My parents-in-law were nearing the end of their visit with us before returning to England yesterday, so we thought we'd have a farewell dinner last Saturday. We requested my mother-in-law's amazing poulet à l'estragon(chicken with tarragon) and I made meyer lemon puddings for dessert. Well, the chicken was moist, succulent and delicious as always and the puddings...... they were beyond. A definite do-again. They're made the same way you would make chocolate or butterscotch pudding except that they are flavoured with a lot of lemon zest and lemon juice. Not too sweet, not too tart, just perfect. I hope you enjoy them as much as we did.
Meyer Lemon Pudding
The Galley Gourmet
A zesty, unctuous and ethereal end to a meal
- 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.
I used less a bit less sugar than the recipe required because I don't like my desserts too sweet. Feel free to play around with the quantity to suit your taste.