Dessert: Lemon Puddings with Candied Lemon Zest

Recipe by Grace Parisi This amazing pudding sets from the acid in the lemon juice; there's no need to add gelatin. The texture is best when the puddings are allowed to firm up overnight.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Lemon Puddings with Candied Lemon Zest

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

4 lemons
2 1/4 c. sugar
1 1/4 c. water
3 1/2 c. heavy cream
1 pinch salt

Instructions

Peel the zest in strips from the lemons. Cut the strips into 1- by 1/8-inch julienne. Transfer the zest to a large saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain and return the zest to the saucepan. Add 1 1/4 cups of the sugar and 1 1/4 cups of water and bring to a boil. Simmer over moderate heat until the syrup is reduced to 2/3 cup and the zest strips are translucent, about 10 minutes. Using a slotted spoon, transfer the strips to a bowl and toss with the remaining 1 cup of sugar. Let cool.
Add 3 cups of the cream to the lemon syrup in the saucepan and simmer until reduced to 3 1/2 cups, about 15 minutes.
Halve and juice the lemons; you should have 3/4 cup of juice. Add the lemon juice and salt to the saucepan and let cool slightly. Pour the pudding into 6 glasses and chill until set; at least 5 hours and preferably overnight.
Beat the remaining 1/2 cup of cream until soft peaks form; dollop on the puddings. Garnish with the zests and serve.

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