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A delicious lemon pudding with lemon curd sauce


  • Preheat oven to 175°C.
  • Sift the flour into a large bowl. Add 1¼ cups sugar with 150 gm cubed butter and rub until fine crumbs form. Then add 100 ml lemon juice, 3 tspn lemon zest and 11 egg yolks. Mix well, using a wooden spoon, and set aside.
  • In another bowl, beat the egg whites until stiffish peaks form. Then gently fold into the lemon mixture in batches.
  • Lightly brush an ovenproof dish with melted butter, dust with a little sugar and pour in the lemon mixture. Then place the dish in an oven tray, fill the tray half way with hot water and cook in the oven for about 45 mins until a skewer comes out clean (checking after 35 mins).
  • To make the lemon curd sauce, beat the extra 3 egg yolks with 90 gm sugar until thick and creamy using a hand mixer. 
  • At the same time, bring the cream and milk to the boil and gradually add to the sauce, continually mixing. Then cook over a double boiler until it starts to thicken, continually stirring. Remove from the heat and add ½ cup lemon juice with the remaining lemon zest. Whisk well, set aside to cool a little and then strain.
  • Place a good scoop of the pudding on individual plates, pour the sauce over and around and serve with thickened cream or ice cream alongside.


  • ¾ cup plain flour
  • 1 packet caster sugar
  • 1 packet unsalted butter, softened
  • 2 cups lemon juice
  • 5 tspn grated lemon rind
  • 11 eggs, separated
  • 3 extra egg yolks
  • 1 cup thickened cream
  • ½ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm