Skip to main content
Coles

Chilled citrus pudding with raspberry cream

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Impress your guests with this citrus pudding, complete with a meringue-style lemon sherbet.

  • Serves8
  • Cook time50 minutes
  • Prep time20 minutes, + cooling & 1 1/2 hours chilling time
chilled citrus pudding with raspberry cream

Ingredients

  • 4 free-range eggs, separated
  • 1 3/4 cups (385g) caster sugar
  • 1/4 cup (35g) plain flour
  • 1 1/4 cups (310ml) milk
  • 3/4 cup (185ml) lemon juice
  • 1/4 cup (60ml) lime juice
  • 1 lemon, rind finely grated
  • 1 lime, rind finely grated
  • Pinch of salt
  • 60g butter, melted
  • Raspberries, to serve
  • Icing sugar, to serve

Lemon meringue sherbet

  • 1/4 cup (40g) pure icing sugar, sifted
  • 2 tsp citric acid
  • 2 tsp bicarbonate of soda
  • 1 lemon, rind finely grated
  • 3 Coles Meringue Nests, coarsely broken

Raspberry cream

  • 300ml thickened cream
  • 250g crème fraîche
  • 1 tbs icing sugar
  • 100g raspberries, crushed

Nutritional information

Per Serve: Energy: 2512kJ/601 Cals (29%), Protein: 7g (14%), Fat: 34g (49%), Sat Fat: 22g (92%), Carb: 67g (22%), Sugar: 64g (71%), Dietary Fibre: 2g (7%), Sodium: 775mg (39%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Use an electric mixer to whisk egg yolks and 1 cup (220g) caster sugar in a large bowl for 3 mins or until thick and pale and a ribbon trail forms when the whisk is lifted. Add the flour and gently fold to combine. Add milk, lemon juice, lime juice, lemon rind, lime rind and a pinch of salt and whisk until smooth. Whisk in butter until just combined.

  2. Step 2

    Use a clean electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining caster sugar and whisk until firm peaks form. Gently fold egg white mixture into milk mixture to combine. Pour into an 8-cup (2L) round baking dish and bake for 45-50 mins or until golden. Cool. Place in the fridge for 11/2 hours to set.

  3. Step 3

    Meanwhile, to make lemon meringue sherbet, combine icing sugar, citric acid, bicarbonate of soda and lemon rind in a bowl. Add meringue and stir to combine.

  4. Step 4

    To make the raspberry cream, use an electric mixer to whisk the cream, crème fraîche and sugar in a large bowl until soft peaks form. Gently fold through the crushed raspberry.

  5. Step 5

    Spoon the raspberry cream over chilled pudding. Sprinkle with lemon meringue sherbet. Top with raspberries and dust with icing sugar to serve.

Recipe tip

COOK. STORE. SAVE. 
Clever storage:
Got leftover grated lemon or lime rind? Place it in a sealable bag and store in the freezer for up to 6 months. 

Use it up: The leftover meringue nests are perfect for making mini pavlovas. Simply fill the nests with whipped cream and top with whatever fruit you have handy. Sprinkle with white chocolate curls.

Chilled citrus pudding with raspberry cream

Chilled citrus pudding with raspberry cream
  • Serves8
  • Cook time50 minutes
  • Prep time20 minutes, + cooling & 1 1/2 hours chilling time
Ingredients
  • 4 free-range eggs, separated
  • 1 3/4 cups (385g) caster sugar
  • 1/4 cup (35g) plain flour
  • 1 1/4 cups (310ml) milk
  • 3/4 cup (185ml) lemon juice
  • 1/4 cup (60ml) lime juice
  • 1 lemon, rind finely grated
  • 1 lime, rind finely grated
  • Pinch of salt
  • 60g butter, melted
  • Raspberries, to serve
  • Icing sugar, to serve

Lemon meringue sherbet

  • 1/4 cup (40g) pure icing sugar, sifted
  • 2 tsp citric acid
  • 2 tsp bicarbonate of soda
  • 1 lemon, rind finely grated
  • 3 Coles Meringue Nests, coarsely broken

Raspberry cream

  • 300ml thickened cream
  • 250g crème fraîche
  • 1 tbs icing sugar
  • 100g raspberries, crushed
    Description

    Impress your guests with this citrus pudding, complete with a meringue-style lemon sherbet.

    Method
    1. Step 1

      Preheat oven to 160°C. Use an electric mixer to whisk egg yolks and 1 cup (220g) caster sugar in a large bowl for 3 mins or until thick and pale and a ribbon trail forms when the whisk is lifted. Add the flour and gently fold to combine. Add milk, lemon juice, lime juice, lemon rind, lime rind and a pinch of salt and whisk until smooth. Whisk in butter until just combined.

    2. Step 2

      Use a clean electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining caster sugar and whisk until firm peaks form. Gently fold egg white mixture into milk mixture to combine. Pour into an 8-cup (2L) round baking dish and bake for 45-50 mins or until golden. Cool. Place in the fridge for 11/2 hours to set.

    3. Step 3

      Meanwhile, to make lemon meringue sherbet, combine icing sugar, citric acid, bicarbonate of soda and lemon rind in a bowl. Add meringue and stir to combine.

    4. Step 4

      To make the raspberry cream, use an electric mixer to whisk the cream, crème fraîche and sugar in a large bowl until soft peaks form. Gently fold through the crushed raspberry.

    5. Step 5

      Spoon the raspberry cream over chilled pudding. Sprinkle with lemon meringue sherbet. Top with raspberries and dust with icing sugar to serve.