Lemon pudding with meringue topping is a delightful dessert that brings back memories of Sunday dinners at my grandmother's farmhouse. This low-carb version retains all the tangy brightness of the original while being a bit kinder to the waistline. It's perfect for those who want to indulge without the guilt. The combination of the smooth, zesty lemon pudding and the fluffy meringue topping is a classic that never goes out of style. This dish is a testament to how simple ingredients can create something truly special, and it's a wonderful way to bring a touch of nostalgia to your table.

This lemon pudding with meringue topping is a lovely way to end a meal, especially when paired with a light main course like grilled chicken or fish. A fresh green salad with a simple vinaigrette would complement the citrus notes beautifully. For a touch of elegance, you might serve it with a few fresh berries on the side, or a sprig of mint for a pop of color and freshness.

Servings: 4

1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup granulated erythritol or your preferred low-carb sweetener
3 large eggs, separated
1 cup heavy cream
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract

Preheat your oven to 350°F (175°C).

In a medium saucepan, combine the lemon juice, lemon zest, and erythritol. Cook over medium heat until the sweetener is dissolved.

In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm lemon mixture to the yolks, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and let it cool slightly. Stir in the heavy cream until well combined.

Pour the lemon pudding mixture into a glass bowl or individual ramekins.

In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add a tablespoon of erythritol and the vanilla extract, continuing to beat until stiff peaks form.

Spoon the meringue over the lemon pudding, creating small peaks with the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the meringue is lightly golden.

Allow to cool before serving.

For a different flavor profile, you could substitute lime juice and zest for the lemon, creating a lime pudding with meringue topping. If you prefer a dairy-free version, try using coconut cream instead of heavy cream. For an added touch of sophistication, you might sprinkle a bit of grated dark chocolate over the meringue before baking. Remember, the key to a good meringue is ensuring your bowl and beaters are completely clean and free of any grease.

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