Luscious Lemon Pudding

lemon pudding recipe
Lemon pudding photo by gerenme

This recipe was originally published in 2008.

Pucker up! Lemons are a nutritional powerhouse with antioxidant and antibiotic properties. Beth Van De Boom, director of holistic health at Pathways Medical and Holistic Health Center, shares this favorite recipe.

*TIP: This recipe calls for the juice of about six lemons. Add or subtract lemon juice to suit your taste.

TIP: For variation, substitute key lime juice and zest for the lemons.


  • ¾  cup maple syrup, preferably organic grade B
  • ⅔  cup tapioca starch
  • 2  cups water
  • 3  large egg yolks, slightly beaten
  • 1  cup freshly squeezed lemon juice, preferably organic*
  • Zest of 1 lemon


1Combine maple syrup and tapioca starch in a heavy, non-aluminum saucepan over medium heat. Bring to a slight boil.

2Add water, stirring briskly and constantly with a whisk to prevent lumping until mixture has thickened and is smooth. Turn heat to low.

3Temper the egg yolks by slowly adding about ¼ cup of the hot mixture by the spoonful to the yolks while beating with a whisk so the yolks don’t scramble.

4Add the tempered egg yolks to the saucepan, stirring into the pudding mixture. Turn off heat.

5Add lemon juice and zest and briskly mix.

6Remove from heat. Pudding will thicken as it cools. Serve hot or cold.

Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.