Instant Lemon Pudding

Instant Lemon Pudding Mix is a bright, tangy pantry staple that whisks together in minutes for a no-fuss dessert or pie filling. Made with simple ingredients and no hidden additives, it delivers fresh lemon flavor with the flexibility to use dairy or non-dairy milk.

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Prep Time 5

Servings servings

Ingredients

2 ¼ cups instant Clear Jel instant type, not cook-type or modified food starch
1 ½ cups powdered sugar
1 ½ tablespoons lemon juice powder
1 tablespoon lemon zest powder OR finely ground dehydrated lemon peel
3 teaspoons citric acid
¾ teaspoon salt
Optional: 2–3 drops dried natural yellow food color OR 1 ½ tablespoons dry milk for richness

Instructions

To Make 1 Batch (4 Servings):
Whisk together 1/2 cup pudding mix with 2 cups cold milk (or non-dairy alternative).
Mix vigorously for 2 minutes until thickened.
Let sit 5–10 minutes, then chill if desired before serving.

Notes

Clear Jel is essential for instant, no-cook pudding texture. Cornstarch will not work for this version.

PLEASE NOTE: dry milk is not used in this recipe.

Lemon pudding relies on citric acid + lemon juice powder + zest for its tangy flavor.
Acidity and dairy can be finicky together — too much acid can cause milk proteins to curdle, creating graininess.

Creamier Texture: Use half-and-half or whole milk.

Lemon Cream Pie: Use as a filling for graham cracker crust and top with whipped cream.

Dairy-Free: Mix with cold almond, oat, or coconut milk.