This lemon pudding recipe is a perfect blend of sweet and tart. If you have a pile of lemons and want to use them up see my lemon dessert recipes page.

I remember when I was five I asked my mom to make me some chocolate pudding. I had no idea box puddings even existed. She had me help her. Yeah the pudding was awesome, but I wasn't too thrilled about babysitting the pot and stirring.

But now I was stuck. My mom didn't believe in buying boxed-pre-packaged anything. I wasn't gonna stir. She wasn't gonna turn into a box buying consumer. So I can count how many times I had pudding while growing up.

Does this sound foreign to you? Well this uses real lemons - like from the produce aisle. Actually almost all of my fruit dessert recipes use the real thing from the actual produce section.

For those of you young people (or others) that have never made a pudding, here are a few things you will need to know:

A real lemon pudding recipe actually uses fresh lemons. Yes really!

A real pudding takes a stove, a spoon, and about 15 minutes of your time.

A real pudding will get a scum on top unless you cover it with Saran. See below for details.

That little side line was for my kids and those that have no idea what goes into the food they eat! Heaven help us.

There are a few tips and questions listed to help you over the "do-I-really-want-to-do-this-'tude." Because yes, you do. Real people cook rather than buying boxes filled with scary ingredients. And you will LOVE a real lemon pudding! See the section below for little tips and ideas.

Thanks for stopping by -

Lisa

Website Owner and Developer of Italian Dessert Recipes

Nope, no way! It's all about the lemons. Not about you and how you wanna skip buying real produce.

The lemon pudding recipe food network has posted to use 2 tablespoons of zest. I never use zest - because you will have to strain it before pouring it in the serving cups. I have too many kids, too many places to be, somebody always wanting a meal before they gotta be somewhere that I can't seem to justify the few moments it would take to strain. Nuts, I know. But I find enough flavor without the zest.

Real pudding makes a film on the top once it firms. This used to gross me out as a kid. Some people just stir it in when they eat it. But to avoid it - place Saran on top of your cooked pudding after you have poured it in the serving dishes. Make sure there is no air between the pudding and the Saran. Cover it touching the surface. Or anywhere the air hits - you will get a film.

Some people feel it's an added extra couple hundred calories with not that much added flavor. But heck - it's dessert. If I'm making a real lemon pudding recipe - then I want it enchanced. I think the butter is a nice touch. But too, I use whole milk! *Gasp* Real dairy ingredients - with the fat content. You choose - you're the cook!

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