Meyer Lemon Pudding

One of my newest obsessions is Pinterest! By far the best addition to the internet ever!!! I actually wondered the other day what I did before it existed. Not only is it a rich source of inspiration for recipes but I've built and decorated about 5 dream homes and I have the most amazing virtual wardrobe, plus an organised home-school lesson plan ideas. 

Anyhow I digress! While doing my daily trip to Pinterest land I saw this beautiful picture of a Meyer lemon pudding. So I just had to make it. With my new found desire to make everything from scratch pudding just seemed like a sure thing. Plus my sweet little hens have been lying well so using eggs didn't seem like a waste.

I have to say that it was wonderful and my sweet boys were addicted. They actually couldn't wait for it cool and we had to taste while it was still warm and it was delicious. To please my picky 5 year old is not easy!!!

So Meyer lemons. I'll be honest I've learnt a lot about them this past weekend. They are a species that originates in China and is supposed to be a cross between a lemon and an orange, strange feeling there's a joke in there somewhere!!!! Anyhow I know that they are a winter harvested fruit and we're kinda in that spring season now. I honestly didn't go looking for them and just did the half lemon/half orange switch which worked well.

One of the things that amazed me when I moved to Louisiana was the ability to grow 'tropical' type fruit. Lets face it Northern Ireland is far from tropical. So I'm thinking a Meyer lemon tree maybe moving into my back yard.

Meyer Lemon Pudding

Ingredients:

¾ cup granulated sugar

¼ cup cornstarch

2 ½ cups whole milk

3 extra large egg yolks, lightly beaten

2 T finely grated Meyer lemon zest (or 1 T lemon zest & 1 T orange zest)

¼ tsp kosher salt

½ cup freshly squeezed Meyer lemon juice (or ¼ cup freshly squeezed lemon juice & ¼ cup freshly squeezed orange juice)

2 T unsalted butter at room temperature

Directions:

1.    In a medium saucepan, whisk together the sugar and cornstarch.

2.    Add the milk, egg yolks, zest and salt and whisk until smooth.

3.    Cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.

4.    Remove the pan from the heat and stir in the citrus juice and butter.

5.    Place a fine mesh sieve over a large bowl and pour the mixture through the strainer.

6.    Divide the mixture into 6 serving dishes and let cool at room temperature.

7.    Refrigerate, loosely covered (tightly covered will trap too much moisture, making a watery pudding) for at least 3 hours and up to 3 days.

8.    Serve chilled by itself or with lightly sweetened whipped cream.

Source recipe

Happy Home Cooking!