Lemon Pudding Mix

Store the dry mix in a cool, dry pantry. Once prepared, refrigerate the pudding and consume within 3–5 days for best texture and flavor.

Use cold milk for faster setting and creamier results.

Whisk vigorously for 1–2 minutes to avoid lumps.

For a lighter texture, fold in whipped cream or whipped coconut cream after the pudding sets.

Check the package for whether it requires cooking or is instant; cooking versions yield a richer flavor.

Using warm or hot milk, which can cause lumps and slow setting.

Not whisking enough, leaving a grainy texture.

Overmixing after the pudding begins to thicken, which can make it too stiff.