Meyer Lemon Panna Cotta

Meyer Lemon Panna Cotta
Meyer lemon–a lemon/orange ­hybrid–is sweeter than conventional lemon. If you don’t have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that’s a bit more tart.


  • 1 Meyer or regular lemon
  • 11 tablespoons 2% reduced-fat milk, divided
  • 1/2 cup half-and-half
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons unflavored gelatin
  • 1 1/2 cups reduced-fat buttermilk
  • Cooking spray
  • Mint leaves and lemon rind strips (optional)


  1. Remove rind from lemon using a vegetable peeler, avoiding white pith.
  2. Squeeze 3 tablespoons juice from lemon.
  3. Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil).
  4. Remove pan from heat; cover and let stand 20 minutes. Discard rind.
  5. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes.
  6. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot.
  7. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute).
  8. Stir in buttermilk and 3 tablespoons juice.
  9. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray.
  10. Cover and refrigerate for 4 hours.
  11. Run a knife around outside edges of panna cotta.
  12. Place a plate upside down on top of each cup; invert onto plate.
  13. Garnish with mint and rind, if desired.

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