Tangy Lemon Pudding With Lemon Meringue Ice Cream Recipes

LEMON PUDDING WITH STRAWBERRIES AND MERINGUE CIGARS

Steps:

• For meringue cigars:
• Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.
• Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually add sugar, beating, and continue to beat at high speed until meringue holds stiff, glossy peaks. Secure paper to baking sheets with dabs of meringue.
• Spoon some meringue into pastry bag and pipe 5-inch-long cigars (3/4 to 1 inch wide) onto 1 baking sheet, about 1 inch apart. Add more meringue to pastry bag and pipe more cigars in same manner on other baking sheet.
• Sprinkle cigars generously with pistachios.
• Bake cigars in oven, switching position of sheets halfway through baking, until crisp but still white, about 2 hours.
• Turn off oven and cool meringue cigars in oven 1 hour, then transfer to wire racks to cool completely.
• Make lemon pudding while meringue cigars are baking:
• Set a large fine-mesh sieve over a large bowl.
• Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until butter melts, curd is thick enough to hold marks of whisk, and first bubble appears on surface, 6 to 9 minutes.
• Immediately force lemon curd through sieve into bowl and chill curd, its surface covered with a round of wax paper, until cold, at least 1 hour.
• Beat cream and confectioners' sugar in another bowl with cleaned beaters until mixture just holds soft peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining cream. Divide among individual bowls and chill, covered, if not using right away.
• Top with strawberries and serve with meringue cigars.

TANGY LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
• Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

TANGY LEMON PUDDING WITH LEMON MERINGUE ICE CREAM

Steps:

• For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
• For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
• Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.

LEMON PUDDING WITH FLOATING MERINGUE ISLANDS

Steps:

• MERINGUE: Preheat oven to 375°F.
• Place the egg whites and cream of tartar in a bowl and beat with an electric mixer on high speed for 2 minutes or until soft peaks form. (When the beaters are lifted out of the bowl, they form peaks that fold over.) Add the sugar and beat for 1 minute or until thick and glossy. Form 4 mounds of meringue in an 8 or 9 inch shallow baking dish and bake for 10 to 12 minutes or until golden brown on the edges.
• FILLING: Place the sugar, cornstarch salt and water in a small saucepan and cook over medium high heat, stirring frequently, for 5 minutes or until it begins to boil. Boil for 1 minute. Place the egg yolks in a small bowl and beat slightly. Very slowly whisk some of the hot mixture into the eggs to temper them. Pour the eggs into the pan and cook over low heat, stirring constantly, for 1 minute or until the mixture barely begins to bubble. (Do not allow the pudding to boil or the eggs will curdle.) Remove the pan from the heat and stir in the butter and lemon juice.
• Carefully pour the pudding around the meringue. The meringue may loosen on their own and pop to the top of the pudding. If they do not, carefully run a knife or spatula around them to loosen them. Refrigerate for at least 1 hour, or until ready to serve.