Best 6 Fluffy Lemon Pudding Dessert Recipes

LEMON PUDDING DESSERT

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

FLUFFY LEMON PUDDING DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.

MY FAVORITE LEMON PUDDING

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.

OLD-FASHIONED LEMON PUDDING

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.

IRISH FLUFFY LEMON PUDDING

Steps:

• Cream the butter.
• Add sugar and beat well.
• Grate the rind of the lemons and squeeze out the juice, strain, set aside.
• Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
• Add the milk.
• Whisk the egg whites stiff and fold gently into the batter.
• Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
• Dredge with Icing sugar (optional).
• Serve with whipped cream (optional).

LEMON PUDDING DESSERT

Steps:

• Cruch crackers and mix with oleo.
• Press in a large cake pan.
• Bake 350 for 5 minutes.
• Mix cream cheese, powered sugar and 2/3 cup cool whip.
• Spread over graham cracker crust.
• Prepare pudding using 3 cups milk.
• Place over cream cheese mixture.
• Put rest of cool whip over pudding garnish with nuts.
• Chill.