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Ingredients

300ml thin cream
1 teaspoon grated lemon rind
125g caster sugar
60g fresh white breadcrumbs
10g unsalted butter
2 eggs, separated, plus 2 extra eggwhites
300g good-quality lemon curd*
1 tablespoon icing sugar

Method

Step 1 Preheat the oven to 170°C. Place cream, rind and 25g of sugar in a pan. Stir over low heat until sugar dissolves. Remove from heat and beat in breadcrumbs and butter. Add yolks and beat to combine.
Step 2 Divide mixture between four 250ml-capacity ovenproof dishes, place on a baking sheet and bake for 20 minutes or until just set. Remove from oven and increase heat to 190°C. Spread curd over puddings. Beat eggwhites in a clean bowl with electric beaters until soft peaks form. Slowly add remaining sugar and beat until stiff and glossy. Pipe meringue onto puddings, dust with icing sugar. Bake for 5-10 minutes until golden.

Lemon queen of puddings

How to make Lemon queen of puddings

Ingredients

Method