Sicilian Lemon Pudding
Sicilian Lemon pudding is a delicate, citrusy dessert that’s free of both dairy and gluten. It’s easy to make and can be done ahead of time. Set in individual cups and topped with fresh berries, it’s a perfect dessert for a springtime dinner party.
Servings: 8
Ingredients
- 3/4 cup granulated sugar (150g)
- 1/8 teaspoon kosher salt
- 1 tablespoon lemon zest (from 3 lemons)
- 5 tablespoons cornstarch (45g)
- 3 large eggs
- 1 cup lemon juice (240ml) (from 4 to 5 lemons)
- 2 1/2 cups water (600ml)
- 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. Use your fingers to rub the zest into the sugar until the sugar is pale yellow and the zest is evenly distributed throughout. Stir in the cornstarch.
- Beat in the eggs. Add the eggs and beat on medium-high speed with a hand mixer 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, stirring constantly, until it reaches a gentle simmer, 12 to 15 minutes. Then, cook for an additional minute.
- Strain the pudding. Remove the pan from the heat and pour the pudding through the sieve and into the large bowl.
- Portion and chill. Pour the pudding into glasses or small bowls, about 2/3 cup per portion for 6 servings or 1/2 cup per portion for 8 servings. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 6 hours until thickened and thoroughly chilled.
- Finish and serve. Garnish with fresh berries and serve.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Store leftover pudding, covered, for up to 3 days in the refrigerator. Smooth plastic wrap directly on the surface to prevent a skin from forming.
- Variations: You can make this pudding with the juice and zest of other citrus fruits like oranges and grapefruits and substitute 1/4 teaspoon of rose water or orange blossom water for the vanilla extract.
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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