Lemon Pudding

Lemon Pudding


  • 2 large free range eggs, separated
  • 64g of caster sugar (1/3 cup finely granulated sugar)
  • 3 ounces cream cheese
  • 120g sour cream (1 cup)
  • 120ml lemon juice (1/2 cup)
  • 1 tsp finely grated lemon zest
  • 120ml cream (1/2 cup)
  • 1/4 tsp cream of tartar
  • 2 TBS caster sugar


  1. You will need a double boiler for this, or a heatproof bowl that will sit comfortably over a saucepan of boiling water.
  2. Beat the egg yolks togeher with the sugar.  Beat in the cream cheese and sour cream until smooth. Add the lemon juice and lemon zest, combining well.  Pour into the top of the double boiler, or into the heatproof bowl.
  3. Cook, stirring constantly over simmering water, until the mixture becomes thick. Remove from the heat and cool completely.
  4. Preheat the oven to 220*C/425*F/ gas mark 7. 
  5. Whip the cream until stiff.  Fold into the cold lemon mixture and then pour the pudding into a shallow casserole dish.
  6. Beat the egg whites with the cream of tartar until foamy.  Continue to beat  while drizzling in the sugar.  Beat until the egg whites become stiff and form peaks. 
  7. Drop by tablespoons over top of the cold pudding.  Pop the casserole into the oven for about 6 minutes until the meringue is golden brown. Cool completely before serving.

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