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A creamy, tart, lemon pudding made with greek yogurt.
Ahh lemons… You’ll notice I post a lot about lemons and other various citrus fruits. I love them so much I should ask to have my ashes spread on the Amalfi Coast lemon groves. I’m not sure if I’ll be cremated, but if not just throw a body part there, like my severed head.
Anywaaays. Pudding, yes, that’s what we where talking about. Sometimes when you go to the store you have all these good intentions of buying plain yogurt and eating it for breakfast and to replace dessert. Then you realize, it’s all going to expire and you still haven’t lived out your healthy dreams. So, what to do with all that yogurt? Why not make some desserts!
For this pudding I subbed out half the milk for plain greek yogurt—you could also use plain regular yogurt. That would give you a more mild flavor, less greek yogurt tang.
You could flavor this with any other citrus fruit, if using orange you may want a little lemon to help the flavor. This pudding would make a great tart, cake, eclair, or donut filling. Or just eat with some berries and whipped cream!
Lemon Yogurt Pudding
Ingredients
- 1 cup milk
- 1 cup plain greek yogurt
- ½ cup sugar
- 2 egg yolks beaten
- 3 tbsp cornstarch
- 1 ½ tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp lemon extract
- 2 tbsp butter
Instructions
- In a medium saucepan, mix together sugar and cornstarch.
- Add in milk, yogurt, lemon juice, zest, extract and yolks.
- Whisk till combined.
- Turn heat on to medium. Cook till mixture starts to bubble and thicken.
- Lower heat to simmer and let cook for 2 minutes.
- Take off heat and stir in butter.
- Let cool, cover with plastic wrap (pushing down to touch surface of pudding), place in fridge to set. Should be ready in 3 hours.
