It’s no secret that I’m a huge fan of Donna Hay‘s recipes and photographs. She is such an inspiration to me, with her iconic light blue styling, simple cooking methods and modern approach to food in general.
Donna uses whole lemons (yes, skins, pith and all) to create this simple pudding that almost resembles a baked lemon curd. It reminds me very much of the middle layer of a South African lemon meringue pie – tart and tangy, yet thick and indulgent. She suggests that you serve it hot or cold with vanilla ice cream – I agree, the ice cream is a must.
I found that this pudding works best when baked in smaller ramekins, preferably not too deep (I’ve tried baking it as one big pudding and I don’t recommend it). Adjust the baking times according to what you have in your kitchen: deeper and larger ramekins will bake a bit longer.
- 1 medium/large thin skinned lemon
- 330 g (1 1/3 cup) caster sugar
- 30 g butter, melted
- 3 egg yolks (I used XL)
- 180 ml (3.4 cup) single pouring cream
- 30 ml cornstarch / corn flour (Maizena)
- vanilla ice cream and fresh raspberries (optional), to serve
- Pre-heat oven to 169 C (325 F).
- Cut the lemon into 8 pieces and remove any seeds. Place in a food processor with the sugar and process until very smooth.
- Add the butter, egg yolks, cream and cornstarch and process until smooth.
- Pour into 4 greased 1-cup capacity (250 ml) ovenproof ramekins/pie dishes. Bake for 22-24 minutes or until just set.
- Serve warm or cold with vanilla ice cream.