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