Lemon Silk Pudding
Grapefruit juice adds a sophisticated, slightly tart touch to the traditional crème brûlée. Photo by Cristina Donnadieu | 21 Club.



Category Main Page
Articles & Reviews


Main Nibbles
Main Page
Articles & Reviews Of Foods From A To Z





August 2010

Product Reviews / Main Nibbles / Desserts

Lemon Pudding Recipe With Stewed Blackberries

Smooth, Creamy Lemon Silk Pudding Is A Winner



Pudding Overview

The word “pudding” means many things.

  • In the U.K. it refers to any dessert. It also refers to sweet, cake-like baked, steamed and boiled puddings, usually made in a mold.
  • There are also savory puddings.
  • And then there’s the category of creamy puddings—what Americans typically think of as pudding, mostly enjoyed in the form of chocolate pudding, vanilla pudding, butterscotch pudding and lemon pudding. They do double duty as pie filling.
  • When a recipe is exceptionally smooth and light, it is often called silk pudding for its silky texture.

Lemon Silk Recipe

Lemon is an under-appreciated flavor. More people reach for chocolate and don’t get to know the bright, refreshing taste of lemon. While blackberries are plentiful, the three pints required to make this recipe are more affordable than at other times of the year. You can substitute raspberries in the off season.

This recipe, by Kimberly Bugler, pastry chef at New York’s famed 21 Club shows how lemon can dazzle. Both the pudding and the blackberry sauce need to chill for several hours or overnight.



  • 2-½ cups heavy cream
  • ½ cup sugar
  • 6 tablespoons lemon juice
  • 1 pint blackberries
  • Optional garnish: candied lemon peel, crème fraîche



  1. Place 3 to 5 blackberries in each of 8 martini glasses.
  2. Mix cream and sugar in non-reactive saucepan.*
  3. Heat to 175°F (use a candy thermometer).
  4. Remove from heat and stir until temperature lowers to 150°F.
  5. Whisk in lemon juice.
  6. Immediately funnel into martini glasses, filling 2/3 of the way up. Let chill in refrigerator for several hours or overnight to set the cream.

*A nonreactive saucepan is one that is not copper or aluminum, both of which react with acid (hard anodized aluminum pans are nonreactive because the anodizing process add a thin layer of nonreactive aluminum oxide). Stainless steel, nonstick coatings, glass and ceramic pots are nonreactive.

Stewed Blackberries

Make this recipe one day in advance if you can.


  • 2 pints blackberries
  • ¾ cup sugar
  • 2 tablespoons lemon juice


  1. Combine sugar, lemon juice and ½ pint of blackberries in a saucepan over high heat. Cook until berries release their juice and a clear purple syrup forms.
  2. Turn off heat and stir in remaining blackberries.
  3. Chill until ready to serve.
  4. Spoon stewed blackberries over Lemon Silk and serve.


Recipe courtesy 21 Club. All other content

© Copyright 2005-2022 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.