Meyer Lemon Thyme Pudding Recipe

Preparation

1. 1

   Prepare the Pudding

   In a medium saucepan, combine the Meyer lemon juice, zest, sugar, cornstarch, and a pinch of salt. Whisk together until smooth.

2. 2

   Add Milk and Eggs

   Gradually whisk in the milk until fully combined. In a separate bowl, beat the eggs until frothy, then slowly add a little of the warm lemon mixture to the eggs to temper them before whisking the egg mixture back into the saucepan.

3. 3

   Cook the Mixture

   Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the heavy cream and thyme leaves.

4. 4

   Chill the Pudding

   Pour the pudding into individual serving dishes and refrigerate for at least 2 hours or until set.

5. 5

   Make the Whipped Cream

   In a mixing bowl, whip the remaining heavy cream until soft peaks form. Sweeten with sugar to taste if desired.

6. 6

   Serve

   Top the chilled pudding with a dollop of whipped cream before serving.