Lemon Cream Pudding
I feel like the luckiest girl in the world. I have friends in California with the most amazing Meyer lemon tree. This tree of theirs makes the sweetest juicy lemons I’ve ever had. When you cut into them they are spilling with juice. My sister and I are always raving about these gems, so I feel super fortunate to have in my possession a large bag of these babies. Thank you Charles and Michelle!
Think creme brulee, only lighter, and smoother, silkier. That’s what this pudding is like. There are no eggs in this recipe, but the cream transforms into a perfect pudding texture.
It makes an elegant make ahead springtime dessert, fresh, bright and satisfying.
It needs so little effort, it’s almost embarrassing. Almost.
Meyer lemons are sweeter than traditional lemons. You can use one or the other in this recipe, I don’t adjust the sugar either way because with Meyer lemons I just know to expect a sweeter end result.
Lemon Cream Pudding
This needs to be made at least 4 hours ahead, or overnight, so plan accordingly.
2 cups (500 ml) heavy cream
3/4 cup (192 g) sugar
1/4 cup (60 ml) fresh lemon juice
2 tsp finely grated lemon zest-use a microplane, you need to get the zest very fine
In a medium size saucepan over medium high heat, place cream and sugar, stir until dissolved. Bring to a boil stirring very frequently. You will need to be standing there monitoring it to make sure it doesn’t boil over. Bring it to a boil and boil for 3 minutes, stirring constantly.
Remove from heat and add the lemon juice and zest. Stir and let it sit on the counter for 15-30 minutes. Stir it again, and pour it into ramekins, tea cups, martini glasses etc. Make sure the mixture is cool enough for the vessels you are pouring it into, for example you probably don’t want to be pouring boiling hot liquid into a martini glass.
Refrigerate the puddings for 4-5 hours or overnight then serve cold. The pudding will firm up and set up, once cooled.
This makes about 5, 1/2 cup servings.