Meyer Lemon Pudding

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After the recipe writing and eating of leftovers from our Sunday Dinner this week, I was craving something light and lemony to cut the richness.   Time to take advantage of those winter citrus fruits.


I love all things lemon and this recipe is one of my favorites.  In fact, Lori Longbothom calls this "My Favorite Lemon Pudding"--that makes two of us and I am sure you will be number three, four, five...


Lori's recipe calls for just lemons, and as good as that is, I like to take it to the next level and use Meyer lemons.  Meyer lemons are not quite as tart as lemons and are a sort of cross between a lemon and an orange, therefore they are a tad sweeter than a standard lemon with a noticeable floral essence.  If you can't find Meyer lemons,  you can get good results if you use half lemon juice and half orange juice--freshly squeezed of course.


By using simple ingredients and a simple technique, you will be rewarded with a spoonful of luscious, lemony love.  A dollop of lightly sweetened whipped cream doesn't hurt either.




Printable Recipe


Meyer Lemon Pudding
serves 6


3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 extra large egg yolks, lightly beaten
2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest + 1 tablespoon orange zest)
1/4 teaspoon kosher salt
1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice + 1/4 cup freshly squeezed orange juice)
2 tablespoons unsalted butter at room temperature


In a medium saucepan, whisk together the sugar and cornstarch.  Add the milk, egg yolks, zest, and salt and whisk until smooth.  Cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.


Remove the pan from the heat and stir in the citrus juice and butter.  Place a fine mesh sieve over a large bowl and pour the mixture through the strainer.  Divide the mixture into 6 serving dishes and let cool to room temperature.  Refrigerate, loosely covered (tightly covered will trap too much moisture, making a watery pudding) for at least 3 hours and up to 3 days.  Serve chilled by itself or with lightly sweetened whipped cream.


Source: Adapted from Luscious Lemon Desserts