Sicilian Lemon Pudding
This silky Sicilian lemon pudding is bright, refreshing, dairy-free, and gluten-free. Make it ahead and serve it cold with fresh berries for a light finish to a spring or summer meal.
Servings: 8
Ingredients
- 3/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon lemon zest, from 3 lemons
- 5 tablespoons cornstarch
- 3 large eggs
- 1 cup lemon juice, from 4 to 5 lemons
- 2 1/2 cups water
- 1 teaspoon vanilla extract
- Fresh berries, to serve
Instructions
- Get ready. Place a fine-mesh sieve over a large bowl and set it next to the stove.
- Mix the dry ingredients. In a large mixing bowl, combine the sugar, salt, and lemon zest. Rub the zest into the sugar with your fingers until the sugar is pale yellow and the zest is evenly distributed. Stir in the cornstarch.
- Beat in the eggs. Add the eggs and beat with a hand mixer on medium-high speed until the mixture is pale and foamy, 2 to 3 minutes.
- Make the pudding. Pour the egg mixture into a large saucepan. Whisk in the lemon juice and water. Set the pan over medium-low heat and stir constantly until the pudding reaches a gentle simmer, 12 to 15 minutes. Continue cooking and stirring for 1 minute.
- Strain the pudding. Remove the pan from the heat and stir in the vanilla extract. Pour the pudding through the prepared sieve and into the large bowl.
- Portion and chill. Divide the pudding among glasses or small bowls, using about 2/3 cup per portion for 6 larger servings or 1/2 cup per portion for 8 servings. Press plastic wrap directly against the surface to prevent a skin from forming. Refrigerate for at least 6 hours, until thickened and thoroughly chilled.
- Finish and serve. Top with fresh berries and serve.
Notes
- Shop this recipe: For a floral twist, replace the vanilla with 1/4 teaspoon of rose water or orange blossom water from our shop.
- Storage: Store the pudding covered in the refrigerator for up to 3 days. Keep plastic wrap pressed directly against the surface to prevent a skin from forming.
- Citrus variations: You can make the pudding with the juice and zest of other citrus fruits, including oranges or grapefruit.
Nutrition
Calories: 123.3kcal | Carbohydrates: 25.6g | Protein: 2.2g | Fat: 1.7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Trans Fat: 0.01g | Cholesterol: 61.4mg | Sodium: 64.5mg | Potassium: 56.7mg | Fiber: 0.2g | Sugar: 19.6g | Vitamin A: 91.3IU | Vitamin C: 12.8mg | Calcium: 14.7mg | Iron: 0.4mg
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