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Easy Lemon Pudding
Easy Lemon Pudding
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
135 minutes
Irresistible lemon posset pudding, 4-ingredients, gelatin-free, egg-free, gluten-free. Perfect for lemon dessert lovers.
Ingredients:
  • 2 cups (473ml) heavy whipping cream
  • 2/3 cup (135g) granulated sugar
  • Finely grated zest of 1 lemon
  • 6 tablespoons (89ml) lemon juice
  • 1 cup (about 150g) blueberries, raspberries, sliced strawberries or blackberries, to garnish
Instructions:
  • In a medium saucepan over medium heat, gently warm the cream, sugar, and lemon zest until it comes to a gentle boil. Stir often and cook for 5 minutes, making sure to prevent boiling over by watching carefully and stirring frequently.
  • Stir in the lemon juice and let it simmer for an additional 5 minutes, stirring regularly.
  • Remove the pan from the stove and allow the cream to cool for 5 minutes.
  • Strain and chill: Pass the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup for smoothness. Divide into 4 four-ounce ramekins or elegant stemmed glasses. Refrigerate until set.
  • Chill the uncovered pudding in the refrigerator for 2 to 3 hours, or until set. Alternatively, you can make the pudding up to 2 days ahead and top each serving with berries just before serving.

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