Rating: 5 stars
1 Ratings
  • 5 star values: 1
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This brilliant (and totally old-school) British dessert uses just heat and kitchen magic to turn lemon and cream into luscious pudding.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
3 hrs 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest and juice lemons. Set juice (about 1/2 cup plus 1 tablespoon) aside. In a 5-quart pot, bring cream, sugar and the lemon zest to a boil over medium-high, stirring to dissolve sugar. Boil, uncovered, 8 minutes or until slightly thickened, stirring constantly and adjusting heat to avoid boiling over.

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  • Remove from heat; whisk in the lemon juice. Cool 20 minutes. Strain through a sieve into a 4-cup glass measure. Divide evenly among six glasses or ramekins. Cover and chill at least 3 hours or up to 24 hours before serving, garnished with berries and a wide strip of lemon peel.

Nutrition Facts

511 calories; fat 43g; cholesterol 136mg; saturated fat 28g; carbohydrates 31g; mono fat 11g; poly fat 2g; trans fatty acid 1g; sugars 29g; protein 4g; vitamin a 1766.4IU; vitamin c 12.2mg; riboflavin 0.2mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 9.6mcg; vitamin b12 0.2mcg; sodium 33mg; potassium 141mg; calcium 84mg; iron 0.2mg.
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