Archive for February 19th, 2010

Lushly Lemon

Herbed Meyer Lemon Pudding

I used Meyer lemons for this because I love their herby flavor.  You could certainly use any lemon.


1 box firm silken tofu

1 tsp pure lemon extract [or more or less, to taste]

juice of one meyer lemon, reduced in volume to about a tablespoon and cooled

peel of one meyer lemon, candied

organic sugar

agave syrup,  to taste

fresh thyme


Add 1/2 cup sugar and 1/2 cup water to a sauce pan.  Bring to a simmer and add in lemon peel.  Simmer for 5 minutes.  Transfer lemon peels from syrup to a bowl containing fresh sugar and toss to coat.  Set aside on a paper towel.

Keep the sugar syrup simmering on the stovetop until the color darkens significantly.  Add in some fresh  thyme leaves,  the amount is entirely up to you.  Pour the hot carmelized sugar onto a silpat sheet or oil-sprayed cookie sheet and tilt until the sugar has thinned.  Set aside to harden.

In the food processor add in the tofu, lemon juice, lemon extract and fresh thyme leaves.  Pulse until silken.  Sweeten with agave syrup and move to a bowl.  Stir in minced candied lemon rind to taste.  Allow to chill and set up in the refrigerator for at least 30 minutes.  Garnish with cracked shards of the hardened thyme sugar.

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