Sicilian Lemon Pudding

Sicilian Lemon pudding is a delicate, citrusy dessert free of dairy and gluten. It’s easy to make and can be done ahead of time. Set in individual cups and topped with fresh berries, it’s a perfect dessert for a party.

Four small glass bowls of lemon pudding, each topped with raspberries. Next to these are several lemons. - 5

Photo Credits: Mark Beahm

It’s difficult not to associate the citrusy brightness of lemons with summer sunshine. Over 2,000 hours of sunlight annually in Sicily makes it the second sunniest spot in Europe, allowing the island’s famous lemon groves to thrive. It’s no wonder, then, that Sicily is home to a simple lemon pudding that tastes like zesty sunshine in a cup. This version is my take on gelo di limone, a traditional Sicilian lemon pudding. While a traditional gelo (jelly) is set firm enough to unmold and stand on its own, this version has a silky, spoonable texture with just the right amount of wobble. Made with simple ingredients: lemons, sugar, eggs, and cornstarch, it’s naturally dairy-free, which lets the sharp, floral flavor of fresh lemon shine. Sicilian lemon pudding is perfect for special occasions when you want something refreshing and not too heavy. Something about individually portioned desserts makes them feel extra fancy, even when the recipe is simple. Best of all, it’s a make-ahead dessert, so if you want to serve it at a party, you can prepare it entirely beforehand.

The Difference between Lemon Pudding and Posset
Ingredients for Sicilian Lemon Pudding
How to Make Sicilian Lemon Pudding
Tips and Troubleshooting
How to Make Hollowed-Out Lemon Halves
What to Serve with Sicilian Lemon Pudding
Our Favorite Make-Ahead Pudding Recipes
More Lemon Desserts
Sicilian Lemon Pudding Recipe

The Difference between Lemon Pudding and Posset

At first glance, Sicilian lemon pudding looks strikingly similar to another popular lemon dessert, lemon posset. However, they are quite different in how they are made, and in their flavor and texture.

Lemon posset is a British dessert made with sugar, lemon juice, and heavy cream. The acidity of the lemon juice reacts with the cream to thicken the mixture to a consistency similar to panna cotta or thick custard.

Sicilian lemon pudding, on the other hand, relies on eggs and cornstarch as thickening agents (the Spanish dessert Crema Catalana does this too, giving it the consistency of a light, wobbly pudding. This pudding doesn’t set like a gelatin mold, instead, it’s tender, smooth, and less bouncy. It doesn’t contain heavy cream, making it a dairy-free dessert recipe. The lower fat content gives the lemon free range to tickle your tongue with its acidity and clean flavor.

Ingredients for lemon pudding including whole lemons, sugar, cornstarch, eggs, - 6

Ingredients for Sicilian Lemon Pudding

Sicilian lemon pudding has just six ingredients, giving it a bright, clean flavor. To make it extra special, use Meyer lemons, which are sweeter and more aromatic. Here’s what you’ll need:

Sugar tames lemon’s sour bite, but not too much, leaving a pleasant zing.
Lemons: This pudding uses lemon zest and lemon juice for the strongest lemon flavor. The zest has a more concentrated, floral lemon flavor than the juice. The juice adds the characteristic tartness. You can make this pudding with other citrus fruits like oranges and grapefruits, or even this strawberry version .
Cornstarch: Cornstarch thickens the pudding. For cornstarch to thicken properly, the pudding needs to come to a simmer and cook for about one minute.
Eggs aid in thickening the pudding and add some richness to round out the lemon’s tart flavor.
Vanilla extract adds a sweet, floral flavor that complements the tart lemon flavor. You can also substitute rose water or orange blossom water for a different flavor profile.
Salt , just a pinch, brings out the flavors of the other ingredients.

How to Make Sicilian Lemon Pudding

This lemon pudding only requires about 30 minutes of hands-on time, but it does need to chill for at least 6 hours to set before serving. Here’s how to make Sicilian lemon pudding:

