Easy Lemon Pudding Recipes

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EASY LEMON PUDDING PIE



Easy Lemon Pudding Pie image

A delicious triple-layer lemon pudding pie that requires NO baking and is ready in no more than 15 minutes prep time. This is the perfect summer dessert that will absolutely be a hit wherever it goes!

Provided by Alyssa Rivers

Categories     Dessert

Time 3h20m

Number Of Ingredients 8

9-10 Full Honey Graham Crackers (1 and 1/2 cups crumbs)
1/4 cup White Sugar
6 tablespoons Butter
2 packages Instant Lemon Pudding Mix (3.9 ounces)
2 cups Whole Milk
1 container Frozen Whipped Topping (8 ounce, Thawed)
Optional: Strawberries
Optional: 1 Tablespoon Lemon Extract

Steps:

  • In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
  • Soften the butter and combine with the crumb and sugar mixture.
  • Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.

Nutrition Facts : Calories 292 kcal, Carbohydrate 39 g, Protein 3 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 29 mg, Sodium 250 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

EASY LEMON SELF SAUCING PUDDING



Easy Lemon Self Saucing Pudding image

Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).

Provided by ImPat

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup self raising flour
salt (a pinch)
1/2 cup caster sugar
1 teaspoon lemon rind (grated)
2 tablespoons butter (melted and mix in milk and vanilla)
1/2 teaspoon vanilla extract (or essence)
1/2 cup milk (I used hi-low)
1/3 cup sugar (could possibly cut this by half)
1 teaspoon lemon rind (grated)
1 cup water (boiling)
1/2 cup lemon juice (about 2 lemons)

Steps:

  • Preheat oven to 180°C.
  • Grease a 4 to 6 cup casserole dish (deep sides).
  • Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
  • Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
  • Pour into prepared casserole dish.
  • Sauce - Sprinkle the mixture with the sugar and lemon rind.
  • Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
  • Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
  • Serve with cream and or icecream.

Nutrition Facts : Calories 354.1, Fat 7.3, SaturatedFat 4.4, Cholesterol 19.5, Sodium 68.9, Carbohydrate 69.2, Fiber 1, Sugar 42.5, Protein 4.4

OLD-FASHIONED LEMON PUDDING



Old-Fashioned Lemon Pudding image

Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.

Provided by SAGETOAD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 51m

Yield 6

Number Of Ingredients 7

2 cups white sugar
⅔ cup cornstarch
1 teaspoon salt
5 cups water
4 eggs
⅔ cup lemon juice
¼ cup butter

Steps:

  • Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
  • Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g

EASY LEMON CHEESECAKE



Easy Lemon Cheesecake image

A simple cheesecake flavored lemon pie made with lemon pudding and cream cheese.

Provided by Greg

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 20m

Yield 8

Number Of Ingredients 4

1 (9 inch) deep dish pie crust
1 (4.3 ounce) package non-instant lemon pudding mix
1 (8 ounce) package cream cheese, softened
½ cup white sugar

Steps:

  • Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 37.6 g, Cholesterol 30.8 mg, Fat 17.2 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 8.6 g, Sodium 306.4 mg, Sugar 20 g

EASY LEMON PUDDING



Easy Lemon Pudding image

Make and share this Easy Lemon Pudding recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 16m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup sugar
1 1/3 cups water
5 teaspoons cornstarch
1/4 cup lemon juice
1/4 teaspoon lemon extract
1/4 teaspoon salt
3 egg yolks

Steps:

  • On med-hi heat, bring sugar and water to a boil.
  • Mix cornstarch, lemon juice and lemon extract.
  • Stir into boiling mixture.
  • Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
  • Quickly stir this into the hot mix.
  • Spoon into dessert cups.
  • Chill.
  • If you prefer you can put the mix into a baked pie shell, and cover with meringue.

MY FAVORITE LEMON PUDDING



My Favorite Lemon Pudding image

Provided by Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Steps:

  • Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
  • Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
  • Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON DELICIOUS SELF SAUCING PUDDING



Lemon Delicious Self Saucing Pudding image

Our easy lemon delicious pudding is such a classic favourite... a delicately light fluffy lemon sponge over a fresh and creamy lemon sauce... the perfect winter dessert!

Provided by Lucy - Bake Play Smile

Categories     Dessert     winter

Time 40m

Number Of Ingredients 8

220 g (1 cup) caster sugar
125 g butter (room temperature)
grated zest of a lemon
4 eggs (separated, room temperature)
80 g (⅓ cup) lemon juice
75 g (½ cup) plain flour
310 g (1 ¼ cups) full cream milk
icing sugar, cream or ice-cream, to serve

Steps:

  • Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
  • Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
  • Beat in the egg yolks one by one.
  • Beat in the lemon juice, plain flour and full cream milk. Set aside.
  • Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
  • Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
  • Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
  • Dust with icing sugar and serve while warm with cream or ice-cream.
  • Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
  • Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
  • With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
  • Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
  • In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
  • Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
  • Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
  • Dust with icing sugar and serve while warm with cream or ice-cream.

Nutrition Facts : Calories 309 kcal, Carbohydrate 37 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 160 mg, Sugar 29 g, ServingSize 1 serving

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