Description
This creamy lemon pudding is a delightful dessert that combines the freshness of lemon with a smooth and rich texture.
Ingredients
Scale
- ½ teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 cup heavy cream (at least 40% milkfat)
- ⅓ cup white granulated sugar
Instructions
- Wash lemon well to remove protective wax. Using a microplane zester or fine grater, zest the lemon (it’s much easier to zest the lemon before you juice it!). Juice the lemon, straining out any stray seeds. Set aside until ready to use.
- Whisk together the cream and sugar in a medium saucepan. Bring to a boil over high heat, while stirring frequently. Allow the creamy mixture to boil over medium heat for about 2 minutes while stirring constantly.
- Add the lemon juice and zest. Reduce the heat and continue stirring over a low boil until slightly thickened, about 2 minutes. The mixture should still be quite thin and pourable.
- Pour into serving bowls and refrigerate for 2 to 3 hours or until ready to serve. The pudding will set as it chills.
Notes
- Make sure to zest the lemon before juicing for easier preparation.
- This pudding pairs well with fresh berries for added flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 100mg