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. No one needs to know it only took you 15 minutes to make.
Video: How to Make Lemon Pudding
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The History of Lemon Pudding
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, according to British Food History. Syllabubs, another sweet frothy drink, are closely related. History lesson over! Lemon posset is fast becoming a trendy dessert, especially in Britain.
The Magic of 4-Ingredient Lemon Pudding
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!
More Lemony Desserts!
Lemon Pound Cake Soft & Chewy Lemon Cookies Lemon Icebox Pie How to Make Lemon Curd Classic Lemon Bars
Recipe can be prepared up to 2 days in advance. Watch carefully and stir frequently to keep the cream from boiling over. Pour into 4 four-ounce ramekins or pretty stemmed glasses.
