Lemon Pudding with Italian Meringue

  • Lemon Pudding with Italian Meringue
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Ingredients

Method

Beat butter and sugar together until butter is combined and add the self raising flour with the juice and zest of 1 lemon. Add the two beaten egg yolks and 1 cup milk. Fold in the beaten egg whites. Place pudding into greased pie dish and sit dish in a tray of water. Bake at 150 to 160 deg if fan forced oven.

Meringue:
Put sugar and water in small saucepan and boil, stirring until sugar dissolves. Once sugar has dissolved leave until sugar syrup reaches 248 deg on a candy thermometer. Meanwhile beat egg whites until foamy then add salt and cream of tartar . When soft peaks form put mixer on low speed and start to drizzle in sugar syrup, when all syrup is in mix on high speed for at least 8 mins or until meringue is glossy and has firm peaks.

For presentation I served pudding in lemon skin which had flesh scooped out and topped with meringue and then blow torched the meringue.

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