Lemon Pudding with Italian Meringue

  • Lemon Pudding with Italian Meringue
Ranking: 5 more votes required!

Rated 0 out of 5 based on 0 votes



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.

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.

Leave a Review

Leave a rating