Lemon Pudding

*Lemon Pudding*
Serves 6

A delicious lemon pudding that is light and rich and topped by fluffy sweet meringue.  Just perfect for when you want the flavours of lemon meringue, but without the hassle of baking a pie crust.

2 large eggs, separated
1/3 cup sugar
3 ounces cream cheese
1 cup sour cream
1/2 cup fresh lemon juice
1 tsp finely grated lemon zest
1/2 cup double cream
1/3 tsp cream of tartar
2 TBS sugar

Beat the egg yolks in a mixing bowl.  Whisk in the 1/3 cup of sugar, the cream cheese and the sour cream.  Blend until smooth.  Whisk in the lemon juice and the zest.

Place n the top of a double boiler over simmering water.  Cook and stir until the mixture bubbles and thickens.  Remove from the heat and allow to cool.

Pre-heat the oven to 205*C/425*F.  Whip the cream until thick.  Fold this into the lemon mixture.  Divide the lemon mixture between 6 custard cups or ramekins. 

Beat the egg whites until foamy.  Add the cream of tartar and the sugar and continue to beat until the mixture forms stiff peaks.  Drop by tablespoonfuls onto the lemon pudding in the ramekins.  Place the ramekins on a baking tray and then bake in the oven for about 6 minutes, until the meringue topping is lightly browned.  Remove from the oven and cool completely before serving.
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