Lemon Meringue Pudding

Name: Lemon Meringue Pudding
Ingredients: 8 oz store-bought sponge cake; 1 3/4 cups heavy cream; 1 tsp vanilla extract; 1 tsp finely grated lemon peel; 1/3 cup lemon juice; 6 None eggs; 3/4 cup sugar; 1 jar (10 oz) lemon curd; None None FOR THE MERINGUE TOPPING; 3 None egg whites; 3/4 cup plus 1 tbsp sugar; None None Yellow food color

12 ingredients

6 steps

Ingredients

8 oz store-bought sponge cake
1 3/4 cups heavy cream
1 tsp vanilla extract
1 tsp finely grated lemon peel
1/3 cup lemon juice
6 None eggs
3/4 cup sugar
1 jar (10 oz) lemon curd
None None FOR THE MERINGUE TOPPING
3 None egg whites
3/4 cup plus 1 tbsp sugar
None None Yellow food color

Directions

1

Preheat the oven to 325°F. Lightly grease round 2-quart baking dish.
2

Cut sponge cake into 1-inch pieces. Place in prepared dish. Combine cream, vanilla extract, and lemon peel and juice in small saucepan on low heat, stirring until hot.
3

Whisk eggs and sugar in large bowl until combined. Whisking constantly, pour hot cream mixture into egg mixture. Pour over sponge cake in dish. Bake, uncovered, for 45 mins. Remove pudding from oven. Increase oven temperature to 350°F.
4

Cool pudding for 10 mins. Carefully spread with lemon curd.
5

For the meringue topping, beat egg whites in medium bowl with electric mixer until soft peaks form. Add 3/4 cup sugar, a tablespoon at a time, beating until sugar dissolves between additions. Tint remaining 1 tbsp sugar with a little yellow food color in small bowl.
6

Spoon topping over pudding to completely cover surface. Sprinkle yellow sugar evenly over meringue. Bake, uncovered, about 15 mins or until lightly browned.