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I whisked this by hand and it still came out silky smooth with no lumps in about a minute, just like the instructions say. The lemon flavor is bright but not artificial tasting, perfect for a quick dessert after dinner.

Two cups of cold milk and a quick minute with the mixer gave me the smoothest lemon pudding I've had from a box—no lumps at all. Scraping the sides halfway through really made a difference in the texture. It set up perfectly in the fridge and tasted bright, not overly sweet.

The whisk or mixer step actually works—two cups of cold milk and a minute of stirring gives you a smooth, creamy lemon pudding without any lumps. I scraped the bowl once and it set beautifully in the fridge, and the tartness is just right for a quick dessert.