Versatile Lemon Pudding and Pie Filling

(From scratch, using flour, cooked in the microwave oven)

This filling is delicious chilled in a bowl, or served on a hot summer day from the freezer. Make it with or without meringue. It is also the perfect filling for pre-baked tarts or pie shells. 

Ensure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy lemon, and butter. 


Place the following ingredients in an eight-cup glass measuring bowl and stir.

1 cup of sugar

4 tablespoons of flour

½ teaspoon of salt

½ cup of water

Add the following ingredients to the above mixture and stir. 

3 well-beaten egg yolks (set aside the whites for meringue) 

1 cup of water

Cook this mixture on high in the microwave for 2 minutes. Then stir well.

Return the filling to the microwave oven and cook on high for three minutes or until thickened.

Add the following ingredients to the mixture. 

2 tablespoons of butter

¼ cup of fresh lemon juice

1½ teaspoons of grated lemon rind

Set the lemon pudding aside to cool. 

Meringue: To make the meringue, whip the three egg whites until frothy and slowly add ¼ cup of sugar while still beating. Once peaks form, pile the meringue on the pie, tarts, or puddings, then bake in a 400°F oven for 5 minutes. Watch this process closely. Meringue browns very quickly. Once cooked, cool the treats and refrigerate.  

Tips for Making Perfect Pre-baked Tart Shells:

Start by making your favourite pastry recipe. This time, I made my Vintage Hot Water Pastry. Roll the pastry, cut it into circles, fill a tart pan with pastry circles, and bake the shells or freeze them, uncooked, for another day.

When ready to bake the tart shells, place a paper cupcake liner inside each raw pastry shell and cover the liner with pie weights. I own clay pie weights, but some people use dried beans. When I bake pastry shells without filling, I bake them in a preheated 425° F oven for 10 minutes. Then, I carefully remove the liners with the weights and return the shells to the oven for 5 minutes. Set the shells aside to cool before filling. 

Generously fill each shell with lemon pie filling. Top with meringue. Place the tarts in a 425° F oven for 5 minutes. Check the tarts after 4 minutes to avoid over-browning. 

Confession: These tarts freeze beautifully and are delicious served right from the freezer. As shown above, I ate this frozen tart!


Put filling in an oven-proof custard cup, top with meringue, and bake as you would for meringue-topped tarts. This pudding is delicious without a pastry base. 

Serve the filling in small glass bowls for a taste change after a heavy meal. It is particularly refreshing on a hot day or when recuperating from a cold or other illness. 

As some of you know, my husband has Crohn's, and he enjoys eating this treat right from the freezer when he is recuperating from a difficult time. I freeze the pudding in small containers. He eats it slowly, scraping pudding curls from the top. He lets the refreshing frozen pudding melt on his tongue. 


Comments (7)

  • Sakina Madini May 31, 2020 at 01:46 pm

    I love versatile lemon pudding. I will make it.
    I am sure I will love it.
    Thank you, Maureen.

  • Heather Lobinsoff April 19, 2020 at 10:34 am

    I think I have made this before but let’s see what hubby thinks of the no crust version. Thanks Maureen🍋🍋🍋

  • Marion Murawsky April 18, 2020 at 05:57 pm

    You have shared this recipe with me in the past Maureen & I often make it. I can vouch for its deliciousness!!!!!

  • The Boy April 17, 2020 at 05:37 pm

    One word......yummy! Second word....refreshing.....Lastly......
    what a great frozen treat!

  • Constance Muir April 17, 2020 at 05:17 pm

    Hi Maureen,
    Thank goodness for good ol reliable Tupperware.YourVirsatile lemon pudding recipe looks good and can't wait to try it soon.

  • Patty Watt April 17, 2020 at 05:03 pm

    What!? This sounds amazing. I’m making it! Thank you for your blog. I love reading it every month. Hope you are safe and well!

  • Beverly Ashdown April 17, 2020 at 01:21 pm

    These look so yummy Maureen, I cant wait to try them out. Thanks for sharing this decadent goodness with us :)

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