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Meyer Lemon Pudding Recipe

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4.4 from 8 reviews

This luscious Meyer Lemon Pudding is a creamy, tangy dessert that perfectly balances bright citrus flavors with rich sweetness. Made with fresh Meyer lemon juice, whole milk, cream, and egg yolks, it’s gently cooked to a smooth, glossy finish and can be served warm or chilled. Ideal for a refreshing treat or elegant finish to any meal.

Ingredients

Main Ingredients

  • 3/4 cup granulated sugar
  • 3 Tbsp corn starch
  • 1 cup whole milk
  • 1 cup cream
  • 3 large egg yolks
  • 1/2 cup fresh squeezed Meyer lemon juice
  • 1/4 tsp sea salt
  • Zest of 1 Meyer lemon

Instructions

  1. Prepare Strainer and Bowl: Set a large mesh strainer over a large heatproof bowl and set aside to strain the pudding later for a smooth texture.
  2. Combine Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, whole milk, cream, egg yolks, lemon juice, sea salt, and lemon zest until combined and the yolks are broken up. Let it rest for 5 minutes, then stir again to ensure the cornstarch is fully dissolved, allowing any small lumps to dissolve during cooking.
  3. Cook the Pudding: Place the saucepan over medium heat and stir almost constantly with a whisk initially. As the mixture thickens, switch to a silicone spoonula to prevent scorching. Adjust the heat as needed and continue stirring to avoid burning at the bottom or sides.
  4. Bring to Boil and Remove from Heat: As soon as the mixture reaches a boil and is thick and glossy, remove it from the heat right when the first large bubbles appear. Avoid prolonged boiling to preserve smoothness.
  5. Strain the Pudding: Immediately pour the pudding through the prepared mesh strainer, pressing with the back of the spoonula to pass through the smooth custard. Only the zest and a few tiny lumps will remain in the strainer.
  6. Serve Warm or Chill: You can serve the pudding warm right away or place it in the bowl or transfer to individual cups and chill in the refrigerator. If chilling in the large bowl, cover the surface directly with plastic wrap to prevent a skin from forming.
  7. Garnish and Serve: Optionally, serve the chilled or warm pudding topped with fresh whipped cream to enhance the creamy texture and subtle tartness.

Notes

  • The Meyer lemon juice can be substituted with regular lemon juice, though the flavor may be more tart and less floral.
  • Constant stirring during cooking is key to prevent scorching and ensure smooth pudding.
  • Covering the pudding with plastic wrap directly on the surface prevents a skin from forming during refrigeration.
  • This pudding can be made ahead and stored refrigerated for up to 2 days.
  • For extra zest flavor, add a small amount of finely grated zest into whipped cream topping.

Find it online: https://recipefeastful.com/meyer-lemon-pudding-recipe/