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Con Poulos Photo by: Con Poulos

Lemon Puddings with Candied Lemon Zest

This amazing pudding sets from the acid in the lemon juice; there's no need to add gelatin. The texture is best when the puddings are allowed to firm up overnight.

Food & Wine SEPTEMBER 2012

  • Yield: 6
  • Active:30 Minutes
  • Total:1 Hour

Ingredients

  • 4 lemons, preferably organic
  • 2 1/4 cups sugar
  • 3 1/2 cups heavy cream
  • 1 pinch of salt

Preparation

Peel the zest in strips from the lemons. Cut the strips into 1-by-1/8-inch julienne. Transfer the zest to a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain and return the zest to the saucepan. Add 1 1/4 cups of the sugar and 1 1/4 cups of water and bring to a boil. Simmer over moderate heat until the syrup is reduced to 2/3 cup and the zest strips are translucent, about 10 minutes. Using a slotted spoon, transfer the strips to a bowl and toss with the remaining 1 cup of sugar. Let cool.

Add 3 cups of the cream to the lemon syrup in the saucepan and simmer until reduced to 3 1/2 cups, about 15 minutes.

Halve and juice the lemons; you should have 3/4 cup of juice. Add the lemon juice and salt to the saucepan and let cool slightly. Pour the pudding into 6 glasses and chill until set; at least 5 hours and preferably overnight.

Beat the remaining 1/2 cup of cream until soft peaks form; dollop on the puddings. Garnish with the zests and serve.

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Lemon Puddings with Candied Lemon Zest recipe

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