I have a Meyer lemon tree in my front yard in Santa Cruz, and I’m definitely going to try this recipe soon. I’ve made the lemon custard from the Green’s cookbook a bunch of times, but your recipe looks great.
Lovely to see this wonderful dessert here. It is called Lemon Delicious in Australia and is an old favourite from my childhood. BTW I have a wonderful Lisbon lemon tree in my very small garden. Strongly prefer Lisbons. Real lemons. 😊
Hi David, this was crazy delicious and we had to restrain ourselves from eating the whole thing the first night, finished it last night. Mine came out much darker than yours did, almost burnt looking, at 35 minutes. I had it on the middle rack. Do I need to move to a lower rack or just check it earlier?
Glad you liked it! Everyone's oven is different and when I'm baking I usually keep an eye on things - no matter what, and if something seems to be getting too dark on top, I move it down or drape it with foil.
"Cerave" unscented moisturizer in large bottles at great prices at the Pharmacy at 26 Rue du Four (corner of rue de Four and rue Bonaparte) in the 6th just off of blvd Saint-Germain. Unfortunately, you'll have to leave the 11th but it is worth it. I shop there regularly.
they now sell Cerave at most pharmacies in Paris but always surprised how much perfume and fragrances are added to products, including laundry detergents. It’s impossible to find unscented shaving cream too :-/
Just curious--do you know my author friend Diane (Murray) Johnson? I have an impression that Americans in Paris get to know one another. She's a novelist and a great cook!
Hi, David. I'm at my aunt's in Sacramento. She has three lemon trees! We just moved her to assisted living, so I'm going to make her your pudding and take it tomorrow. Thanks! Constance
it's a keeper for sure! By the way, we absolutely loved your book on renovating your apartment in Paris. It was a good guide for us when we were looking for our place in Montpellier.
The way I now have an insatiable craving for this lemon pudding!! Saving for when I visit family in Arizona next month. I live in New York City and picking fresh lemons for this from their backyard tree will be a sure highlight of my trip.
looks amazing! could i substitute the butter w/ margarine and the milk w/ almond milk to make it non-dairy? pls let me know asap as i'd like to make it for my guests on friday night. love your newsletter! 175k subscribers is a big deal! dan
I've only made the recipe as written. I think plant-based margarines work like butter but haven't tried it with it, or plant-based milk. But if you do try them, let us know how they turn out as others are asking the same questions : )
When the memory of the butterscotch pudding I made last week (using Muscovado dark brown sugar) recedes, I will make this. I even have blackberries in the freezer. And raspberries . . . raspberry sauce or coulis could be gorgeous with it.
With a small household, I appreciate that the recipe makes four servings, since pudding does not age well.
David: To replace the white flour with tapioca granules or tapioca flour, would the amount be half of the amount of all-purpose flour in the recipe, as for cornstarch, as you say in your newsletter? Merci!
Thanks for the link. It says: "Despite its name, tapioca flour is a starch that makes a great gluten free thickener. Instead of using wheat flour to thicken a soup or dressing, you can use tapioca flour to achieve the same effect. Commonly substituted at a 1:1 1/2 ratio, we recommend first creating a slurry of tapioca flour and then adding it to your recipe. Doing so will ensure that the tapioca flour is evenly distributed and help prevent clumping. "
I'm assuming that in their ratio, the "1" is APF and the "1 1/2" is tapioca flour/starch. Hope correct!
I have a Meyer lemon tree in my front yard in Santa Cruz, and I’m definitely going to try this recipe soon. I’ve made the lemon custard from the Green’s cookbook a bunch of times, but your recipe looks great.
Wonderful, easy pudding.
Lovely to see this wonderful dessert here. It is called Lemon Delicious in Australia and is an old favourite from my childhood. BTW I have a wonderful Lisbon lemon tree in my very small garden. Strongly prefer Lisbons. Real lemons. 😊
So delicious, thank you for sharing! First dessert of the new year and we were over the moon to start it with very lemony deliciousness.
