Let’s be honest… does anyone ever buy a carton of cream with pure and wholesome intentions? I know for me that answer is a rock solid, verified, 100% NO.
When I buy me some cream, it means one of two things are bouncing around my brain. One being pudding, of which I am a HUGE fan as of late. And two being ice cream. Duh.
But! Let’s stay focused on the pud for now! This pudding is totally luscious and creamy and such a lemon lovers dream come true! We looooooooove lemon over here, but if you don’t, this pudding has a very light and creamy base that doesn’t overwhelm a less welcoming palate. You can also cut back on the lemon juice if you’re reeeeeally sensitive in that area. But I wouldn’t 😉
Also, I made cute little baby meringues that are sprinkled with poppy seeds. They look really cute sitting on top of the pretty lemon pudding, and they also taste incredible!
Lemon Pudding with Mini Poppy Seed Meringues – Baker by Nature
Serves 6-8
For the Mini Poppy Seed Meringues
Ingredients:
2 egg whites
1/4 teaspoon salt
1/4 teaspoon cream tartar
1/2 cup sugar
1/2 tablespoon poppyseeds
Instructions:
Preheat oven to 225 degrees (F). Line a large baking sheet with parchment paper, and set aside.
Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer, and beat on medium speed until soft peaks begin to form. Gradually add the sugar, and continue to beat mixture until the meringue starts to hold stiff, shiny peaks.
Carefully spoon the meringue into a pastry bag and pipe small, swirly rounds (about one inch each) onto the prepared baking sheet. Sprinkle with poppy seeds and bake for about 2 hours. Transfer meringues to a cooling wrack to cool completely.
For the Lemon Pudding
Ingredients:
1/2 tablespoon lemon zest
3/4 cup fresh lemon juice
3/4 cup sugar
4 large eggs
5 tablespoons unsalted butter
3/4 heavy cream
1/4 cup powdered sugar
Instructions:
Fit a medium sized bowl with a fine mesh sieve. Set aside.
Combine the lemon zest, lemon juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer – stirring almost constantly – over medium-low heat. Once the mixture has thickened – it should be able to coat the back of a metal spoon – remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
While the pudding chills, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. When pudding is cooled, fold the cream into the pudding, stirring until completely combined.
Top each pudding with a meringue or two, and either eat at once or refrigerate until needed. Pudding will last up to 48 hours.
Erika says
Love this… who doesn’t love puddin!! 🙂
Lauren @ Climbing Grier Mountain says
Dude, lemon pudding is where it’s at! BRING ON THE CREAM!
Kelly Senyei | Just a Taste says
These look incredible! Love, love, love lemon pudding 🙂
Pamela @ Brooklyn Farm Girl says
I have never made homemade pudding, what type of person am I? But it has on my mind lately, singing to me “pudding, make me.. make meeeeeeeee” so this is it! It’s going to be done! Can’t wait! This looks so darn good!
Sarah K. @ The Pajama Chef says
i love pudding these days…and i’m not sure i’ve ever had lemon pudding, but it sounds magnificent!
Julia {The Roasted Root} says
I LOVE lemon pudding! And I’ve never tried making meringues, so I’m all sorts of intrigued here. Gorgeous photos, as always, my dear. I want to reach in and take a bite!
carrian says
Now that’s my kind of dessert! Love this!
Eva @ Eva Bakes says
I love lemony desserts, and pudding is no exception. I also buy heavy cream just to make ice cream… and other yummy sweets!
Tieghan says
Pudding is always a huge hit around here! Granted it is normally chocolate, but we could use a little something different1 These look awesome!
Dan from Platter Talk says
I love pudding, too! Who doesn’t?! This recipe looks perfect for these dog days of summer. Great post!!