Description
This Sicilian Lemon Pudding is a smooth, tangy dessert with the perfect balance of sweetness and citrus, topped with fresh berries for a refreshing finish.
Ingredients
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 4–5 lemons)
- 2 1/2 cups water (600ml)
- 1 teaspoon vanilla extract
- Fresh berries, to serve
Instructions
- In a medium saucepan, whisk together sugar, salt, lemon zest, and cornstarch.
- In a separate bowl, beat the eggs, then add the lemon juice and water.
- Gradually pour the egg mixture into the saucepan, whisking constantly to combine.
- Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and comes to a gentle boil.
- Once thickened, remove from heat and stir in the vanilla extract.
- Pour the pudding into individual serving dishes and let cool to room temperature.
- Refrigerate for at least 2 hours to set.
- Serve chilled, topped with fresh berries.
Notes
- Ensure you whisk constantly while cooking to avoid lumps and prevent the pudding from curdling.
- If you prefer a smoother texture, you can strain the pudding before serving to remove any bits of zest or egg.
- For extra citrus flavor, add a bit of orange zest along with the lemon zest.
- Serve with a variety of fresh berries for added freshness and color.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 40g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg