Easy Lemon Pudding Recipe | SimplyRecipes.com


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Photography Credit:
Sally Vargas

This lemon pudding couldn’t be simpler. It’s made with simply 4 components: whipping cream, sugar, lemon zest, and lemon juice.

All you do is heat all the things up, then let the pudding set. It’s like magic.

Elegant, easy, and with a velvety texture that’s positively dreamy, this lemon pudding is ideal for Easter dinner, Mother’s Day brunch, and all the things in between.

No one must understand it solely took you 15 minutes to make.

Easy Lemon PuddingThe recipe is a contemporary adaptation of a medieval drink known as a posset, which was standard from the Middle Ages to the early 19th century. This was a scorching milk or cream combination thickened with acidic wine or cider. It was thought of medicinal for treating a chilly or flu. Syllabubs, one other candy frothy drink, are intently associated.

History lesson over! Lemon posset is quick turning into a stylish dessert, particularly in Britain.

The magic is within the thick cream, lowered barely, and mixed with tart lemon juice. The two work together to kind an beautiful creamy consistency, particularly after you pressure out the little bits of zest.

Look by means of your cabinet for fairly stemmed glasses if you wish to be fancy, and make this on your subsequent celebration!

Easy Lemon Pudding Recipe

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Recipe is well doubled.

Recipe could be ready as much as 2 days prematurely.

Ingredients

  • 2 cups heavy whipping cream
  • 2/three cup granulated sugar
  • Finely grated zest of 1 lemon
  • 6 tablespoons lemon juice
  • 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish

Method

1 Warm the cream and sugar: In a medium saucepan over medium warmth, stir collectively the cream, sugar and lemon zest. Bring to a boil. Adjust the warmth to a mild boil, and prepare dinner, stirring usually, for five minutes.

Watch rigorously and stir regularly to maintain the cream from boiling over.

Easy Lemon Pudding

2 Add the lemon juice and proceed to simmer for five extra minutes. Stir regularly.

three Take the pan off the warmth and let the cream cool for five minutes.

Four  Strain and chill. Strain the combination by means of a fine-mesh strainer right into a Four-cup liquid measuring cup or different container for straightforward pouring.

Pour into Four four-ounce ramekins or fairly stemmed glasses.

5 Refrigerate, uncovered, for two to three hours, or till set. This pudding will also be ready and refrigerated as much as 2 days prematurely. Top every glass with berries simply earlier than serving.

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