Image by JCarrot

Out here in Northern California during the winter months, Meyer Lemons are dripping off the trees like perfect golden globes. You can recognize a Meyer Lemon tree from far away because their coloring is such a strong and deep shade of yellow and the smell of their blossoms is pungent and plentiful. Currently, my house is overflowing with bowls of Meyer Lemons from various friend’s trees and I can’t bear to let these delicacies go to waste so I am always looking for new Meyer Lemon recipes.

I recently came across this recipe for Meyer Lemon Pudding which is delicious and refreshing. It’s also really easy – just put all of the ingredients in the Kitchen Aid or hand mixer and let the beaters do the work. The pudding was smooth and sweet after it came out of the oven and tasted like a light and fluffy cheesecake after it sat in the refrigerator overnight. Additionally, I substituted goat’s milk for cow’s milk, and you could probably also switch duck eggs for chicken eggs if you had a few of those laying around too.

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

Whenever I walk past a lemon tree that is swimming with lemons, I always ask the owner if I can pick a few to take home. If the tree is full, the owner probably isn’t going to mind a few going to a happy home to create a delicious dessert, and will probably load you up with more than you can carry.

Enjoy!

Click here for the source of the recipe.

Adapted from “The Fannie Farmer Cookbook,” by Marion Cunningham. The fragrance of the Meyer lemon comes through in this easy old-fashioned pudding, which separates during baking into a sponge layer on top and a creamy custard underneath.

Ingredients:

2 tablespoons butter

1/2 cup sugar

3 eggs, separated

1 cup milk

1 1/2 tablespoons flour

1/3 cup Meyer lemon juice

Grated rind of 1 Meyer lemon

1) Preheat oven to 350 degrees. 2) Beat butter until soft, then gradually add sugar, beating until incorporated. Beat in egg yolks one at a time. Add milk, flour, lemon juice and rind; beat well (mixture may have a slightly curdled look). 3) Beat egg whites until they form soft peaks, then fold into the batter. Pour into a 1 1/2-quart nonreactive baking dish and set in a pan of hot water that comes halfway up the sides of the dish. Bake for 50 to 60 minutes, or until light golden-brown on top. 4) Serve tepid or chilled. 5) Garnish with lemons or edible flowers.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

—  Rachel Fishman Feddersen, Publisher and CEO

With your support, we’ll be ready for whatever 2025 brings.

$36 $500

$120 $180 Other amount