Description
Sicilian Lemon Pudding is a creamy, tart dessert made with fresh lemon juice, zest, and a smooth custard base. Perfectly balanced between sweet and tangy, it’s the ideal treat for lemon lovers.
Ingredients
Units
Scale
- 3/4 cup granulated sugar (150g)
- 1/8 teaspoon kosher salt
- 1 tablespoon lemon zest (from 3 lemons)
- 5 tablespoons cornstarch (45g)
- 3 large eggs
- 1 cup lemon juice (240ml) (from 4 to 5 lemons)
- 2 1/2 cups water (600ml)
- 1 teaspoon vanilla extract
- Fresh berries, to serve
Instructions
- In a medium saucepan, whisk together the sugar, salt, lemon zest, cornstarch, and eggs until smooth.
- Gradually whisk in the lemon juice and water, ensuring everything is well combined.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5–8 minutes. Do not let it boil.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes or bowls and let it cool for 15 minutes at room temperature.
- Refrigerate the pudding for at least 1-2 hours to chill and set.
- Before serving, garnish with fresh berries for a pop of color and sweetness.
Notes
- If you prefer a smoother texture, strain the pudding through a fine mesh sieve before serving.
- Serve with a dollop of whipped cream or a sprig of mint for extra flavor.
- This pudding can be made ahead of time and stored in the fridge for up to 3 days.
- For a richer taste, use half-and-half or heavy cream in place of water.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 30g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg