clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
60 Second Lemon Pudding Bowl of Pudding

60 Second Lemon Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

60 Second Lemon Pudding requires no cooking, is egg-free and is the easiest thing you'll ever make. All you need are 3 simple ingredients, a bowl, whisk and 1 minute of time. This recipe comes together like magic and makes the perfect addition to icebox cakes, pies, parfaits and more!

  • Total Time: 1 minute
  • Yield: 2 cups pudding 1x


  • 1 - 14oz can of sweetened condensed milk
  • 1c heavy whipping cream
  • -4 Tbsp of fresh lemon juice (juice from 1 - lemons)


It is extremely important to follow this exact order of ingredients. The lemon juice must be added last!

  1. In a large bowl, combine the sweetened condensed milk and heavy cream together using a whisk. No need to whip or beat the mixture, just stir with the whisk to combine.
  2. Add the lemon juice and immediately stir.
  3. The mixture should thicken within a matter of seconds. Stir well with the whisk until the lemon juice is completely combined.
  • Use lemon pudding as an ingredient for icebox cake, trifles, parfaits, pudding cups, dessert jars, pie filling, as fruit topping and more!
  • Recipe makes about 2 ½c pudding. This recipe can be easily doubled in the same bowl.
  • Ingredient substitutes are not recommended.
  • Once made, the pudding is on the thinner side. To thicken, chill in the fridge for 8 hours - overnight.
  • Store in the fridge for up to 3 days.


60 Second Lemon Pudding was originally posted on

Recipe adapted from Food52