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lemon pudding

Mimi’s Lemon Pudding


Everyone needs a Mimi. Someone who isn’t exactly related by blood, but becomes family by default. Someone who will play on the floor building race tracks and wooden towers to be knocked over by the large and in charge toddler. She doesn’t mind making messes in the kitchen and could spend an entire afternoon following a child who’s following the chickens.

lemon puddingWhile I’m a little selfish with my friends who’ve become family and fallen in love with my kids, I will share with you one of Mimi’s recipes!

Tried and tested, this lemon pudding is heaven on a spoon. Only honey sweetens this zaney dish and it’s completely dairy free. You will find it’s VERY lemony and VERY creamy. Mimi’s lemon pudding has moved its way up to number 2 in my heart for favorite sweet snacks. My gluten free graham crackers are still number one.lemon pudding

Even better, it takes just 25 minutes to make and set up quickly. I will give you the forewarning that there is a lot of whisking involved, but totally worth it!

This recipe calls for a double boiler. If you don’t have one, this one here is a great deal.

One idea I’m dying to try with this pudding is pudding pops. You know, simply pour the pudding into popsicle molds and let them freeze! Mmmm, I might have to make that happen this week. It’s in the high 80’s and heading for the 90’s by next week. Perfect pudding pop weather, am I right??lemon pudding

As usual, I linked any hard to find ingredients to Amazon for you. I get a small kickback when you click on links. Just so ya know.

Mimi’s Lemon Pudding

Category: Desserts, Kid Friendly, Paleo, Real Food Recipes

Servings: 6 servings

lemon pudding


  • 3 T tapioca starch
  • 1/2 cup honey (local is best)
  • 6 T fresh lemon juice (about 2 small lemons juiced)
  • 4 egg yolks
  • 1 1/2 cup boiling water


  1. Fill the bottom of a double boiler half way with water.
  2. Add to the top of the boiler your tapioca starch and lemon juice. Whisk briefly to get lumps out.
  3. Stir in the honey and the egg yolks.
  4. Turn the heat on the double boiler to medium-high.
  5. For the boiling water I suggest using a tea kettle or microwave.
  6. Using a whisk, whip the lemon mixture steadily while slowly adding the boiling water in. Very slowly.
  7. Once all the water is in, set your timer for 15 minutes. Whisk this ENTIRE time. Do your best to keep a good pace while whisking. It should be fairly quick.
  8. Your pudding will start to thicken. You can whisk for up to 20 minutes if you want it thicker.
  9. Once it's the desired thickness, remove from heat and set.
  10. I let mine cool for 15-30 minutes on the counter before covering it and placing it in the fridge.
  11. Enjoy!
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lemon pudding

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