Lemon Curd Pudding
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 2 juiced, grated zest lemons
- 4 egg yolks
- 2 cups half and half
- 6 tablespoons flour
- 1/2 teaspoon salt
- 2 cups sugar
- 4 stiffly beaten egg whites
Directions
Preheat oven to 350 °F.
Using a bowl, combine the sugar, salt, and 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.
YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO POST A REVIEW.
Phil the Administrator
Phil the Administrator
Administrator
YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.
I followed all the directions to the letter and there wasn't any pudding at all. It was watery. Reciped doesn't say if yolks need to be beaten and if milk needs to be warm. How do I make this pudding so that it actually comes out to be a pudding. I believe pertinent instructions are missing. I have tried emailing and have receive NO response.
I love lemon and would like to make this again but, the right way.
Any help would be appreciated.
Thank you