Light and Creamy Lemon Pudding
1 cup (240 ml) heavy cream
1⁄3 cup (65 g) white sugar
3 tbsp (45 ml) fresh lemon juice
1⁄2 tsp finely minced lemon zest
Reprinted with permission from The Weeknight Dessert Cookbook by Mary Younkin, Page Street Publishing Co. 2019. Photo credit: Mary Younkin Author’s Instagram: @barefeetkitchen Publisher: @pagestreetpublishing
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 while it rests and cools in the refrigerator.
Baker’s Note: This recipe is written for two generous servings. However, it multiplies perfectly to make as many servings as you might like