Lemon meringue pudding

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

Attention sweet tooth and fans of citrus flavors because this lemon curd and meringue pudding could become your new favorite dessert. Halfway between a sponge cake and a coulant, the texture of this sweet, soft, spongy and slightly moist, is tremendously addictive. Well, the texture and also the taste. Because everything that contains lemon curd is guaranteed success!

These lemon curd pudding can be eaten as is, that is, without the topping, but we must admit that the meringue suits the lemon like a glove. It is also very easy to prepare and if we have to wait for the pudding to cool down, why not dedicate that time to such a noble task? They are very lucid and it is already known that food enters through the eyes, so do not be lazy and encourage you to make the complete recipe. You will appreciate it and they will thank you. Little word.

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

Ingredients (for 4 units)

For the pudding base:

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

For the meringue topping:

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

Tiptree Lemon Curd Lemon Sour Cream , Zwilling bamboo cutting board , Birkmann round cooling rack and Le Creuset ceramic ramekins .

Elaboration

1. Heat the oven to 180º and grease, with a tad of butter, a container suitable for the oven or four individual containers . I prefer to use individual containers like the Le Creuset ceramic ramekins because I avoid having to serve dessert at the table and, in addition, they are very elegant.
2. In a deep and wide bowl , mix the butter and sugar. Grate the lemons and add the zest. We beat with electric rods until creamy.
3. On a wooden board, cut the lemons with the help of a sharp knife and squeeze their juice. Add it to the previous mixture along with the milk, the lemon curd and the three egg yolks. Stir again until integrated.
4. It will seem that the mixture is cut, but it is not the case so we ignore it and continue with the preparation adding the flour, previously sifted .
5. Finally, in a clean and dry container we beat the egg whites without reaching the point of snow. We incorporate them, little by little, into the previous mass. With enveloping movements from bottom to top so they don't lose incorporated air.
6. Divide the mixture between the four greased ramekins and place them on a baking tray . We cover the base of the tray with a centimeter of hot water and bake for 20 minutes or until the surface is lightly golden.
7. Remove the ramekins from the oven and let them cool on a wire rack .
8. Meanwhile we prepare a meringue with the egg white and icing sugar.
9. In a clean and dry container we beat the egg white. When it begins to take consistency we add the sugar. We do it slowly while we beat so that the incorporated air is not lost until reaching the point of snow.
10. Transfer the meringue to a pastry bag and decorate our lemon curd pudding, once cold, with the drawing that we like.
11. Dust the surface with a little icing sugar and brown the surface with a blowtorch or, failing that, placing the ramekins in the oven, under the grill, for a few minutes. Be careful with the latter because the meringue burns very easily.