Meyer Lemon Pudding

It is lemon time here in California.  I have never had citrus so readily at my fingertips in my adult life and I love it!  When we first moved to California I set out to make everything lemon that I possibly could.  I was in heaven.  I was so used to spending a small fortune on lemons on the East Coast, so making my own lemon curd was out of the question.  But all of a sudden I had a lemon tree at my disposal.  And not just any lemon tree, a Meyer lemon tree.  A very superior lemon in my opinion.  The peel is soft and easily squeezable.  It doesn't have a thick skin, so what you see is what you get.  It is sweeter as it is a bit of a mix between a true lemon and possibly a mandarin or orange.  For those of you not surrounded by lemon surplus, this pudding is still very much worth the effort of finding a Meyer lemon.  It is called a pudding, but is more firm, almost like a panna cotta.  The lemon mixed with the fruit on top is simply a delight in your mouth.  Enjoy!

Meyer Lemon Pudding

2 1/4 cups heavy whipping cream                                 1 tsp pure vanilla

3/4 cup plus 1 tsp sugar, divided                                   2 tsp Meyer lemon zest

6 Tblsp fresh Meyer lemon juice (about 3-4 lemons)     Fresh blueberries, raspberries, & blackberries

Bring the cream and 3/4 cup of the sugar to a boil over medium-high heat, stirring until the sugar dissolves.  Boil for 3 minutes, stirring constantly, adjusting the heat as needed to prevent the mixture from boiling over.  Remove from heat.  Stir in the lemon juice and vanilla, and cool for 10 minutes.  Stir the mixture again and divide among six 1/2 cup ramekins, custard cups, demitasse cups or other small serving pieces.  Cover and chill the puddings until set, at least 4 hours or overnight.  Mix the remaining teaspoon of sugar with the lemon zest in a small bowl.  Sprinkle over the puddings and serve with mixed fresh berries on top.

Serves 6 

*Adapted from a Junior League of Houston recipe.