Meyer Lemon Pudding + A Virtual Baby Shower

Meyer Lemon Pudding Recipe | Crumbs and Chaos

Who loves a little party?!  Well, you’re in the right place today.  We are joining in the fun and ‘attending’ a surprise virtual baby shower for Mandy of Mandy’s Recipe Box.  This party is thrown by Holly over at Life as a Lofthouse.

If you’ve never been over to ‘meet’ Mandy…you really should, she is a darling mother and wife.  I love her story…city girl turned country girl, she’s a cookbook collector with a serious love for food!  She hosts a weekly link party – Totally Tasty Tuesday and shares incredible recipes each week like Lunch Lady Peanut Butter Bars, Enchirritos, Lemon Delight Cake.  Mandy didn’t find out the gender of this baby (her 4th) so I’m sure she’s waiting impatiently to meet her new little addition in just a few short weeks.  We’re praying blessings and a smooth transition during this exciting time for your sweet family.

Let’s talk about meyer lemons for just a minute.  They are a cross between an orange and a lemon making them sweeter and less acidic than regular lemons.  Their fragrance is incredible and the taste they bring to this simple pudding is delicate, unique and absolutely refreshing.  Such a bright spot in the cold winter days we have been enduring and the perfect baby shower dessert!

Meyer Lemon Pudding Recipe | Crumbs and Chaos

Meyer Lemon Pudding


  • 1/4 cup CORN STARCH
  • 2 1/2 cups WHOLE MILK
  • 4 LARGE EGG YOLKS, lightly beaten
  • 2 Tablespoons finely grated MEYER LEMON ZEST
  • 1/4 teaspoon KOSHER SALT
  • 1/2 cup freshly squeezed MEYER LEMON JUICE
  • 2 Tablespoons UNSALTED BUTTER, at room temperature


  1. Whisk together sugar and cornstarch in a medium saucepan. Stir in milk, egg yolks, zest and salt until smooth. Turn the heat to medium and cook until thickened, stirring often and first and all the time at the end.
  2. Take the pan off the heat and whisk in lemon juice and butter. Divide mixture into serving dishes and allow to come to room temperature. Chill, loosely covered, at least 3 hours and up to 3 days. Serve with whipped cream, if desired.


*This makes about 9 4-oz. servings.

*The original recipe said to strain the pudding after cooking, but it wasn't necessary for me.

Recipe Source: The Galley Gourmet

Mandy Baby Shower

Stop on over and visit see what everyone else is bringing to the party!

Holly – Life As A Lofthouse – Red Velvet White Chocolate Chip Cookies
Brandie – The Country Cook – Warm Lemon Pudding Cake
Aimee – Shugary Sweets – Mint Chocolate Chip Cupcakes
Jocelyn – Inside BruCrew Life – Strawberry Shortcake Fudge
Dorothy – Crazy for Crust – Peanut Butter Cookie Cheesecake Bars
Nikki – Chef In Training – Chocolate Covered Strawberry Muddy Buddies
Stephanie – Back for Seconds – Frosted Cakey Sugar Cookies
Ashton – Something Swanky – Homemade Instant Pancake Mix
Hayley – The Domestic Rebel – Cake Batter Oreo-Stuffed Funfetti Cookies
Stephanie – Macaroni and Cheesecake – Luscious Slush Punch