I picked up a basket of fresh Meyer lemons from @hyunmi_leey’s house. I left with a heart that always gives a lot, as well as a recipe. She is a friend who always remembers to share. The flesh and juice of Meyer lemons are sweeter than those of regular lemons and can be used raw or cooked. Because the peel is thin and lacks a thick, bitter pith, the whole lemon can be used. Meyer lemons are considered a specialty item and can be up to twice the price of regular lemons. They are a good ingredient choice that is not overly sour and offers a flavor reminiscent of oranges. Lemon is a versatile ingredient that adds a licorice-like flavor to many dishes. Today, I decided to make a pudding that maximizes the flavor of Meyer lemons. The tartness of the lemon creates a fresh and new flavor profile for the pudding, and I made sure this recipe truly showcases the zingy citrus in the strongest possible way. Additionally, I hollowed out the inside of the lemon and filled it with the pudding mixture before baking it, creating a lemon boat. How about trying my baked lemon pudding boat?
Time: 1 hour
- 1 tbsp unsalted butter, softened
- 1/2 cup + 2 tbsp +25 g granulated sugar
- 3 large eggs, yolks and whites separated
- 3 tbsp all- purpose flour
- 6 mayor lemons, hollowed out the inside of the lemon and saved lemon boats
- 1/2 cup milk
- 1/2 cup heavy cream
- 100 ml water
- 1/2 tsp vanilla extract(this is optional)
- Hollow out the lemon into a tray (save the lemon juice for later use). Set it aside.
2. Remove the lemon peel.
3. Heat a pot with medium heat and add some water to boil.
4. Add the peeled lemon zest to the pot and cook for 1 minute. After 1 minute, place it in ice water and strain using a strainer. Slice it.
5. Heat a pan over medium heat and add the water and 25g of sugar to boil. Add the lemon zest to the pan and simmer until the moisture evaporates. Set aside.
6. Place butter in a small bowl and add 1/2 cup of sugar. Mash the mixture with a spatula until it resembles damp sand.
7. Add the sugar mixture to the egg yolks, then add the flour, lemon juice, milk, and heavy cream to the bowl. Set aside.
8. Whip the egg whites until stiff.
9. Gently fold the egg mixture into the egg whites.
10. Preheat the oven to 350°F. Pour the pudding mixture into the lemon boat and pudding cups. Sprinkle some cooked lemon zest inside the pudding lemon boat and cups.
11. Bake in a preheated oven for about 30–35 minutes, or until the top is light brown.
12. Turn off the oven and transfer the pudding to a countertop. Once it has cooled down, sprinkle some sugar on top of the pudding. Use a torch to caramelize the sugar.
13. Serve it as a dessert.
You can also view this recipe on instagram.