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Method
Step 1
To make the lemon curd, combine the butter, sugar, egg, lemon rind and lemon juice in a small saucepan. Place over medium-low heat. Cook, stirring constantly, for 5 mins or until the butter melts and the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Step 2
To make the candied lemon slices, line a baking tray with baking paper. Combine sugar and 1 cup (250ml) water in a frying pan over medium-low heat. Cook, stirring, for 3 mins or until sugar dissolves. Add the lemon slices. Cook, turning occasionally, for 30 mins or until rind is translucent. Transfer to lined tray.
Step 3
Meanwhile, preheat oven to 180°C. Grease six 1½-cup (375ml) ovenproof dishes and place on a baking tray. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition. Stir in half the flour. Add milk and stir to combine. Stir in remaining flour. Add the lemon rind and lemon juice and stir to combine.
Step 4
Use a clean electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add half the egg white to the milk mixture and use a metal spoon to gently fold until just combined. Repeat with the remaining egg white. Spoon evenly among prepared dishes.
Step 5
Bake for 20-25 mins or until the tops are light golden. Set aside for 5 mins to rest. Top with the lemon curd and candied lemon. Serve immediately.
Prep time15 mins15 minutes, + Chilling and resting time
+ Chilling and resting time
Ingredients
125g butter, softened
1 cup (220g) caster sugar
4 Coles Australian Free Range Eggs, separated
2/3 cup (100g) self-raising flour
2 cups (500ml) milk
2 lemons, rind finely grated, juiced
Lemon curd
50g butter, chopped
1/2 cup (110g) caster sugar
1 Coles Australian Free Range Egg, lightly whisked
2 tsp finely grated lemon rind
1/4 cup (60ml) lemon juice
Candied lemon slices
1/2 cup (110g) caster sugar
1 lemon, thinly sliced
Description
Here's a dessert that will make your mouth water. These tangy little puddings are so light and airy - they’re the perfect finish to any meal.
Method
Step 1
To make the lemon curd, combine the butter, sugar, egg, lemon rind and lemon juice in a small saucepan. Place over medium-low heat. Cook, stirring constantly, for 5 mins or until the butter melts and the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Step 2
To make the candied lemon slices, line a baking tray with baking paper. Combine sugar and 1 cup (250ml) water in a frying pan over medium-low heat. Cook, stirring, for 3 mins or until sugar dissolves. Add the lemon slices. Cook, turning occasionally, for 30 mins or until rind is translucent. Transfer to lined tray.
Step 3
Meanwhile, preheat oven to 180°C. Grease six 1½-cup (375ml) ovenproof dishes and place on a baking tray. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition. Stir in half the flour. Add milk and stir to combine. Stir in remaining flour. Add the lemon rind and lemon juice and stir to combine.
Step 4
Use a clean electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add half the egg white to the milk mixture and use a metal spoon to gently fold until just combined. Repeat with the remaining egg white. Spoon evenly among prepared dishes.
Step 5
Bake for 20-25 mins or until the tops are light golden. Set aside for 5 mins to rest. Top with the lemon curd and candied lemon. Serve immediately.
