Just a few simple ingredients turn in-season lemons into a creamy dessert that will have you dreaming of sunny summer days in Italy!

Sicilian Lemon Pudding
adapted from a recipe by Rachel Roddy

INGREDIENTS

3-4 lemons - preferably organic
3 eggs
½ cup corn starch
1 to 1-1/4 cups superfine sugar*
3 cups water

*If you can’t find superfine sugar you can make your own by pulsing regular, granulated sugar in a blender or food processor until the grains become finer. Be sure to stop pulsing before the sugar becomes powdery like powdered sugar. Measure the sugar after processing.

If you are using Meyer Lemons, which tend to be sweeter and less acidic, or if you prefer less sweet desserts, use the lower amount of sugar.

DIRECTIONS

Zest the lemons using a fine grater then cut in half and juice. You should wind up with about ½ cup of lemon juice. Reserve the zest and juice separately.

In the bowl of a stand mixer combine the zest, eggs, corn starch and sugar using the whisk attachment. Mix at a medium high speed until the ingredients are well blend and become thick and creamy. You can also do this by hand with a whisk or using a hand mixer.

Transfer the mixture to a saucepan and add the lemon juice and water. Cook over medium low heat, stirring constantly until the mixture is thick enough to coat the back of the soon. (You may want to start with a whisk and move on to a wooden spoon as the pudding begins to thicken.) This may take as long as 15 minutes. The mixture should not boil.

Transfer the pudding into small bowls or glasses. Let cool on the counter for 30 minutes then cover and refrigerate until ready to serve, at least 6 hours.

Serve with topped whipped cream, berries and/or crumbled shortbread cookies.