Meyer lemon--a lemon/orange hybrid--is sweeter than conventional lemon. If you don't have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that's a bit more tart.
1 Meyer or regular lemon
11 tablespoons 2% reduced-fat milk, divided
1/2 cup half-and-half
1/3 cup sugar
1/4 teaspoon salt
1 3/4 teaspoons unflavored gelatin
1 1/2 cups reduced-fat buttermilk
Mint leaves and lemon rind strips (optional)
How to Make It
Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.
Run a knife around outside edges of panna cotta. Place a plate upside down on top of each cup; invert onto plate. Garnish with mint and rind, if desired.