Lemon Pudding with Candied Lemon Slices

Lemon Pudding with Candied Lemon Slices | Big Girls Small Kitchen

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons.  Want even more gf desserts? Check out Natalie’s Baked Apples

To paraphrase the French philosopher Albert Camus, “in the depths of winter, I learned there was an invincible summer at the grocery store.” Well, that “summer” turns out to be lemons, deliciously in season in the frozen winter months, somehow a harbinger of all things spring.

This lemony dessert blends the comforting, wintry nature of a home-cooked pudding with the ethereal sunshine of lemon, topped with vanilla whipped cream and a cheerful candied lemon slice.

This pudding really comes together in a snap, and the hardest part is waiting for it to chill. While the burst of lemon becomes intensified as the sweet chills, bites are quite delicious warm and at room temperature as well. Making the pudding and candied lemons the night before may be the best approach, though, so the pudding is firmly chilled and the candied lemons have set before you present the dessert. A bit of whipped cream finishes the freshness of the lemon with just enough creamy airiness. Though simple, this dessert is not easily forgotten. I hope it becomes a staple.

**Recipe**

Lemon Pudding with Candied Lemon Slices
Adapted from  Diana Rattray and Real Simple
Serves 4-6

Ingredients

For the pudding
3/4 cup sugar
1/3 cup cornstarch
2 1/2 cups whole milk
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2 teaspoons fresh lemon zest
1/2 cup fresh lemon juice (from approximately 3-4 large lemons)
1 tablespoon butter, room temperature
Whipped cream, to garnish, if desired

Mix together the sugar and cornstarch in the bottom of a heavy saucepan. Whisk in the milk and the egg and egg yolk. Heat slowly over medium heat, stirring constantly, until the mixture thickens, becomes pudding-like in texture and thickly coats the back of a spoon. Remove from heat immediately and quickly stir in the lemon zest and butter. Slowly stream in the lemon juice, stirring well to fully incorporate. Pour the pudding through a mesh strainer into a bowl to catch the zest and any bits that may have curdled. Then pour into 4 to 6 individual serving dishes. Cool to room temperature, then keep refrigerated until serving.

For the candied lemon slices
1 to 2 small lemons
3/4 cup sugar
3/4 cup water

Slice the lemons as thinly as possible using a sharp knife or mandolin. Remove seeds from slices. Line a wire cooling rack with parchment paper. In a small saucepan, bring the sugar and water to a boil. Use tongs to lay the lemon slices in a single layer in the mixture. Boil for 5-7 minutes, until the lemon slices are translucent and soft. Remove to the parchment paper to cool completely, at least overnight. Continue with the rest of the lemon slices until all are candied.

To serve, garnish each portion of lemon pudding with whipped cream and a candied lemon slice.

  • Kate Ramos

    Oh this looks delicious! I can’t wait to give it a try!

    • Natalie

      It is so scrumptious! :) Enjoy!

  • Cherryl

    I’m inspired to make this vegan using coconut milk and maple syrup for sweetening.

    • http://www.biggirlssmallkitchen.com/ BGSK

      Let us know how it comes out!

      • Cherryl

        It came out great! I used 1/2 teaspoon of xanthan gum for the thickener. First I let the lemon zest and lemon juice sit with the 4 exact tablespoons of maple syrup to “infuse” for a couple of hours. Then I strained the zest & pulp out, and incorporated everything using a blender plus two cans of regular coconut milk (not light), plus two tablespoons of coconut oil (melted). Then I spooned into serving dishes and chilled overnight. It is so rich that a serving is a satisfying 1/3 cup, or less.

        I couldn’t wait for lunch, and had one for breakfast! I’m on a high fat/low carb diet, so coconut oils and coconut products are the way to go for me. The maple syrup flavor did not overwhelm the lemon and tricked my taste buds into thinking the dish was sweeter than it was. I’m used to having far less sugar overall, because a high fat diet is so satiating. I’m going to play with cutting down the carbs some more for the next batch.

        • Natalie

          This sounds like a great alternative! I’m so glad it worked out for you!

  • Shi Xiaoyu
  • http://livingthegourmet.com/ Lady Gourmet

    A simply delicious and beautiful looking dessert.

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