Meyer Lemon Budino

Just converted this GO TO recipe into KETO format. It is still AMAZING. Subbed 2 tbsp almond flour for the 1/4 cup APF, and 1 to 1 ration Monkfruit sweetener for the sugar. Used a bit more lemon zest, as the store bought Meyer lemons were not as potent as my sister's home grown. Topped with home made whipped cream. Perfect!

• Anonymous

• Arizona

• 11/26/2020

I am rating on potential here due to user error... I was lazy and use RealLemon bottled juice and skipped the lemon zest to appease my children. They loved it, but this fell flat. Don't make my mistake, people. Go for real juice and use the zest. I'll try again.

• lebsamuels

• Davis, CA

• 11/26/2020

This is a go to dessert for me. I often bake them while we’re eating dinner and serve them warm with whipped cream. They’re a bit of a showstopper. They’re elegant, not too sweet, and not too overwhelming when you’re full from a good dinner.

• mcq.maureen9647

• Los Angeles

• 5/11/2019

My guests loved this, served cold with creme fraiche. I thought that the lemon was very, very intense. Next time I might omit the non-Meyer lemon, perhaps add some more Meyer lemon juice instead. I didn't have whole milk, by the way, but 1% plus a couple of tablespoons of cream worked well.

• bw1

• New York

• 2/5/2018

Absolutely love this dessert! Excellent, simple recipe. I couldn't find Meyer lemons, so I used regular lemons only. I doubled the recipe and baked it in a shallow 9x12" baking pan as this was for a 10-12 person dinner party I was invited to. I also only used 1/2 the amount of lemon zest - I didn't have enuf to get the full amount asked for. I baked it for 30 min - top was like a soufflé, bottom layer was exactly like a lemon curd. I made whipped cream to serve alongside it, and unfortunately en route to the dinner party the dessert wound up a bit smashed/cracked. I doctored it up by smoothing a thin layer of the whipped cream over it - no one was the wiser and everyone loved it. I will definitely be making this again!

• Caprice06

• New York, NY

• 2/13/2017

Gosh. I beg to differ. Had great hopes for this given the reviews but I thought this dessert was just okay. I made it exactly as stated.

• jsbjk

• Winnetka, IL

• 1/27/2016

We loved this recipe! I took one of the other suggestions and froze the 1/4 cup of Meyer lemon with the peel. We would do this one again!

• Abbygirl2423

• Vancouver, BC

• 3/16/2015

Suggested this to a friend who we were having dinner with. It almost didn't get made. "I think it's too late... we don't really need dessert..." The ingredients were already bought, the lemons already picked, squeezed, and zested. So I pretty much insisted, not wanting to waste the ingredients. We started making it, but my helper over-whipped the whipped cream and turned it into very sweet butter. The show must go on! We ran out to the store, bought more whipping cream, and I re-whipped it and got it just right just as the timer went off for the oven. I thought the finished product was pretty good, but I wasn't sure what the overall response, since there was irritation at the lateness of the hour and the whipped cream debacle. Final unanimous response: "Oh, no, it was *totally* worth it. These are incredible." So yes, I'll be making this again.

• samtheviking

• Chico, CA

• 7/27/2014

This was a light and not-too-sweet ending to a heavier meal. Garnished with a mint leaf and a couple blackberries - just beautiful! Perfect texture, easy to make...going in regular rotation when I need a nice dessert for guests.

• gypsylthr

• Scottsdale, AZ

• 2/17/2014

I made this for a family Italian dinner. It was a big hit and very easy to make. I will surely make it again.

• jodivanbreda

• New York

• 12/22/2013

这为丈夫的意大利晚餐boss to rave reviews. It had a lovely, ethereal texture and was a great foil to the rich main course. It was also extremely easy to prepare in advance, with ingredients I usually have on hand. A nice alternative to the cliched tiramisu.

• alsmez

• New York, NY

• 7/1/2013

Made this for my book club and the ladies went wild. I used regular lemons instead of myer and added lemon zest, honey, and vanilla seeds to the whipped cream before serving. Definitely preferred the texture of the cool ones vs warm. Delicious!

• kclark1

• Visalia, CA.

• 4/21/2013

Made this on Friday for dinner on Saturday, using all Meyer lemon juice. Delicious! Loved the advance preparation, loved the result -- so much so that I just bought a couple bags of Meyer lemons to juice and freeze to make these even when they are out of season.

• Anonymous

• 富兰克林,小姐

• 3/18/2013

I made this just as described but substituted creme fraiche for the whipped cream. I think it is a better choice as it is slightly tart and perfect with this great dessert. Lots of praise from my dinner guests.

• Anonymous

• Ottawa, Canada

• 1/9/2013

Super easy and very fresh flavor. Used Meyer lemon for all juice, as well as peel. (Used a Microplane to grate and got more than enough peel from 2 small lemons). Didn't make the whipped cream but next time I might make a Mascarpone cream, as another reviewer suggested, which sounds like it might be a better match than straight whipped cream. Would also like to try a raspberry sauce or the ginger cookies to complement the bright lemon flavor. So quick, easy and everyone enjoyed.

• lilymom99

• The Berkshires, MA

• 4/1/2012