LEMON CURD PUDDING
LEMON CURD PUDDING
2 c. sugar
1/2 t. salt
6 T. flour
2 c. half-and-half
4 egg yolks
2 lemons, juiced, grated zest
4 egg whites, stiffly beaten
Preheat oven to 350* F. Combine sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add half-and-half. Add egg yolks, lemon juice, and grated zest. Gently fold in beaten egg whites and pour mixture into buttered 8 X 8 X 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.
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