Lemon Pudding by Chef Massimo Talia – Svevia Restaurant


  1. Wash the lemons and remove the skins. Do not take the white that is under the peel.
  2. Boil the milk with the lemon peels inside.
  3. Add the sugar.
  4. Add the corn starch.
  5. Stir with a wooden spoon, being careful not to break the peels.
  6. Add the egg yolks to the milk.
  7. Bring to the boil.
  8. As soon as it starts to boil, lower the heat.
  9. After a few minutes, remove from the heat.
  10. Remove the skins.
  11. Pour the mixture into the pudding containers and place in the freezer for a few hours.
  12. Before serving, garnish with toasted almond flakes or fresh fruit.


Lemon Pudding is a simple, fragrant and delicate dessert. Excellent to serve with a sprinkling of cinnamon, almonds or fresh fruit.The lemon can be replaced by orange (Orange pudding) or by mandarin (Mandarin pudding).

2 egg yolks
10 tablespoons of sugar
5 lemons
1 lt Milk
5 tablespoons of cornstarch