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+ servings

Lemon Pudding With Cream Cheese Frosting

Put down that pudding mix! After one taste of this smooth and tangy lemon pudding, topped with a creamy cream cheese frosting, you'll never go back to the boxed stuff again! A perfectly light and refreshing springtime dessert.
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 4 servings


  • 3/4 cup xylitol or granulated sugar
  • 1/4 cup cornstarch
  • 1-1/4 cups milk
  • 1-1/4 cups heavy cream
  • 3 large egg yolks
  • Grated zest from 1 medium lemon
  • 1/4 teaspoon salt
  • 1/3 cup lemon juice
  • 8 oz cream cheese softened
  • 1/4 cup xylitol or granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3-4 tablespoons milk


  • In a medium saucepan, whisk xylitol, cornstarch, milk, cream, egg yolks, zest, and salt until smooth. Cook over medium heat, whisking constantly until pudding is thickened and coats the back of a spoon. Remove from heat and whisk in lemon juice.
  • Spoon lemon pudding into serving glasses and chill 1 hour.
  • While pudding is chilling, prepare the frosting: Place cream cheese, xylitol, and vanilla in a small bowl. With a handheld electric mixer, beat until creamy. Beat in enough milk to achieve a spreadable, creamy consistency.
  • Spoon or pipe frosting over chilled lemon pudding and refrigerate until ready to serve.


Store pudding in refrigerator up to 4 days.