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.

Ingredients

• 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)

Preparation

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.