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New Paths to Old Puddings: Lemon Honeycomb

I came across this tantalizing English pudding recipe ages ago whilst perusing The Kitchn, and immediately put it on my to-do list… where it promptly langished for nearly a year.

Embarassing, since I actually own a copy of Jane Grigson‘s “Good Things”, in which the recipe first appeared, as well as a shame, really, since anything with such an august pedigree is bound to be good.

Moreover it involves lemon and gelatin, two of Mr. T’s absolute favorite things. I’d like to think that my tendency to be slightly sneer-y when it comes to Jell-O type things did not contribute to the lag time, but it probably did.

Although, having made it, I can say with complete confidence that no one could think for a second that this deliciously lemony whimsy came from a packet.

It does, however, bear more than a passing resemblance to the Jell-O 1-2-3 desserts of my childhood. Well, not MY childhood, but you get the idea. A thin layer of tart lemony jelly is topped by a foamy, chiffon-y, lemon mousse that crackles pleasantly in the mouth–a perfect textural compliment to its sprightly tartness.

And, since this is do-ahead and pretties up well in individual glasses, it’s a perfect ending to any big holiday meal–bright in flavor, light in texture, but still indulgently festive.

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