{"slug":"lemon-pudding","collection":"recipes","is_recipe":true,"visibility":"public","title":"Lemon Pudding","description":"A creamy, tangy lemon pudding made with oat milk and fresh lemon juice, chilled in individual serving dishes.","body_md":"\nThis recipe calls for oat milk, but most other \"milk\" can be used.\n\n## Ingredients\n\n-   150g (¾ cup) sugar\n-   30g (¼ cup) cornstarch\n-   600ml (2½ cups) oat milk\n-   3 large egg yolks, lightly beaten\n-   2 tablespoons finely grated lemon zest\n-   0.75g (¼ teaspoon) Diamond Crystal kosher salt\n-   120ml (½ cup) fresh lemon juice\n-   28g (2 tablespoons) unsalted butter, room temperature\n\n## Method\n\n1.  In a medium saucepan, whisk together **cornstarch** and **sugar.**\n2.  Add **milk** and whisk till smooth.\n3.  Add **egg yolks**, **lemon zest**, **salt**, and cook over **medium\n    heat**, stirring frequently, until mixture has thickened enough to\n    **coat the back of a spoon**.\n4.  Remove saucepan from heat and stir in **lemon juice** and\n    **butter**.\n5.  Pour mixture through a **fine mesh strainer**.\n6.  Portion into individual serving dishes.\n7.  Let cool to **room temperature**.\n8.  Chill, loosely covered, for **two hours**.\n9.  Serve chilled.\n\n## Notes\n\n-   **Weights added 2026-09-05.** The original wrote sugar and cornstarch by\n    volume — `180ml` and `60ml` — which look metric but are just cup measures\n    in disguise. Converted at the house rates: granulated sugar 200g/cup,\n    butter 14g/tbsp.\n-   **Cornstarch is converted at 120g/cup (¼ cup → 30g), and that rate is an\n    estimate.** Published figures run from 113g/cup (King Arthur) to 128g/cup\n    (USDA); 120 splits them. The set is forgiving at this scale — 30g of starch\n    in 600ml of milk is 5g/100ml, a firm pudding set, and ±2g is not detectable.\n-   **The salt was originally \"pinch of salt, to taste.\"** Pinned here to ¼ tsp\n    Diamond Crystal kosher (0.75g), the usual pinch for a sweet pudding of this\n    volume, so the line carries a real quantity. Sub-gram weights are beyond a\n    home scale — the spoon is the practical measure. Morton or table salt at the\n    same volume is nearly twice the salt.\n-   **Oat milk and lemon juice stay in ml on purpose.** They are liquids, so\n    volume is the correct measure, not a missing conversion.\n","draft":false,"servings":"4","prep_time":"10 minutes","cook_time":"15 minutes","total_time":"2 hours 25 minutes","times":{"prep":{"minutes":10},"cook":{"minutes":15},"total":{"minutes":145}},"created_at":"2021-09-30T19:26:29Z","updated_at":"2026-09-05T20:01:43.504106Z","categories":["Dessert"],"tags":["Lemon","Oat Milk"],"methods":["Stove-Top"],"themes":["Individual Servings","Vegetarian"],"ingredients":[{"section":"","items":["150g (¾ cup) sugar","30g (¼ cup) cornstarch","600ml (2½ cups) oat milk","3 large egg yolks, lightly beaten","2 tablespoons finely grated lemon zest","0.75g (¼ teaspoon) Diamond Crystal kosher salt","120ml (½ cup) fresh lemon juice","28g (2 tablespoons) unsalted butter, room temperature"],"parsed":[{"raw":"150g (¾ cup) sugar","qty":150,"unit":"g","item":"sugar"},{"raw":"30g (¼ cup) cornstarch","qty":30,"unit":"g","item":"cornstarch"},{"raw":"600ml (2½ cups) oat milk","qty":600,"unit":"ml","item":"oat milk"},{"raw":"3 large egg yolks, lightly beaten","qty":3,"item":"large egg yolks","prep":"lightly beaten"},{"raw":"2 tablespoons finely grated lemon zest","qty":2,"unit":"tbsp","item":"finely grated lemon zest"},{"raw":"0.75g (¼ teaspoon) Diamond Crystal kosher salt","qty":0.75,"unit":"g","item":"Diamond Crystal kosher salt"},{"raw":"120ml (½ cup) fresh lemon juice","qty":120,"unit":"ml","item":"fresh lemon juice"},{"raw":"28g (2 tablespoons) unsalted butter, room temperature","qty":28,"unit":"g","item":"unsalted butter","prep":"room temperature"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-09-05T20:02:08.374213Z","checked_by":"claude-code","standard_version":"2026-07-30","findings_count":0,"stale":false,"completeness_gaps":[]},"mine":false}