Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

Beat the remaining 1/2 cup of cream until soft peaks form; dollop on the puddings. Garnish with the zests and serve.

Make Ahead

The lemon custard and candied zests can be made up to 2 days ahead.

Suggested Pairing

Citrusy, lightly sweet sparkling white.

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