and sweetened condensed milk, it thickens a lot right away, just like magic.
It's so interesting to see the effect that acidity has on milk! This recipe is made without cornstarch or eggs. The lemon juice and the blender will take care of the consistency.
This homemade lemon pudding asks for simple ingredients that you probably already have in your pantry and fridge.
- Sweetened Condensed Milk - This is not evaporated milk. Sweetened condensed milk is a lot thicker and sweetened.
- Heavy Cream - Don't try to use half and half because the pudding will turn out runny. But you can use table cream if it's available where you live.
- Lemon Juice - Fresh lemon juice is preferred.
How to make homemade lemon pudding
Making lemon pudding from scratch couldn't be easier than this. Thanks to the acidity of the lemons, the cream gets the perfect pudding consistency without needing any cornstarch, eggs, or gelatin.
What to do with lemon pudding?
Besides being amazing by itself, you can also use it in other desserts, like:
- Cake filling/frosting
- Pie filling
- Layerd desserts
It's so good that your imagination is the limit!
This lemon pudding dessert needs two things to work - acidity and refrigeration.
If you use too little lemon juice or a mixture of lemon juice and water, it won't reach the pH to thicken the pudding. Also, the heat of the working blender makes it runnier. So make sure to refrigerate it for at least two hours to set.
It depends on the result you're looking for. If you want it very smooth, you could use a whisk. But if you want it aerated, you'll need a blender to incorporate more air in it.
No, lemon curd and lemon pudding are two different things.
Lemon curd has a base of egg yolks and butter, whereas this lemon pudding uses sweetened condensed milk and heavy cream.
This recipe is different than the regular pudding recipe. It gets its consistency because the acidity from the lemon juice reacts with the proteins from the milk, curdling and thickening the pudding, just like we see in yogurts and buttermilk.
You can understand the scientific part of this process by reading this article that explains how lemon thickens condensed milk.
If you have tons of lemons and you're looking for ways to use them, my Strawberry Pink Lemonade is a great recipe for you! The Brazilian lemonade is also amazing! You can just sub the limes for lemons.😉
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Homemade Lemon Pudding
- 14 fl oz sweetened condensed milk (395g)
- 6.5 fl oz heavy cream (200ml)
- 4 fl oz lemon juice (120ml)
- lemon zest (optional, for decoration)
- Add sweetened condensed milk, heavy cream, and lemon juice into the blender. Blend them for about 2 minutes, stopping to scrape the sides of the cup.
- Distribute mixture evenly among cups and refrigerate for at least 2 hours. Decorate it to your liking.
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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