There’s something special about Meyer lemons. They’re intensely fragrant and they’re not quite as tart as their other lemon counterparts, which makes them wonderful for baking. And their color is such a beautiful bright yellow it’s almost peachy.
So…now that you’ve probably already encountered an avalanche of holiday cookies, cakes, chocolate, candy canes – are you ready to try something a little different? How about a Meyer lemon pudding?
This pudding is inspired by two of my mom’s different recipes – an unbaked ricotta pudding and a German baker’s cheese pudding – both of which are incredibly easy to make. You can whip up this pudding in just a matter of minutes and pop it in the oven before company arrives – or you can eat it for Christmas breakfast. Either way it’s a refreshing change from ordinary holiday sweets.
Meyer Lemon-Honey Ricotta Pudding
1 15-ounce container ricotta cheese (or 2 cups homemade)
Juice of two Meyer lemons
1/2 cup honey
1 T. flour
Butter for greasing containers
Optional: Fresh cranberries and rosemary for garnish
Combine all ingredients in a blender or food processor and blend until smooth. Pour the mixture into one 8 1/2 by 11-inch glass pan or six oven-safe ramekins. Bake at 350 degrees for 25 minutes. Remove from oven, cool, and garnish with rosemary and cranberries. Serves six.
Many thanks to Frieda’s Specialty Produce for the beautiful Meyer lemons! And Merry Christmas to all from Jolly Tomato!