Recipe Lemon Curd Pudding
Cool in the refrigerator 30 minutes to 1 hour.
Recipe lemon curd pudding. Preheat the oven to 200ºc 400ºf gas 6. Carefully pour hot water into the larger pan so that it reaches about 1 inch up the sides of the lemon curd pan. Return to double boiler.
Whisk egg mixture into remaining sugar mixture gradually. Whizz the butter sugar and lemon zest until they are pale and creamy in a food processor. 20cm x 14cm x 5cm.
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. Add some cream optional and eat immediately.
Add the milk and 3 tablespoons of lemon juice and mix well. Separate the eggs then add the egg yolks and flour and beat in. Add the lemon juice yolks flour milk and vanilla one by one until you have a smooth batter.
Microwave on high for 3 mins turning halfway through cooking until risen and set all the way through. Leave to stand for 1 min. Serve warm or cold.
Place it in a baking pan add some hot water to about half way and bake for about 45 50 minutes or until the pudding is lightly brown and set on top. Lemon curd is a scrumptious spread for scones biscuits or other baked goods. Substitute the lemon juice and zest with 60 ml orange juice and zest of 1 orange add 5 ml lemon juice.