This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice.
All you do is warm everything up, then let the pudding set. It’s like magic.
Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s Day brunch, and everything in between.
The recipe is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century. This was a hot milk or cream mixture thickened with acidic wine or cider. It was considered medicinal for treating a cold or flu. Syllabubs, another sweet frothy drink, are closely related.
The magic is in the thick cream, reduced slightly, and combined with tart lemon juice. The two interact to form an exquisite creamy consistency, especially after you strain out the little bits of zest.
Look through your cupboard for pretty stemmed glasses if you want to be fancy, and make this for your next party!
- 2 large unwaxed lemons
- 2 cups double cream (or heavy cream)
- 2/3 cup caster sugar (or superfine sugar)