Wednesday, February 13, 2013

Heavenly Meyer Lemon Pudding

Merciful heavens.
Is it really Valentine's Day tomorrow?

I can't say it really snuck up on me, but it came up fast in any case.
I think I've been too busy falling completely and utterly in love with Meyer lemons. On a whim, I grabbed a bag from the store to find out what all the fuss was about. I mixed them into some blueberry pancakes and I was floored by the subtly floral citrus flavor they imparted.
I had to have more.

My mind began to race from lemony application to lemony application. Lemon curd, lemon cake, lemon meringue pie... But something in me called out for simple, creamy, dreamy pudding.


And, of course lemons go well with berries, but the floral notes in Meyer lemons in combination with the sweet, fruity berries... Wait, can you hear that? It's the Hallelujah Chorus, my friends.

What more could there be to love? Well, it's quick and simple. The hardest part will definitely be waiting for it to set and chill. It makes a fantastic treat to top off a special meal without weighing you down -- it's lusciously light and refreshing. And it tastes special without requiring all kinds of intense legwork. Winner winner, Valentine's dinner.


Meyer Lemon Pudding
Adapted ever so slightly from Crumbs and Chaos

3/4 c. sugar
1/4 c. corn starch
2 1/2 c. milk (the original recipe calls for whole milk, I used 2% and it worked out fine. I imagine skim might work as well.)
4 large egg yolks, beaten
2 Tbsp. finely grated Meyer lemon zest (about 2 lemons worth of zest)
1/4 tsp. kosher salt
1/2 c. freshly squeezed Meyer lemon juice (about 4 lemons worth of juice)
1/2 tsp. vanilla
2 Tbsp. unsalted butter, cut into cubes

berries (my favorites are raspberries, blackberries, and strawberries, but blueberries would be lovely, too)
sweetened, whipped cream

In a medium saucepan, combine sugar and cornstarch. Whisk in milk, egg yolks, zest, and salt. Over medium heat, cook until thick, stirring frequently at first, then constantly as the mixture thickens. Remove from heat and stir in lemon juice, vanilla, and butter. Divide mixture among serving dishes, cover with plastic wrap, and chill thoroughly -- at least 3 hours or up to two days. Serve cold with berries and whipped cream.

Top with a scoop of berries and a generous mound of whipped cream.


  1. This looks heavenly. I'm totally going to try it!

  2. We got 10 Meyer lemons from our tree this month (December 2015), most of them huge (3/4 cup juice from the first one) so I tried this pudding. It's wonderful, easy, and turned out great! Thanks, Kristyn! I, too, used 2% milk. My only variance from your instructions was straining out the lemon zest before pouring into the dessert dishes.

    1. How I would love to grow Meyer lemons! I tried once and it took a full year to grow one fairly sad lemon. I can only imagine how much better this recipe would taste with lemons fresh from the tree! Thanks for your comment.


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