Lemon Curd Pudding
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- 2 c
- 1/2 tsp
- 6 Tbsp
- 2 c
- 1/2 and 1/2 cream
- eggs, separated
- lenons, zested and juiced
1Preheat oven to 350
2Combine dry ingredients.
3Beat egg whites to stiff peaks.
4Mix the cream and egg yolks and mix well. Add the lemon juice and zest.
5Add the wet ingredients to the dry and mix.
6Fold in the beaten egg whites.
7Pour into buttered 8 inch pan or individual ovenproof bowls.
8Place into a water bath and bake 30-35 minutes until golden brown.
9Best served either warm or room temperature the same day. It's pretty sprinkled with powdered sugar.