I made it in a deep dish pie pan
Hi David, this was crazy delicious and we had to restrain ourselves from eating the whole thing the first night, finished it last night. Mine came out much darker than yours did, almost burnt looking, at 35 minutes. I had it on the middle rack. Do I need to move to a lower rack or just check it earlier?
Glad you liked it! Everyone's oven is different and when I'm baking I usually keep an eye on things - no matter what, and if something seems to be getting too dark on top, I move it down or drape it with foil.
Made it last night and it was really good. Thanks David.
"Cerave" unscented moisturizer in large bottles at great prices at the Pharmacy at 26 Rue du Four (corner of rue de Four and rue Bonaparte) in the 6th just off of blvd Saint-Germain. Unfortunately, you'll have to leave the 11th but it is worth it. I shop there regularly.
they now sell Cerave at most pharmacies in Paris but always surprised how much perfume and fragrances are added to products, including laundry detergents. It’s impossible to find unscented shaving cream too :-/
She's getting up there in years, so she probably doesn't get out much these days.
Just curious--do you know my author friend Diane (Murray) Johnson? I have an impression that Americans in Paris get to know one another. She's a novelist and a great cook!
Constance Malloy
I met her many years ago but I haven’t seen her since
Hi, David. I'm at my aunt's in Sacramento. She has three lemon trees! We just moved her to assisted living, so I'm going to make her your pudding and take it tomorrow. Thanks! Constance
Made this tonight to eat after dinner of wine braised chicken and mushrooms (we’re in Montpellier). Easy and so delicious!!!
glad you liked it!
https://www.instagram.com/p/CzuIIGst0b8/
it's a keeper for sure! By the way, we absolutely loved your book on renovating your apartment in Paris. It was a good guide for us when we were looking for our place in Montpellier.
The way I now have an insatiable craving for this lemon pudding!! Saving for when I visit family in Arizona next month. I live in New York City and picking fresh lemons for this from their backyard tree will be a sure highlight of my trip.
Having fresh lemons is a wonderful thing. It's one of the things I miss about living on the West Coast...all those lemons and citrus : )
Very much agree! The best.
looks amazing! could i substitute the butter w/ margarine and the milk w/ almond milk to make it non-dairy? pls let me know asap as i'd like to make it for my guests on friday night. love your newsletter! 175k subscribers is a big deal! dan
I've only made the recipe as written. I think plant-based margarines work like butter but haven't tried it with it, or plant-based milk. But if you do try them, let us know how they turn out as others are asking the same questions : )
I may have to consider this when my meyer lemons ripen, hopefully in the next month. thank you
When the memory of the butterscotch pudding I made last week (using Muscovado dark brown sugar) recedes, I will make this. I even have blackberries in the freezer. And raspberries . . . raspberry sauce or coulis could be gorgeous with it.
With a small household, I appreciate that the recipe makes four servings, since pudding does not age well.
David: To replace the white flour with tapioca granules or tapioca flour, would the amount be half of the amount of all-purpose flour in the recipe, as for cornstarch, as you say in your newsletter? Merci!
I don't know about tapioca flour/granules vs. wheat flour but Bob's Red Mill mentioned how to substitute it, and what ratios, here: https://www.bobsredmill.com/blog/healthy-living/what-is-tapioca-flour-where-does-it-come-from/
Thanks for the link. It says: "Despite its name, tapioca flour is a starch that makes a great gluten free thickener. Instead of using wheat flour to thicken a soup or dressing, you can use tapioca flour to achieve the same effect. Commonly substituted at a 1:1 1/2 ratio, we recommend first creating a slurry of tapioca flour and then adding it to your recipe. Doing so will ensure that the tapioca flour is evenly distributed and help prevent clumping. "
I'm assuming that in their ratio, the "1" is APF and the "1 1/2" is tapioca flour/starch. Hope correct!