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 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.
By kikilovestocook
on September 15, 2011
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My grandmother made a special lemon pudding cake when I was a little girl back in the day. Believe it or not, it was a box mix...I think Betty Crocker....and unfortunately no longer available. What a powerful memory this recipe brings back, the closest thing to my "Mum" cooking for me and the delicious dessert that made me feel special when she made it. Well worth the effort to share with my own family now and soooooo good. Thanks, Paula...my mom's family is from south GA so I really appreciate all the love in your recipes.
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