Refreshing Lemon Curd Pudding

Refreshing Lemon Curd Pudding


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Lemon curd is a wonderfully blended lemon gelatin like spread that is great to pair with a flakey crust or crackers. However lemon curd can also be paired with many other things outside of just puff pastry, one of those being a pudding mix. Combining pudding and and lemon curd can make for a wonderfully light weight dessert that is contrary to tradition. Try the substitutions listed here to make for a diet friendly lemon curd pudding.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 C. Splenda sugar blend
  • 1/2 tsp. salt
  • 6 Tbs. flour
  • 2 C. fat free half-and-half
  • 4 egg yolks
  • 2 lemons, juiced, grated zest
  • 4 egg whites, stiffly beaten

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Preheat oven to 350 degrees F. Using a bowl, combine the Splenda sugar blend, salt,flour and, stir well until all flour has disappeared Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be mindful to not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.

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