If you’re a fan of bright, citrusy desserts, this Meyer Lemon Pudding is going to steal the show! Made with the distinctively sweet and floral Meyer lemons, this luscious pudding is the perfect balance of tangy and creamy. Whether you’re serving it at a dinner party or enjoying it as a weekday treat, it’s sure to impress.
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Ingredient Tips & Equipment Information
Ingredient Tips:
- Meyer Lemons: Use freshly squeezed Meyer lemon juice for the best flavor. Regular lemons can be substituted but may be more tart.
- Butter: Opt for high-quality unsalted butter for a smooth, rich texture.
- Vanilla Extract: Use pure vanilla extract instead of imitation for a deeper flavor.
Equipment You’ll Need:
- A medium saucepan
- Whisk
- Fine-mesh strainer
- Measuring cups and spoons
- Mixing bowls
Measuring Tips:
- Always level off dry ingredients with the back of a knife for accuracy.
- Use a liquid measuring cup for liquids like lemon juice and milk to get precise measurements.
How to Make Meyer Lemon Pudding
- Prepare the ingredients: Zest and juice the Meyer lemons. Measure out the sugar, butter, milk, and cornstarch.
- Cook the pudding: In a saucepan, combine sugar, cornstarch, lemon zest, and salt. Gradually whisk in the milk and lemon juice. Cook over medium heat, whisking constantly, until the mixture thickens.
- Add richness: Remove the pudding from heat and stir in the butter and vanilla extract until smooth.
- Strain and chill: Strain the pudding through a fine-mesh strainer to remove any lumps or zest. Pour into individual serving dishes and chill for at least 2 hours.
- Serve: Top with whipped cream and a sprinkle of lemon zest before serving.
FAQ
What is the difference between normal lemons and Meyer lemons?
Meyer lemons are sweeter, less acidic, and have a thinner, smoother skin with a floral aroma compared to the tart, thick-skinned regular lemons.
Can I use regular lemons instead of Meyer lemons?
Yes, but the flavor will be slightly more tart. You may want to add an extra tablespoon of sugar to balance the acidity.
Can I make this pudding gluten-free?
Absolutely! This recipe is naturally gluten-free as it uses cornstarch instead of flour.
How long does Meyer Lemon Pudding last?
Store the pudding in the fridge for up to 3 days. Cover tightly with plastic wrap to prevent a skin from forming on the top.
Can I use plant-based milk?
Yes, almond milk or oat milk can work, but the texture may be slightly thinner.
What’s the best way to zest lemons?
Use a microplane or fine grater for the best results. Avoid zesting the white pith, as it’s bitter.
More Tips for Making Meyer Lemon Pudding
- Presentation: Serve in small glass jars or ramekins for an elegant touch.
- Variations: Add a pinch of cardamom or a swirl of raspberry puree for a unique twist.
- Pairings: Pair with shortbread cookies or a glass of sparkling wine for a complete dessert experience.
- Quick Tip: To save time, zest the lemons before juicing them.
Troubleshooting
Why is my pudding too runny?
This usually happens if it wasn’t cooked long enough. Ensure the mixture thickens on the stove before removing it from heat.
Why is my pudding lumpy?
If you notice lumps, strain the pudding immediately after cooking. Whisking constantly while cooking also helps avoid lumps.
Why does the pudding taste bitter?
Over-zesting the lemons can result in bitterness. Stick to the yellow part of the peel and avoid the white pith.
More Dessert Recipes
Recommended Equipment & Ingredients
Meyer Lemon Pudding
Ingredients
- 4 Meyer lemons zest and juice
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Zest and juice the Meyer lemons.
- In a medium saucepan, whisk together sugar, cornstarch, lemon zest, and a pinch of salt.
- Gradually whisk in milk and lemon juice until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens (about 8–10 minutes).
- Remove from heat and stir in butter and vanilla extract until fully combined.
- Strain the pudding into a bowl to remove any lumps or zest.
- Pour into serving dishes and cover with plastic wrap to prevent a skin from forming. Chill for at least 2 hours before serving.
- Top with whipped cream and a sprinkle of lemon zest before serving.
Notes
- For an extra tangy flavor, use 5 Meyer lemons.
- Straining the pudding ensures a silky-smooth texture.
- Serve chilled for the best taste.
- 4 Meyer lemons
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
