Irresistible Bright Meyer Lemon Pudding Recipe Zesty Delight

Ah, Meyer lemons! Is there anything better than the bright, sunny burst of their flavor? Every spring, when Meyer lemons start popping up at the local farmers’ markets, I can’t help but recall those lazy afternoons spent in my grandmother’s garden. She would whip up her fresh lemon desserts while the sunshine laughed against the petals of her flowers, and that aroma of citrus would fill the air. This Bright Meyer Lemon Pudding is a tribute to those cherished memories and the fresh zest of the season. It brings a drizzle of sunshine to any day, regardless of the clouds in the sky. You’ll find that every spoonful is like a warm hug—a perfect balance of sweetness and tanginess that dances on your taste buds. Let’s dive into making this delightful treat together!

Why You’ll Love This Recipe

• Bright and zesty flavors that lift your spirit.
• Perfect for spring brunch gatherings or a cozy dessert at home.
• Simple ingredients and straightforward steps make it a great weekend project.
• Guilt-free indulgence—light, airy, and refreshing.

Ingredients

Here’s what you need to create this lovely, tangy pudding:

• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup fresh Meyer lemon juice (about 2-3 lemons)
• 2 tablespoons Meyer lemon zest (make sure to zest before juicing!)
• 1 cup whole milk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• A pinch of salt

Tip: Using fresh lemons will give your pudding that brilliant, vibrant flavor. Meyer lemons are sweeter and less acidic than regular lemons, making them perfect for this recipe.

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 325°F (160°C). This low and slow baking will give your pudding that lovely custard-like texture.
2. Whisk it up: In a medium mixing bowl, whisk together the eggs and sugar until light and frothy. You want it to look almost like the sunrise!
3. Add the zesty goodness: Incorporate the Meyer lemon juice, lemon zest, milk, melted butter, vanilla extract, and a pinch of salt into the egg mixture. Whisk gently until fully combined.
4. Prepare your baking dish: For the best results, I like to use a shallow baking dish for this pudding. Lightly grease it with butter, so the pudding doesn’t stick!
5. Pour it in: Carefully pour your lemony batter into the prepared baking dish. It will look a bit runny; that’s exactly what you want!
6. Water bath, anyone? To ensure an even cook, place the baking dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the pudding dish. This will keep everything moist and creamy.
7. Bake it: Slide it into the oven and bake for about 45-50 minutes or until the pudding is set and a light golden brown. The center might still jiggle slightly; it will firm up as it cools.
8. Cool off: Remove the pudding from the water bath and let it cool at room temperature. After about an hour, transfer it to the refrigerator to chill completely—at least 2 hours.

Personal tip: Make sure not to overmix—it can lead to an overly dense pudding instead of that light, airy fluffiness we all crave!

Pro Tips & Variations

Want to personalize this delightful pudding even more? Here are some fun tips!

• Berry Blast: Top your pudding with fresh berries like raspberries or blueberries for a pop of color and added sweetness.
• Herb Infusion: Try adding a hint of fresh basil or mint in with the lemon zest for a surprising twist!
• Gluten-Free Option: Feel free to swap the all-purpose flour for a gluten-free variety to make this dessert accessible to everyone.
• Sweetener Swap: For a healthier option, you can substitute honey or maple syrup for the granulated sugar—just adjust the quantity according to your taste.

Serving Suggestions

This Bright Meyer Lemon Pudding is delightful on its own, but here are some ways to elevate your serving:

• Serve chilled in pretty little bowls, topped with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess balances the citrus perfectly!
• Accompany it with a warm slice of buttery pound cake, allowing the flavors to meld wonderfully.
• A good strong cup of tea or coffee pairs beautifully, especially on those lazy Saturday afternoons.

Storage Tips

Got leftovers? Lucky you! Here’s how to keep your pudding fresh:

• Refrigerate: The pudding will stay good for up to 3 days in an airtight container in the refrigerator.
• Freeze: You can freeze it for up to one month. Just make sure to cover it well with plastic wrap and then aluminum foil to prevent freezer burn.
• Reheat: Gently reheat in the microwave; a few seconds should do the trick! Enjoy it warm or cold, both are delightful!

FAQs

Can I use regular lemons instead of Meyer lemons?

Absolutely! Regular lemons will work just fine, but keep in mind that they are more acidic and might require a slight adjustment in sugar to balance out the flavors. More sweet, more bright!

Can I make this pudding dairy-free?

You can! Substitute the whole milk with a plant-based alternative, like almond milk or oat milk. Just make sure to choose an unsweetened version to maintain the flavor balance!

How do I know when the pudding is done baking?

The pudding should be set around the edges and slightly jiggly in the center. It will firm up as it cools. It’s like a little dance of texture waiting to satisfy your taste buds!

Can I serve this warm?

Oh yes! While this pudding is traditionally chilled, serving it warm straight out of the oven, topped with a little ice cream, is completely heavenly. It just melts in your mouth!

Conclusion

There you have it! Your own slice of spring sunshine in the form of Bright Meyer Lemon Pudding. I can’t wait for you to try it out! It’s a recipe that warms the heart and soul, perfect for sharing with loved ones or enjoying all by yourself (I won’t tell!). If you do give it a try, drop a comment below or share how it turned out. Happy cooking, my friend!

Irresistible Bright Meyer Lemon Pudding Recipe Zesty Delight

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• Author: antaki
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x

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Description

Indulge in zesty Meyer lemon pudding This vibrant dessert offers a refreshing flavor with each spoonful Perfect for any sweet craving

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Ingredients

Scale 1x2x3x

3 large eggs

3/4 cup granulated sugar

1/4 cup fresh Meyer lemon juice (about 2–3 lemons)

2 tablespoons Meyer lemon zest

1 cup whole milk

1/4 cup unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

A pinch of salt

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Instructions

Preheat the oven to 325°F (160°C).

In a medium mixing bowl, whisk together the eggs and sugar until light and frothy.

Incorporate the Meyer lemon juice, lemon zest, milk, melted butter, vanilla extract, and a pinch of salt into the egg mixture. Whisk gently until fully combined.

Lightly grease a shallow baking dish with butter.

Carefully pour the lemony batter into the prepared baking dish.

Place the baking dish inside a larger roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the pudding dish.

Bake for 45-50 minutes or until the pudding is set and a light golden brown.

Remove the pudding from the water bath and let it cool at room temperature. Transfer it to the refrigerator to chill for at least 2 hours.

Notes

This Bright Meyer Lemon Pudding is a delicious and refreshing dessert that captures the sunny flavor of Meyer lemons, perfect for any occasion.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 180
• Sugar: 20g
• Fat: 7g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 4g

Keywords: Meyer lemon pudding, lemon dessert, spring dessert, easy pudding recipe