My Lemon Pudding is the ideal recipe for the winter season! It has a tart flavor and silky texture and is easy to prepare with no complex processes. Served warm or chilled, this pudding is pure lemon pleasure!
I hope you all had a wonderful Christmas!! I had a very Merry Christmas and I am definitely looking forward to the NYE celebration. Can you believe we only have one more day left in 2017?!
What are your plans for NYE? If you are having a vision party, house party, or a low-key celebration at home, this Lemon Pudding recipe is the perfect dessert for you!
Lemon and Cream are a Winning Combo!
I was so excited to know that Nilla Wafers has a delicious lemon-flavored cookie! This had my creative juices flowing, and I simply couldn’t wait to create a recipe with the cookies!
My recipe is full of lemony flavors and will look picturesque and pretty in mini dessert cups! I am already thinking of what else I can add to this recipe to make it better! Hmmm…Maybe a whole new twist? I am so excited about this one!
This Lemon Pudding dessert presents an elegant, easy, and creamy consistency that is downright wonderful. It’s ideal for Easter dinner, Mother’s Day brunch, and everything in between.
Let me know your opinion and what you think I can add to make this recipe even more delicious!
Creamy Cheesy Texture
Why Am I in Love With This Lemon Pudding Recipe?
This lemon pudding is incredibly simple to make, and no one will ever discover that it took you only a few minutes to prepare it!
The thick cream, which is reduced slightly and blended with sour lemon juice, makes it absolutely magical. The two are combined to create a luxurious creamy texture.
And the best part is that there’s no need to bake the Lemon Pudding. Keep your oven off, and simply place it in the refrigerator to cool before serving.
Rarely do I indulge in more than a few pieces of dessert — maintaining your weight may be impossible when you work as a chef — but this Lemon Pudding recipe is an exception! It is delicate, fluffy, and completely guilt-free.
You can also use this recipe as a lemon pie filling because it requires no further baking.
Lemon Pudding’s History
The recipe is inspired by a medieval drink known as a Posset, which was famous from the Medieval Era till the early nineteenth century. The drink was basically thickened hot milk or cream with acidic wine or cider.
According to British Food History, it was thought to be therapeutic for healing a common cold.
Just Whip it up!
How to Serve Your Lemon Pudding
In this recipe, the pudding is spooned into individual serving bowls. If you’re serving a smaller group, go through your cupboard for nice stemmed glasses to make it look fancier!
One larger serving bowl will suffice if you’re bringing it to a party. Each visitor can scoop out their own portion, then top it with whipped cream, or fruit, or eat it plain.
Lemon pudding cakes can be enjoyed hot, cold, or at room temperature. For the finest flavor, chilled lemon pudding must be exposed to room temperature for an hour or two before serving.
Serve with tart fruits like blackberries, blueberries, or strawberries after topping with powdered sugar. A spoonful of whipped cream that has been mildly sweetened can also be added.
Creamy, Dreamy, Zesty, and Appetizing!
Frequently Asked Questions
I wouldn’t necessarily recommend it. Low-fat cream or milk doesn’t have enough fat to react with the acid to make the curd that thickens this dessert.
The sugar in this treat serves a dual purpose. It guarantees a smooth curd and a nice silky texture in the dessert. It’s also meant to counteract the sourness of the lemon. My recommendation is to test it once as written. If you find it overly sweet, reduce the sugar by a tablespoon or so the next time you make it until you hit your own sweet spot.
Definitely! Using the same method, and in the same proportions, using orange or grapefruit would suffice.
If you ask me, the Oreo lemon thins or Nilla wafers get better the longer they sit. I usually prepare this recipe a night ahead.
In order to make a light, soft baked food, in this example a cake, room temperature components are necessary. A lump-free batter will facilitate a smoother mixing of the elements. Consequently, employing cold components might cause the butter to harden.
Yes, you can add fresh strawberries, blueberries, and any other fruit of your choice to bring out more flavor and color.
An Easy and Quick Recipe with Minimal Ingredients
- Oreo Lemon Thins or Lemon Nilla Wafers
- Philadelphia Cream Cheese
- Sweetened Condensed Milk
- Cool whip
- Powder sugar
- Freshly squeezed lemons
Steps to Prepare the Lemon Pudding Recipe
First, allow your cream cheese to soften ahead of time.
Once your cream cheese is nice and soft, beat the cream cheese and the powdered sugar together.
Next, add your condensed milk, cool whip, and lemon juice from your freshly squeezed lemons.
Finally, layer your cookies in the bottom of the pan and add the mixture on top of the cookies.
Continue to repeat the steps with layering until you run out of the mixture.
Allow the dessert to cool in the refrigerator for 1-2 hours before serving. Spoon into this creamy citrus dream, and enjoy!
This is also a quick and easy dessert that will save you time if you make it the night before too.
You Should Try These Recipes:
- No Bake Strawberry Pie
- No Bake Peanut Butter Pie
- No-Bake Cookie Butter Pie
- Banana Pudding
- Double Cookie Banana Pudding
- No Bake Banana Pudding Cheesecake
- Oreo Dirt Pudding
- Easy No-Bake Peanut Butter Pie
- Cheesecake Stuffed Strawberries
- Easy Strawberry Shortcake With Cake Mix
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If you loved this delicious and easy -to-follow recipe, you will definitely love my No Bake Desserts Made Easy cookbook. Now available for purchase by clicking the link below!
I like to share easy and delicious recipes to help families create memories through meals and my No Bake Desserts Made Easy Cookbook (now available for purchase) will help you make delicious desserts without turning on the oven!
Lemon Pudding Recipe
- 1 box Oreo Lemon Thins or Lemon Nilla
- 8 oz Philadelphia Cream Cheese
- 1 can Sweetened Condensed Milk
- 8 oz Cool whip
- ½ cup Powder sugar
- 2-4 Large freshly squeezed lemons
- Allow your cream cheese to soften ahead of time.
- Once your cream cheese isnice and soft, beat the cream cheese and powder sugar together.
- Next add your condensedmilk, cool whip, and lemon juice from your fresh squeezed lemons.
- Layer your cookies in the bottom of the pan and add the mixture on top of the cookies.
- Continue to repeat steps with layers until yourun out of mixture.
- Allow dessert to cool in the refrigerator for 1-2 hours.
- Enjoy serving and eating !