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Meyer Lemon-Honey Ricotta Pudding

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 egg

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!

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7 Responses to Meyer Lemon-Honey Ricotta Pudding

  1. Dorothy at ShockinglyDelicious December 24, 2012 at 5:01 pm #


  2. Valentina December 24, 2012 at 9:36 pm #

    Jeanne — these images are so festive & pretty. I LOVE Meyer lemons — my parents have a Meyer lemon tree in their yard which I take full advantage of. 😉 Happy holidays!!

    • Jeanne December 25, 2012 at 5:12 pm #

      Thanks! I would LOVE to have a Meyer lemon tree…I’d never get tired of that incredible fragrance!

  3. amee December 31, 2012 at 9:00 am #

    Wow, ricotta and honey sounds like a great combo. GREAT! i like your presentation by the way. my mom has a meyer lemon tree in houston, but i’m sure the results are not as wonderful as a California tree…
    i use meyer lemon juice in my greek salad dressing and i can’t go back to an “ordinary” lemon.

    • Jeanne January 1, 2013 at 12:23 pm #

      Thanks, Amee!

  4. Bárbara January 1, 2015 at 6:24 am #

    Just made them, but made some substitutions: used 1 TBS gluten-free flour and rice syrup instead of honey! Needed 30 minutes here. ABSOLUTELY amazing! Thank you very much for such an easy and delightful dessert. All the best!

    • Jeanne January 1, 2015 at 7:39 am #

      Wonderful! Thanks, Barbara!

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