Summer desserts abound, but homemade lemon pudding tastes as if it were made specifically to be enjoyed on those hot July ...

Make the pudding mixture. Simply whisk together lemon pudding mix, heavy cream, and fresh lemon juice together, then let it ...

My love for exploring diverse tastes led me to adore lemon poppyseed, reminiscent of cozy European mornings, and to marvel at ...

This spring I’m making a simple, spoonable sweet that is perfect for serving as an after-school treat or a family celebration: lemon fluff. It’s incredibly simple and fun to make with whipped cream, a ...

Let the pudding cakes cool for at least 15 minutes before dusting with powdered sugar and serving warm. Lemon pudding cakes are best served warm, but they can be stored covered in the fridge for up to ...

Whisk in the milk, lemon ... Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes ...

Add lemon juice and butter, stir. Carefully pour pudding into four individual dishes. Let pudding cool to room temperature. Refrigerate until set and nicely chilled. Serve with whipped cream.