Meyer Lemon Cream Puddings with Graham Crackers and Sea Salt Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

20 minutes
Total Time

2 hours 20 minutes (includes chilling time)

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Ingredients

Makes 4 servings

3 large eggs

2/3 cup sugar

2 teaspoons finely grated Meyer or regular lemon zest

1/2 cup fresh Meyer or regular lemon juice

2 tablespoons unsalted butter, cut into pieces

1 1/2 cups chilled heavy cream

6 graham crackers, crumbled

Flaky sea salt (such as Maldon)

Step 1
Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
Step 2
Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you're not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
Step 3
Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.
Step 4
DO AHEAD:Lemon curd can be made 1 week ahead. Keep chilled.

Nutrition Per Serving

Per serving: 520 calories

42 g fat

0 g fiber

#### Nutritional analysis provided by Bon Appétit

3 more ideas for … Meyer Lemon Cream

The tart layer in this easy dessert—made by enriching lemon curd with heavy cream— is so good, you'll want to make it the base of other sweets, too. A few suggestions:

CakeSlather cream on a slice of vanilla pound cake at teatime (or snack time).

TartChill, then spoon into a prebaked tart shell, garnish with whipped mascarpone, and you've instantly got lemon cream pie.

Fruit and CreamLayer in bowls with fresh fruit. Finish with a bit of raw sugar.

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Reviews (7)

Super easy (even easier hack...buy high quality lemon curd). Made this for Easter for 10 and it was the star of the dinner party. I used salted carmel crackers and ginger snaps instead of grapham crackers and put fresh raspberries on time with the zest and crumble. This could be your best, quick Spring/Summer dessert!
- Ginny
- Saratoga Springs NY
- 4/12/2023
Delicious! I prefer rich or tart desserts to sweet ones, so reduced the sugar quite a bit. Turned out excellent.
- drewprop
- New York, NY
- 1/1/2016
Very easy to make. I used 3/4 cup of cream instead of the 1-1/2 cups and used sugar in the raw instead of white sugar simply because that was all I had and still turned out great. This will be my go to quick dessert!
- stephencurry76
- Lexington, KY
- 4/3/2014
I made this yesterday since I had been gifted a big bag of meyer lemons. I had the cute Weck glass jars as shown in the photo, too. It turned out nicely and our dinner guests seemed to really like it. Don't panic if you see white chunky things forming while you cook it on the stove. It's just the egg whites cooking and they will disappear when you churn everything in the blender. I would not use as much cream next time; one cup would probably be enough. Also, I think it was a little too buttery so I might cut that back next time. too. I used crumbled ginger snaps since I had them and they were great!
- FGisler
- California
- 3/15/2014
Simple and delicious! My family loved it. Easy to make if you prepare lemon cream ahead of time. I used only 1 cup of cream, and a few less Tablespoons of sugar to make it extra tart! Served in a fancy bowl with a touch of whipped cream on the top and the zest and sea salt. It would be great with a nice glass of port.
- sjoos1
- Minneapolis, MN
- 2/21/2014
Wonderful and simple to make. I used regular lemons.
- TotallyDaft
- Wilmington
- 2/13/2014
Sounds like something to serve with fresh berries!
- cyndycita
- 2/13/2014
Delicious and easy to make!
- shannon_proctor
- Detroit, MI
- 2/12/2014