The credit for this recipe goes to my Mother-in-Law, also Allyson Nixon, but spelled differently. Living in Houston, she has the most beautiful Meyer lemon tree growing in her backyard and the first time I tried this recipe was at her house from her home grown lemons! This is one of my absolute favorite desserts. It makes for a wonderful summer sweet because it is light, creamy and so flavorful. This recipe is taken from the Peace Meals Cookbook from the Junior League of Houston, Cool Meyer Lemon Pudding.
My mother in law typically serves this dish in champagne glasses which is very elegant and I also like using these small snifters from World Market as pictured above.
Meyer Lemon Pots de Crème
Light, creamy and flavorful lemon puddings.
- 2 1/4 Cups Heavy Whipping Cream
- 3/4 Cup plus 1 Teaspoon Sugar, divided
- 6 Tablespoons fresh squeezed Meyer Lemon Juice (about 4 lemons)
- 1 Teaspoon Pure Vanilla Extract
- 2 Teaspoons Meyer Lemon Zest
- Step 1 Bring the cream and 3/4 cup of the sugar to a boil over medium-high heat, stirring until the sugar dissolves.
- Step 2 Boil for 3 minutes, stirring constantly, adjust the heat as needed to prevent the mixture from boiling over.
- Step 3 Remove from heat.
- Step 4 Stir in lemon juice and vanilla, and cool for 10 minutes.
- Step 5 Stir the mixture again and divide among 6 ramekins, demitasse cups or other small serving pieces.
- Step 6 Cover and chill the puddings until set, at least 4 hours, but I recommend overnight.
- Step 7 Mix the remaining teaspoon of sugar with the lemon zest in a small bowl. Sprinkle over the puddings and serve.