Categories: March

Ingredients

• 10g unsalted butter, plus extra for greasing
• 284ml carton single cream
• grated zest of 1/2 lemon
• 125g golden caster sugar
• 60g fresh white breadcrumbs
• 2 medium eggs, separated, plus 2 extra medium egg whites
• 300g lemon curd
• 1 tbsp icing sugar

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 6 × 200ml ovenproof dishes or ramekins.

2. Put the cream, lemon zest and 25g of the sugar into a saucepan and stir over a low heat until the sugar dissolves. Remove from the heat and stir in the breadcrumbs and butter. Add the yolks and beat to combine. Divide the mixture among the dishes or ramekins and transfer to a baking sheet. Bake for 20 minutes or until just set, then remove from the oven. Increase the oven temperature to 190˚C/fan 170˚C/gas 5. Spread the lemon curd over the puddings.

3. In a clean, grease-free bowl, beat all the egg whites with an electric hand whisk until soft peaks form. Gradually add the remaining 100g sugar and beat until stiff and glossy. Pipe the meringue onto the puddings and return to the oven for 5-10 minutes until the meringue is pale golden. Lightly dust with icing sugar to serve.

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