Meyer Lemon Pudding
User Reviews
4.9
Meyer Lemon Pudding
Description
This pudding is made by whisking together sugar, cornstarch, milk, cream, egg yolks, lemon juice, sea salt, and lemon zest. After sitting briefly to dissolve the cornstarch, the mixture is cooked over medium heat with constant stirring to prevent scorching. As it heats, the pudding thickens and should be removed just as it begins to boil, ensuring it is glossy and smooth without breaking.
The mixture is then strained through a fine mesh sieve to remove zest and any lumps, yielding a creamy, velvety texture. It can be served warm for immediate enjoyment or chilled for a firmer consistency. The Meyer lemon provides a delicate, floral citrus flavor that distinguishes it from other lemon puddings.
Heavy cream is essential to prevent curdling and give the pudding richness; substituting milk or half-and-half risks texture issues.
Ingredients
- 3/4 cup granulated sugar
- 3 Tbsp corn starch
- 1 cup milk whole
- 1 cup cream
- 3 large egg yolk
- 1/2 cup lemon juice fresh squeezed
- 1/4 tsp salt sea salt
- lemon zest of 1
Instructions
- Set a large mesh strainer over a large heat proof bowl and set aside.
- Put all the ingredients into a medium saucepan and give it a good whisk to combine and break up the yolks. Let the mixture sit for 5 minutes, then stir again to make sure the cornstarch is dissolved. Don't worry about tiny lumps, they'll dissolve as the pudding cooks.
- Cook over medium heat, stirring almost constantly with a whisk at first, then switching to a silicone spoonula as it thickens. You want to avoid the pudding scorching on the bottom or sides of the pan, so modulate the heat and keep stirring.
- Just as the pudding comes to a boil, it should be thick and glossy. Remove from the burner just as the first large bubbles surface, don't let it continue to boil.
- Immediately pour the pudding through the strainer, pushing everything through with the back of your silicone spoonula. Only the zest and a few lumps will reamain.
- At this point you can serve warm, or chill for later. Chill the pudding in the large bowl, or spoon it into individual bowls or cups. If you decide to keep it in the large bowl, place a piece of plastic wrap over the surface before refrigerating to prevent a skin from forming.
- Serve the pudding with whipped cream, if you like.
Notes
- Use heavy cream rather than milk or half-and-half to avoid curdling and maintain creamy texture.
- Stir constantly during cooking to prevent scorching and achieve a smooth pudding.
- Strain the pudding after cooking to remove zest and any lumps for a silky finish.
- Serve warm immediately or chill for a firmer dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 226mg | 75% |
| Sodium | 202mg | 8% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1159IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
