Photo: Lemon Curd Pudding Recipe
Ingredients
- 2 cups sugar
- 1/2 teaspoon salt
- 6 tablespoons flour
- 2 cups half-and-half
- 4 egg yolks
- 2 lemons, juiced, grated zest
- 4 egg whites, stiffly beaten
Directions
Preheat oven to 350 degrees F.
Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown.
Serve warm or cold.
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By srs_12677800
Missouri
on January 17, 2013
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There is something wrong with this recipe. I had the same problems as many people with it being soupy and definitely undercooked. At the very least it needs to be cooked much longer as there was no way the eggs were cooked at all. I put the soupy mess in the microwave and it was edible after that.
By crlawrence
on April 30, 2012
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It sounded so good I couldn't wait to try it. It said to beat the egg whites stiff. But, mine was a hugh flop. The top part was a barely cooked meringue and the bottom was watery. What a disaster.
By rcrnancy_559386
Whitesboro, TX
on December 28, 2011
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This is a wonderful light lemony cake. I have made this many times. If you over beat the egg whites at all you will get a runny consistancy on the bottom.
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