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This dessert that I'm starting with today
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is so incredibly good.
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The name is lemon curd pudding,
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and we're gonna begin by separating our eggs.
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I'll never forget the first time that I made this recipe.
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I have a dear friend named Bob Christian.
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of the country's finest decorative artists.
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He brought me in one morning a recipe,
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he said "Paula, you've just got to try this.
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He said, "it's one of my favorites."
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And so I said, "I'm gonna get right on it, Bob."
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I walked into the kitchen, made it
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and we ate the whole pan immediately.
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I turned right around, made another pan and we ate it too.
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(laughs) It's so delicious.
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So we're just gonna beat these until they form soft peaks.
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See how quick we did that?
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Now we're ready to assemble the rest of our dessert.
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We're gonna begin with sugar, flour
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about a half a teaspoon of salt.
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And we're just gonna blend our dry ingredients in
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and then we're gonna add our half and half.
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And if you don't have half and a half on hand,
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you can use milk, it doesn't matter.
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But I just liked the half and half,
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'cause it makes it just a little bit richer, you know.
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And another thing I like about this dessert
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it's very simple and plain
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but you have the ability to dress it up
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and it really looks like you've gotten to some trouble.
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And we're just gonna beat this up,
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So we're just gonna mix those eggs into there.
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And now we're just gonna add fresh lemon juice.
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And now we're gonna zest these lemons
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and this gives it such a nice bite.
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I would not suggest leaving out your zest.
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So we're just gonna transfer that over to a bowl.
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And then we're gonna take a meringue now
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and fold it into our batter.
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And you won't believe when you take this out of the oven
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this dessert is gonna have
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a very light delicate cake like top.
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And then in the bottom you're gonna have
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this rich lemon custard.
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And I think when I'm through with this and you see it
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you're gonna know why I made two recipes back to back.
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Now we're gonna put this into our prepared bowl.
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You can do this in a square dish or a round dish.
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I've chosen a round one today
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and we have lightly greased it and we're just gonna pour it.
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And you can see it starting to separate a little bit.
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You could see some of the liquid coming out,
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that's gonna make that wonderful rich custard.
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And we're gonna water bath it
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because it is a little on the delicate side.
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And we don't want that bottom to burn or get too hard.
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We're ready for the oven now, we're gonna put it
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in a 350 degree oven for about 35 minutes.
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And always be careful when you're working with a water bath
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because you don't want your liquid to go into your dessert
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and you certainly don't want it to slosh up
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And I happened to have another one in this oven
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and you can see the cake part kind of floating around
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on top of that custard.
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And I told you earlier, this looks very plain
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but you can dress up this dish to look very, very festive.
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So with this one, I'm gonna plate it up
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and I've just got to have a taste.
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And this is good served either warm or cold
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but I love putting them in the little composts.
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And then you can sprinkle it with a little powdered sugar
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and let it even flow around on your plate.
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That'll just let folks know that there's powdered sugar
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Now we're just gonna top it
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with a little fresh whipped cream.
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I love fresh whipped cream.
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I'm gonna stick a little fresh mint and a little lemon twist
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and you can see how I transformed this ordinary dessert
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into a fantastic dessert.
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I can see why we ate the whole thing. (laughs)
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(bright upbeat music)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
