There’s yellow everywhere. The daffodils in the garden are just beginning to flower, in the south and east of England we are officially in a state of drought so being reminded of the adage “if it’s yellow let it mellow …” and piles of lemons were prominently displayed in the supermarket for Shrove Tuesday. So a lemon pudding to embrace the yellowness.
When we were little, we often had Granny’s Lemon Pudding – a very runny pudding that resembled soup, with recipe instructions such as “mix the cornflour as for starch”. There were two problems with this pudding; it was difficult to eat without slurping and it used only the yolks of the egg. I’m intolerant of noisy eaters and don’t like disgarding the egg whites (or putting them in the fridge and then discovering them weeks later) so over the years the recipe has evolved into a Lemon Meringue pudding.
To make it, preheat the oven to 130C and line a baking tray with non stick paper. Separate 2 eggs, set the yolks to one side and put the whites in a clean dry bowl and whisk until they’re stiff. Gradually add 110g of caster sugar and whisk until the mixture is thick and glossy. Spoon this onto your baking tray – four small mounds for restrained appetites, two or three mounds for hungrier people or a mini pavolva for unequal division. Put them in the oven for 1 hour if you like your meringues a little squidgy or leave them in for another 15 or 30 minutes if you prefer them drier. Let them cool while you make the lemon bit.
You’ll need 1 rounded teaspoon cornflour, 100ml water , 60g caster sugar, the grated zest and juice of 1 lemon and the reserved 2 egg yolks.
Mix the cornflour with a little of the water to make a paste and then stir in the rest of the water together with the sugar, egg yolks, lemon zest and juice. Now cook your lemony mixture on the hob or in the microwave, stirring it so it doesn’t go lumpy. Once it’s thickened put it to one side to cool.
To serve, whip 200 ml double cream until it’s thick but still floppy, spoon onto the meringue and top with the lemon.