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Lemon Curd Pudding

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 2 juiced, grated zest lemons
  • 4 egg yolks
  • 2 cups half and half
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 stiffly beaten egg whites


Preheat oven to 350 °F.

Using a bowl, combine the sugar, salt, and flour and stir well until all flour has disappeared. Slowly add the half and half. Add the egg yolks, lemon juice and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.

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