Lemon meringue pudding

Carmen, author of Tia Alia , is back to bring us a delicious and easy-to-make lemon meringue pudding. Any excuse will be good to prepare this delicious dessert!

Attention sweet tooth and citrus flavour lovers, because this lemon curd and meringue pudding could become your new favourite dessert. Halfway between a sponge cake and a coulant, the texture of this sweet, soft, spongy and slightly moist, is incredibly addictive. Well, the texture and also the flavour. Because anything with lemon curd is guaranteed to be a hit!

These lemon curd puddings can be eaten as is, that is, without the topping, but you have to admit that the meringue goes perfectly with the lemon. It is also very easy to prepare and if we have to wait for the puddings to cool down, why not dedicate that time to such a noble task? They look great and, as we all know, food enters through the eyes, so don't be lazy and try the full recipe. You will appreciate it and they will appreciate it. I promise.

Le Creuset ceramic ramekins , Zwilling bamboo wood cutting board and Pallarès carbon steel knife .

Ingredients (for 4 units)

For the pudding base:

• 50g of butter at room temperature + a little to grease the molds
• 200gr of sugar
• The zest and juice of 2 lemons
• 3 “L” eggs, whites and yolks separated
• 50gr of flour
• 150ml of milk
• 100gr of lemon curd

For the meringue topping:

• 1 egg white
• 15g icing sugar + extra for sprinkling

Tiptree Lemon Curd Sour Cream , Zwilling Bamboo Cutting Board , Birkmann Round Cooling Rack , and Le Creuset Ceramic Ramekins .

Elaboration

1. Preheat the oven to 180º and grease an oven-safe container or four individual containers with a little butter. I prefer to use individual containers like the Le Creuset ceramic ramekins because I avoid having to serve the dessert on the table and they are also very elegant.
2. In a deep, wide bowl , mix the butter and sugar. Grate the lemons and add the zest. Beat with an electric whisk until creamy.
3. On a wooden board, cut the lemons with a sharp knife and squeeze out their juice. Add it to the previous mixture along with the milk, lemon curd and three egg yolks. Stir again until combined.
4. It will seem like the mixture is cut, but this is not the case, so we ignore it and continue with the preparation, adding the flour, previously sifted .
5. Finally, in a clean, dry bowl, beat the egg whites until they are stiff. Add them little by little to the previous mixture using circular movements from bottom to top so that they do not lose any incorporated air.
6. Divide the mixture between the four greased ramekins and place them on a baking tray . Cover the base of the tray with one centimetre of hot water and bake for 20 minutes or until the top is lightly browned.
7. Remove the ramekins from the oven and allow to cool on a wire rack .
8. Meanwhile, prepare a meringue with the egg white and icing sugar.
9. In a clean, dry bowl, beat the egg white. When it begins to thicken, add the sugar. Do this slowly while beating so that the incorporated air does not escape until it reaches the point of snow.
10. We put the meringue into a pastry bag and decorate our lemon curd pudding, once cold, with the design we like.
11. Sprinkle the surface with a little icing sugar and brown the surface with a blowtorch or, alternatively, place the ramekins in the oven, under the grill, for a few minutes. Be careful with this last point because the meringue burns very easily.