1/28/2011

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

38 comments:

  1. This looks like a nice change from chocolate pudding. I bet this would be good for using in trifles or even pies. I have a linky party on my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this recipe up.

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  2. I have some Meyer lemons right now in the fridge - I might have to make this over the weekend! :)

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  3. Woah - lemon pudding? I never would have thought of that, but I'd love to try it! I'm in the mood for something light lately, too!

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  4. I love your photos of this, it looks so creamy and delicious!

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  5. I have a glut of Meyer lemons and was looking for a way to use them and this recipe made a perfectly delicious dessert for my family last night. Thanks for posting.

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    1. AJ-
      I am pleased that you and your family enjoyed the pudding. Thank you for letting me know.

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  6. Hi Nicole - I made this lemon pudding over the weekend. Needed to make a birthday dessert for myself (nobody else was going to bake me a cake!) and since lemon is one of my faves, and I've been trying to eat gluten free, i thought of your post from a couple weeks back. The pudding was delicious! I had large eggs (not xtra) so I threw in an extra yolk. At first I was worried b/c right after cooking it tasted too eggy and I was regretting adding the extra yolk. However once it cooled it was fine. Just a very pleasant smooth lemon flavor. I put the pudding in a crust made from crushed (gluten-free) gingersnaps and used a removable tart pan. It was beautiful and yummy. Thanks for the inspiration and excellent recipe!

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    1. Wow, the pie you made sounds amazing! I'm a celiac sufferer who looooves all things lemon and ginger, so I'll have to try this variation. Thanks foe sharing it!

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    2. Andrea, as a celiac sufferer, I think you with all my taste buds! ;) I love all things lemon and ginger and I can't wait to try your fabulous pie variation. And thanks for the original pudding recipe, Nicole! :)

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  7. Andrea-
    Happy belated birthday! I would have made you a cake:) I am so glad you enjoyed it. It is a favorite of ours. Thank you for taking the time to let me know.

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  8. Aha! I was JUST thinking of making a Meyer lemon pudding this morning and now happened across your post. It's fate, and a done deal! Your photo is like sunshine in a glass -- gorgeous!

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  9. This is yummy! And that's my verdict after a few licks from the pan. I can't wait to see what it's like when cooled.

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    1. Anon-
      You sound like me. Nothing like a good quality control before the done deal! Glad you liked the initial taste. It is so refreshing and satisfying, especially in the doldrums of winter.

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  10. Speaking of Meyer Lemons.... I came across some at the store today and couldn't resist buying them! Nicole, do you have any low calorie recipes that call for these fruits (they are fruits right...)

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    1. Anon-
      Meyer lemon are citrus fruits. As far as a low calorie recipe, meyer lemon do make for a tasty vinaigrette for a salad.

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  11. Fabulous! As I do not eat dairy, I substituted Silk Pure Almond Vanilla milk and it was perfect. As an fyi... it took 3 meyer lemons lemons to get 1/2 cup juice!

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    1. Thank you for sharing non-dairy results! I am pleased you enjoyed the recipe. The number of lemons needed for 1/2 cup juice will vary depending on the size of the lemons.

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  12. Nicole, this recipe was DELICIOUS! Def. one that I am permanently archiving

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  13. Thank you for posting this recipe! It was super easy to make and it came out refreshing and delicious!! I will definitely make this again!

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  14. I had a few Meyer lemons in the fridge, saw this recipe on Pinterest a couple of days ago and made a mental note to make it. And then yesterday, out of nowhere, my 3 year old asked for lemon pudding. So I made it - while juggling said 3 year old and a pork tenderloin - and it was WONDERFUL! And EASY! Thank you!

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  15. Hi!
    I'd love it if you'd stop by and link these up to A Themed Bakers Sunday! The theme this week is anything Citrus!
    Hope to see you there!
    Cupcakeapothecary.blogspot.com

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  16. I just came across you blog, through Pinterest. I'm looking forward to trying out this lemony recipe this week.

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  17. What size containers does this fill? i.e. what containers should I be sure to have six of handy?

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    1. Six (4-6 ounce) cups or ramekins.

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  18. I discovered Meyer lemons on a trip west this winter. I was thrilled to find this recipe explains how to substitute lemons and oranges for the Meyer lemons. I just tried the recipe and it is DELICIOUS!!!! thank you for posting it.

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  19. Made up a batch of these with regular lemons from our tree and it is superbly delicious! Though, mine turned out much paler than yours. A soft,custard yellow not canary bright. Thanks for sharing :)

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  20. Tried this today. It is so good. You're directions were easy to follow and this recipe is a keeper.

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  21. So good. I love citrus and lemons are one of my favorite. My father and I ate them skin and all but pits or a tangy snack. Goooooooooood!

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  22. just tried this with 1/2 cup of reduced grapefruit juice and some cardamom and ginger. perfect, adaptable recipe!

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  23. Amazing!!! My preggo cravings had me wanting lemon pudding so bad and this recipe went above and beyond what I was looking for! I'm going to use the same base and try for different citrus fruits today!! I have limes( key lime spin) and oranges( orange creamsicle) yummmm!!! I'm sure grapefruit would be amazing too!!!!!!

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  24. Yep!! Just tried it with limes and its super yummy too!!!!!

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  25. Great! Thanks for sharing☺.

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  26. can I try it with passionfruit?

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  27. I recently had this type of dessert at a "Chopped Champion's restaurant" I wanted to recreate it as the Christmas dessert at home. While searching the world wide web I found your link and your recipe turned out to be a perfect match - all our dinner guest loved it.

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  28. Hi There- I just made this and it's good. I'm wondering though how you got that beautiful yellow color? Also, might vanilla go well with this? If so, could you just add it at the end with the citrus/butter?

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    Replies
    1. The yellow color comes from the egg yolks, lemons, and butter. The lemon flavor is all you need, so vanilla isn't necessary.

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  29. I am a sucker for lemon flavoured anything!

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