This Marry Berry Lemon Queen of Puddings is a bright and comforting recipe, which uses lemon curd and egg whites. It’s a classic, foolproof recipe, ready in about 1 hour 10 minutes.
Marry Berry Lemon Queen of Puddings Ingredients
- 600ml (1 pint) full-fat milk
- 25g (1oz) butter, plus extra for greasing
- Finely grated zest of 1 lemon
- 225g (8oz) caster sugar
- 3 eggs, separated
- 75g (3oz) fresh white breadcrumbs
- 4 heaped tbsp lemon curd
How To Make Marry Berry Lemon Queen of Puddings
- Preheat and prep dish: Preheat oven to 160°C/140°C Fan/Gas 3. Grease a 1.4-litre shallow ovenproof dish.
- Heat milk mixture: Warm milk gently, add butter, lemon zest, and 50g sugar. Stir until dissolved.
- Mix with egg yolks: Lightly whisk egg yolks, then slowly whisk in the warm milk.
- Layer custard: Scatter breadcrumbs in the dish and pour over the custard. Let sit for 15 minutes.
- Bake the base: Set the dish in a roasting tin, fill with hot water halfway, and bake for 25–30 minutes until set. Cool slightly.
- Lower oven temperature: Reduce oven to 140°C/120°C Fan/Gas 1.
- Make meringue: Beat egg whites until fluffy. Gradually add remaining sugar until stiff and glossy.
- Top and bake: Spread lemon curd over the set custard, top with meringue, and swirl. Bake 30–35 minutes until golden and crisp.
Recipe Tips
- Can I use store-bought lemon curd? Yes, quality store-bought lemon curd works perfectly.
- Why let the custard sit before baking? It allows breadcrumbs to soak up the liquid for better texture.
- How to prevent weepy meringue: Make sure egg whites are stiff and sugar is fully dissolved.
- Can I make this ahead of time? Best made and served fresh, as meringue softens over time.
What To Serve With Lemon Queen of Puddings
This pudding is satisfying on its own but pairs nicely with:
- Fresh berries like raspberries or blueberries
- A dollop of crème fraîche or whipped cream
- A cup of Earl Grey or chamomile tea
- Light shortbread or almond biscuits
How To Store Lemon Queen of Puddings
Refrigerate: Store leftovers in an airtight container for up to 2 days. Meringue may soften.
Freeze: Not suitable for freezing due to texture changes.
Lemon Queen of Puddings Nutrition Facts
- Calories: ~310 kcal per serving
- Fat: 10g
- Carbohydrates: 45g
- Protein: 6g
- Sugar: 38g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I swap breadcrumbs with cake crumbs?
Yes, but it will change the texture slightly—cake crumbs make it softer and sweeter.
How do I keep the meringue from shrinking?
Spread meringue all the way to the edges of the dish to seal it to the custard.
Can I use skimmed milk instead?
Full-fat milk provides richness, but semi-skimmed can work with a slightly thinner texture.
Why is my custard runny?
It may be underbaked—make sure it’s set before adding lemon curd.
Marry Berry Lemon Queen of Puddings
Description
A comforting British classic made with layers of custard-soaked breadcrumbs, tangy lemon curd, and pillowy golden meringue.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan/Gas 3 and butter a shallow baking dish.
- Warm milk, stir in butter, lemon zest, and 50g sugar until dissolved.
- Whisk yolks and gradually mix in warm milk.
- Pour over breadcrumbs in dish and let soak 15 mins.
- Bake in a water bath for 25–30 mins until set, then cool slightly.
- Lower oven to 140°C/120°C Fan/Gas 1.
- Whisk egg whites to stiff peaks, adding sugar gradually.
- Spread lemon curd on custard, top with meringue, and bake 30–35 mins.
Notes
- Soak breadcrumbs well to prevent a soggy base.
- Always reduce oven temperature before baking meringue.
- Make sure sugar is fully incorporated into egg whites.
- Meringue topping should be spread edge-to-edge to seal.