Get ready: Place a fine-mesh sieve over a large bowl and set it next to the stove.
Mix the dry ingredients: In a large mixing bowl, combine 3/4 cup (150g) granulated sugar, 1/8 teaspoon kosher salt, and 1 tablespoon lemon zest (from 3 lemons). Use your fingers to rub the zest into the sugar until the sugar is pale yellow and the zest is evenly distributed throughout. Stir in 5 tablespoons (45g) cornstarch.
Beat in the eggs: Add 3 large eggs and beat on medium-high speed with a hand mixer until the mixture is pale and foamy, 2 to 3 minutes.
Make the pudding: Pour the egg mixture into a large saucepan. Whisk in 1 cup (240ml) lemon juice (from 4 to 5 lemons) and 2 1/2 cups (600ml) water. Set the pan over medium-low heat, stirring constantly, until it reaches a gentle simmer, 12 to 15 minutes. Then, cook for an additional minute.
Strain: Remove the pan from the heat, stir in 1 teaspoon vanilla extract, and pour the pudding through the sieve and into the large bowl.
Portion and chill: Pour the pudding into glasses or small bowls, about 2/3 cup per portion for 6 servings or 1/2 cup per portion for 8 servings. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 6 hours until thickened and thoroughly chilled.
Serve: Top with fresh berries and serve.

Tips and Troubleshooting

This Sicilian lemon pudding recipe keeps things simple. However, a few common issues can occasionally pop up when making pudding, like lumps or curdled eggs. Here are a few tips for the smoothest lemon pudding:

Bring the pudding to a simmer slowly over medium-low heat to prevent the eggs from curdling. If they curdle slightly, a sieve should catch most lumps, so you’ll still end up with a smooth pudding.
The pudding will begin to thicken before it comes to a simmer, but for cornstarch to activate properly, it needs to simmer and cook for about 1 minute. Otherwise, it may loosen or begin to weep later.
You can portion the pudding into glasses or small bowls while it’s warm or leave it in a large bowl to portion it after it sets. Either way, cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.

Three small glass bowls and 4 lemon halves filled with the lemon pudding on a platter. Next to this is a cloth napkin and 3 spoons. - 7

How to Make Hollowed-Out Lemon Halves

For a special occasion, it can be fun to serve the pudding inside hollowed-out lemon halves. To hollow them out, cut the lemons in half lengthwise. Use a grapefruit spoon or regular spoon to scoop out the lemon segments while leaving the skin and pith intact. Pour the pudding into the hollowed-out lemon halves and smooth the top.

What to Serve with Sicilian Lemon Pudding

Garnish the pudding with a handful of fresh berries, a spoonful of macerated berries, or even a drizzle of extra virgin olive oil. You can dress them up with more elaborate toppings, like Quick Berry Compote , Strawberry Compote with rose, mint, and honey , or Sugared Cranberries for the holidays.

Our Favorite Make-Ahead Pudding Recipes

Crema Catalana (Spanish Orange Cinnamon Custard)
Sicilian Strawberry Pudding
Mahalabia (Rose Water Pudding)
Rizogalo (Greek Rice Pudding)
Vegan Chocolate Pudding with Tahini
Dark Chocolate Olive Oil Mousse

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Ingredients1x2x3x

▢ 3/4 cup granulated sugar (150g)
▢ 1/8 teaspoon kosher salt
▢ 1 tablespoon lemon zest (from 3 lemons)
▢ 5 tablespoons cornstarch (45g)
▢ 3 large eggs
▢ 1 cup lemon juice (240ml) (from 4 to 5 lemons)
▢ 2 1/2 cups water (600ml)
▢ 1 teaspoon vanilla extract
▢ Fresh berries, to serve

Instructions

Get ready. Place a fine-mesh sieve over a large bowl and set it next to the stove.
Mix the dry ingredients. In a large mixing bowl, combine the sugar, salt, and lemon zest. Use your fingers to rub the zest into the sugar until the sugar is pale yellow and the zest is evenly distributed throughout. Stir in the cornstarch.
Beat in the eggs. Add the eggs and beat on medium-high speed with a hand mixer until the mixture is pale and foamy, 2 to 3 minutes.
Make the pudding. Pour the egg mixture into a large saucepan. Whisk in the lemon juice and water. Set the pan over medium-low heat, stirring constantly, until it reaches a gentle simmer, 12 to 15 minutes. Then, cook for an additional minute.
Strain the pudding. Remove the pan from the heat, stir in 1 teaspoon vanilla extract, and pour the pudding through the sieve and into the large bowl.
Portion and chill. Pour the pudding into glasses or small bowls, about 2/3 cup per portion for 6 servings or 1/2 cup per portion for 8 servings. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 6 hours until thickened and thoroughly chilled.
Finish and serve. Garnish with fresh berries and serve.

Notes

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Store leftover pudding, covered, for up to 3 days in the refrigerator. Smooth plastic wrap directly on the surface to prevent a skin from forming.
Variations: You can make this pudding with the juice and zest of other citrus fruits like oranges and grapefruits and substitute 1/4 teaspoon of rose water or orange blossom water for the vanilla extract.

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