Meyer Lemon Pudding To-Go – a delicious recipe with sugar, cornstarch, salt, Lemon zest, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix sugar, cornstarch, salt and lemon zest in the top of a double boiler or a metal bowl you can set over boiling water. While mixing, slowly add milk and place over (not touching) boiling water. Stir constantly until mixture begins to thicken. About 10 minutes. Cover and cook 10 more minutes.
2
Whisk together Meyer lemon juice and eggs. Stir about 1 cup of hot milk into eggs and add to milk over hot water. Stir constantly and cook for 2 minutes. Don't overcook. Remove from heat, stir gently until slightly cooled, and add vanilla.
3
Continue stirring over an ice bath and pour into individual to-go containers and refrigerate until cold and somewhat firm. If desired, garnish with long thin Meyer Lemon zest.
409
kcal
Calories
12
g
Fat
59
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup sugar, 6 tablespoons cornstarch, 1/4 teaspoon salt, 1 1/2 teaspoons Meyer Lemon zest, and more.
Yes, Meyer Lemon Pudding To-Go falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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