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- I'm making a treat for my grandchildren, y'all.
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I had this request for my lemon curd pudding,
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and I have found that my grandchildren like tart things.
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Maybe that's why they like their grandma. (laughing)
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Okay, so I've got the zest,
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and the juice from two fat lemons,
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and I'm just finishing this up.
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I would highly recommend you zesting it though
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They're just easier to man handle.
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I am going to take my egg whites,
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I've got four egg whites,
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and I'm gonna beat them until they're stiff.
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Stiff as I can get 'em.
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And just for a hint y'all
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your egg whites will stiff,
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will be stiff better if at room temperature.
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So just for a little FYI.
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Those look nice and stiff.
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And I actually did a little scoop of sugar,
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and add it to 'em because
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I can't think of egg whites beating better
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if they've got a little sugar in 'em.
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So those are nice and stiff.
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Now we're gonna take our sugar
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that I stole a little scoop from,
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I'm gonna take my flour,
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and I'm gonna take my salt,
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and I'm gonna use a whisk
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to just, it's almost like a sifting method.
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So we're gonna use this whisk,
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and we're just gonna stir, stir, stir
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until all the flour has disappeared,
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and worked its way into the sugar and salt
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'cause we don't want our lemon curd pudding lumpy.
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That looks real good.
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Now I'm gonna add, slowly add our half and half,
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and we're using two cups.
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I don't wanna pour it all at one time,
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I want to kind of slowly work my liquid in
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so I can get any remaining lumps of flour
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that may be present in our bowl.
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We're almost there y'all.
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All right, now we're gonna add our lemon juice
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from our four lemons that we zested.
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This is gonna be nice and tart for those children.
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All right, now let's see.
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I'm gonna take this bowl,
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and move my eggs over here.
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And ya'll our eggs, our chickens, are doing so good.
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Those are some working sisters out there.
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All right, I just wanna beat these up real good.
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All right, so now I'm fixing to throw this whisk aside
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after I get these eggs in there,
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and then I'll be relying on just my spatula, this,
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Those eggs are gonna make it firm up,
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and make it so creamy.
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Now, I want every bit of that yolk, dag gommmit.
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All right, now I'm gonna take my lemon zest,
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and I don't use my whisk once I do my zest
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because most of my zest winds up caught in the whisk,
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and I don't like that.
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I want every bit of zest to go into our dish.
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So that's why I changed utensils,
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'cause that zest just gives it a kick like no other.
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Okay, now last but not least
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I'm gonna fold our stiffly beaten egg whites into our cream.
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I mean these just beat up beautifully.
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Okay, so you don't wanna stir your egg whites in,
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you wanna just fold them.
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And that movement is to go down on one side,
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Up and over until it's all incorporated.
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All right and we're gonna bake this in an eight by two.
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Eight by eight by two.
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I'm going to butter my dish.
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Every little piece of butter helps y'all.
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All right so here we go,
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we're just gonna transfer our custard.
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Maybe just a little last minute folding.
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The recipe says an eight by eight,
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and this is gonna be TIT, tight. (laughs)
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He's recuperating from a hip replacement surgery,
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and so that's what I hear all day long, ugh.
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- [Theresa] Do you want me to (indistinct).
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Ooh, that looks so pretty.
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We're gonna pour our water
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about halfway up of our dish.
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And then we're gonna put it in the oven,
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and then we're gonna bake it for about 25 or 30 minutes.
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Does that look about halfway up, Eddie?
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- [Theresa] Maybe a little bit more.
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Just tel me when, 'cause my distances are not good.
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- [Eddie] Yeah, there you go.
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- [Theresa] (indistinct)
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- Thank you, thank you, thank you.
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So we're gonna bake that at 350,
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for about 25 to 30 minutes,
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and it's gonna be such a yummy treat.
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And I kind of hate to cut into it it's so pretty,
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I wanna get all my due. (laughs)
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Oh my goodness, haven't made this in forever.
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It's so wonderful and creamy,
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it's just like eating a lemon meringue pie
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Y'all try it, I hope you like it.
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And just like always I'm trying to send y'all love,
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and some best dishes.
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Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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and click the subscribe button as well as
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Love and best dishes y'all.
