Meyer Lemon Panna Cotta

Meyer Lemon Panna Cotta Recipe
Photo: Randy Mayor; Styling: Cindy Barr/Lindsey Lower
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.


Serves 4
Total time: 4 Hours, 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 4 Hours, 35 Minutes

Nutritional Information

Calories 185
Fat 6.3 g
Satfat 3.8 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 7 g
Carbohydrate 26 g
Fiber 0.1 g
Cholesterol 22 mg
Iron 0.1 mg
Sodium 258 mg
Calcium 214 mg


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
Cooking spray
Mint leaves and lemon rind strips (optional)


1. 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.

2. 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.

Deb Wise,

Cooking Light

January 2013
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