Tangy lemon pudding with lemon meringue ice cream

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• masterfox

  09 April 2011

  masterfox rated and commented on this recipe

  

  Delicious sponge and ice cream, but wasn't too sure about the sauce, which I felt there was too much of and it didn't ever quite thicken enough either. I made it the night before we had our guests and it turned out easily enough for me and on the whole was a very nice pudding, especially for anyone who loves lemon.

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• Foodie

  05 July 2011

  Foodie rated and commented on this recipe

  

  This was delicious. I didn't have time to make the ice-cream, so served them with custard. I thought that the lemon sauce would be far too sweet so reduced the amount of sugar to 160g which was just right and made a lovely tangy sauce. As with masterfox above, I found that the sauce was taking ages to thicken, so I put the sauce in the saucepan and heated gently. I then put the sauce through a chinoux to remove the few lumps of coagulated egg.

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http://www.bbcgoodfood.com/recipes/853643/

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Ingredients

FOR THE LEMON SAUCE

• 2 eggs , plus one egg yolk
• zest and juice 3 lemons
• 375g caster sugar
• 85g butter

FOR THE ICE CREAM

• 500g tub crème fraîche
• 2 meringues , crushed

FOR THE PUDDINGS

• 100g butter , softened, plus extra for greasing
• 3 eggs , beaten
• 100g caster sugar
• 100g self-raising flour
• zest 1 lemon , plus 1 tbsp juice

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Freeze ice cream only

Ingredients

FOR THE LEMON SAUCE

• 2 eggs , plus one egg yolk
• zest and juice 3 lemons
• 375g caster sugar
• 85g butter

FOR THE ICE CREAM

• 500g tub crème fraîche
• 2 meringues , crushed

FOR THE PUDDINGS

• 100g butter , softened, plus extra for greasing
• 3 eggs , beaten
• 100g caster sugar
• 100g self-raising flour
• zest 1 lemon , plus 1 tbsp juice

PER SERVING

1528 kcalories, protein 16.0g, carbohydrate 154.0g, fat 98.0 g, saturated fat 59.0g, fibre 1.0g, sugar 135.0g, salt 1.17 g

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