I could eat this every.single.day.
In fact, I have eaten it every.single.day for the past three days. This recipe for lemon pudding with blueberries is so insane.
It’s raining, people’s allergies are freaking out, my winter coat is making me hot, and the birds are waking us up on Saturday mornings…
Spring is in the air! Which means Easter is in the air! In fact, it’s right around the corner and what do we do on Easter?
Eat lemon desserts.
With blueberries in this case…well blueberries and crushed butter cookies!! As I was saying, I could literally eat this dessert everyday. I made four parfaits and three of them are gone and they’re all in my belly. Don’t worry, baby girl and I shared with baby daddy.
I really enjoy pudding as a dessert. It’s creamy and sweet and can be flavored any way you want it. In this case, I used lemon because as I said, Spring is in the air! I’ve made pudding a few times before and it generally turns out for me. I am excited to share that this is the BEST pudding I’ve ever made and was the best experience I’ve ever had making it.
Pudding can be intimidating to make. In fact, it seems very overwhelming when you read a pudding recipe – many of the ingredients are divided, there are different bowls involved, you have to temper the eggs, etc. etc. Don’t fret though! YouTube is an amazing resource for cooking. I watch cooking videos all the time. For pudding recipes, I watched this video by Joy of Baking. It’s incredibly helpful and shows you step-by-step what to do and what not to do.
Watch it and you will be making pudding in your sleep.
Now that we have more pudding recipe confidence, let’s talk about the flavors in this recipe. First, lemon pudding. It’s fresh, tart, and sweet. It’s absolutely delicious and will fulfill any sweet craving that creeps up on you. Second, the blueberries pair well with lemon flavors so they are the perfect fruit to mix with the lemon pudding. Raspberries would be another great fruit to use if you’re not a blueberry fan. The blueberries are gently cooked down to make a thick sauce and slightly sweetened with a little sugar and for additional lemon flavor, a hint of lemon zest is added. Dyyyying.
Now…to my favorite part of the dessert. BUTTER cookies. Remember those? Vin bought some over the weekend and once I saw them I knew they would go well pudding. They add a nice crunch and buttery flavor without being overly sweet. Trust me, there’s enough sugar going on already. They also soften as the pudding sits in the refrigerator, sort of like how an oreo softens in milk.
So glad I have one more left…
What are you making for Easter dessert?
- 3½ cups whole milk, divided
- 1 cup + 1 tablespoon granulated sugar, divided
- ¼ teaspoon salt
- ¼ cup cornstarch
- 3 egg yolks
- ⅓ cup fresh lemon juice
- 2 teaspoons lemon zest, divided
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract (I used vanilla bean paste)
- 1 6 ounce container blueberries
- 15 butter cookies, crushed
- First, measure out all of your ingredients; set aside.
- Pour 3 cups of whole milk and ¼ cup granulated sugar into a small sauce pan and place over medium heat. Whisk a few times so sugar absorbs into the milk. Heat milk just until it starts to foam and boil.
- While the milk is heating, add ¾ cup sugar, ¼ teaspoon salt, ¼ cup cornstarch, 3 egg yolks, and ½ cup whole milk to a large heat proof bowl. Whisk well to combine all the ingredients.
- Once the milk has heated through, slowly pour a little of the hot milk into the egg mixture while whisking. This is called tempering. Continue to slowly pour the hot milk into the egg mixture until it's completely whisked together. If you were to pour it in all at once, the eggs would cook. Yuck.
- Next, pour the pudding mixture into a medium sized sauce pan and place over medium-low heat. Using a whisk or heat proof rubber spatula, stir the mixture until it thickens. This can take up to 8 minutes or so, so be patient! You may or may not want to up your heat to medium, just make the pudding doesn't burn. Whisking/mixing continuously will help prevent the pudding from burning.
- Once mixture has thickened, pour it into another heat proof bowl. If there are a few lumps in it, strain it through a fine mesh strainer into the bowl.
- Next, add butter, vanilla, lime juice, and 1½ teaspoons of the lemon zest. Stir and let cool.
- While the pudding cools, prepare the blueberries by adding them to a small sauce pan with 1 tablespoon of sugar. Place over medium-low heat and cook for a few minutes until they start to bubble and sauce forms. Remove from heat and add ½ teaspoon lemon zest, stir, and let cool.
- To assemble pudding cups, add crushed butter cookies to the bottom of the cups, top with pudding and then finally with the blueberry sauce. Cover with plastic wrap and place in refrigerator for at least 2 hours or overnight before serving.