Frozen Lemon Pudding
A refreshing frozen lemon pudding with tangy lemon flavor and smooth texture, perfect for hot days or as a light dessert for lemon lovers.
Ingredients
Instructions
- Chill the evaporated milk in an ice tray or bowl in an ice bath until ice cold.
- Mix egg yolks, 6 tablespoons of sugar, grated lemon rind, and lemon juice in a large bowl.
- Beat the egg whites until soft peaks form.
- Gradually add 4 tablespoons of sugar to the egg whites and continue beating until stiff peaks form.
- Fold the beaten egg whites into the lemon mixture gently.
- Combine the chilled evaporated milk with the lemon and egg mixture.
- Pour the mixture into a freezer-safe dish and freeze until firm, about 4 hours, stirring occasionally.
Tips & Substitutions
For a creamier texture, ensure the evaporated milk is very cold before mixing. If you don't have evaporated milk, you can substitute with heavy cream or a dairy-free alternative. To enhance the lemon flavor, consider adding a splash of limoncello or lemon extract. Be careful not to overbeat the egg whites; they should be just stiff enough to fold into the mixture gently.
Serving Suggestions
Serve the frozen lemon pudding in chilled bowls, garnished with fresh berries or a dollop of whipped cream for added sweetness. It pairs beautifully with a slice of cake, such as Frosty Strawberry Cream Pie, for a refreshing dessert spread. Consider serving it alongside a light salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the freezer for up to a week. To enjoy, let the frozen lemon pudding sit at room temperature for about 10-15 minutes to soften slightly before scooping. Avoid refreezing once it has been thawed, as this can affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Lemon Pudding contains roughly 297 calories, with 14g protein, 35g carbohydrates, and 12g fat. It is an excellent source of vitamin C (29% of the Daily Value) and protein (28% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks and whites?
Using whole eggs is not recommended for this recipe as it alters the texture. The separation of yolks and whites helps create a light and airy pudding. If you're looking for a quicker method, you could try a no-churn lemon ice cream instead.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the evaporated milk with a non-dairy alternative, such as coconut cream or almond milk. Make sure to use a dairy-free sugar substitute if needed, and keep the rest of the ingredients the same for a delicious result.
What should I do if the pudding is too hard after freezing?
If the pudding is too hard after freezing, let it sit out at room temperature for about 10 minutes to soften. You can also stir it more frequently while freezing to create a smoother texture. A quick blitz in the food processor can help restore creaminess too.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).