Samantha Nicole No-Bake Lemon Pudding? What?! Yep, you read that right! There’s no heat required for this zesty, chilled dessert! Perfect for the sunniest of days when you feel like beating the heat, bites of this creamy, lemony goodness are sure to satisfy. And for an extra kick of summer fun, don’t forget to garnish it with some juicy raspberries for the perfect pairing! No-Bake Lemon Pudding is quite an extraordinary treat!
Ingredients
- 2 large lemons
- 1 vanilla bean pod or 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- fresh raspberries or macerated strawberries, optional, to taste, for serving
Directions
Step 1 –Finely zest 1 of the lemons.
Step 2 –Juice the zested lemon and the remaining whole lemon to make 1/4 cup of juice.
Step 3 –Cut the vanilla bean in half lengthwise, then use the back of a paring knife to scrape the vanilla seeds out from the cut-sides of each of the halves.
Step 4 –Heat a medium saucepan over medium heat.
Step 5 –Add the lemon zest, the vanilla bean pod and seeds, the heavy cream, the granulated sugar, and the salt to the saucepan and stir to combine.
Step 6 –Bring the cream mixture to a simmer, stirring constantly, until the sugar dissolves.
Step 7 –Adjust the heat to medium-low and simmer the cream mixture, stirring constantly, until it begins to thicken, about 3-5 minutes.
Step 8 –Add the lemon juice to the cream mixture and stir to combine.
Step 9 –Transfer the pan from the heat and let the cream mixture cool to room temperature, about 20-30 minutes.
Step 10 –Remove and discard the vanilla bean pod.
Step 11 –Stir the cream mixture and transfer it to a liquid measuring cup.
Step 12 –Evenly divide the cream mixture into four 4-ounce ramekins or small serving bowls and refrigerate, uncovered, until set, for at least 2 hours and up to overnight.
Step 13 –Top the lemon pudding with the fresh raspberries.
Step 14 –Serve chilled.
