Description
(From scratch, using flour, cooked in the microwave oven)
This filling is delicious chilled in a bowl, or served on a hot summer day from the freezer. Make it with or without meringue. It is also the perfect filling for pre-baked tarts or pie shells.
Ensure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy lemon, and butter.
Ingredients
- 1 cup of sugar
- 4 tablespoons of flour
- 1/2 teaspoon of salt
- 1/2 cup of water
- Add the following ingredients to the above mixture and stir.
- 3 well-beaten egg yolks (set aside the whites for meringue)
- 1 cup of water
- 2 tablespoons of butter
- 1/4 cup of fresh lemon juice
- 1 1/2 teaspoons of grated lemon rind
Instructions
Place the following ingredients in an eight-cup glass measuring bowl and stir.
- 1 cup of sugar
- 4 tablespoons of flour
- ½ teaspoon of salt
- ½ cup of water
Add the following ingredients to the above mixture and stir.
- 3 well-beaten egg yolks (set aside the whites for meringue)
- 1 cup of water
Cook this mixture on high in the microwave for 2 minutes. Then stir well.
Return the filling to the microwave oven and cook on high for three minutes or until thickened.
Add the following ingredients to the mixture.
- 2 tablespoons of butter
- ¼ cup of fresh lemon juice
- 1½ teaspoons of grated lemon rind
Set the lemon pudding aside to cool.
Meringue:
To make the meringue, whip the three egg whites until frothy and slowly add ¼ cup of sugar while still beating. Once peaks form, pile the meringue on the pie, tarts, or puddings, then bake in a 400°F oven for 5 minutes. Watch this process closely. Meringue browns very quickly. Once cooked, cool the treats and refrigerate.
Notes
Tips for Making Perfect Pre-baked Tart Shells:
Start by making your favourite pastry recipe. This time, I made my Vintage Hot Water Pastry. Roll the pastry, cut it into circles, fill a tart pan with pastry circles, and bake the shells or freeze them, uncooked, for another day.
When ready to bake the tart shells, place a paper cupcake liner inside each raw pastry shell and cover the liner with pie weights. I own clay pie weights, but some people use dried beans. When I bake pastry shells without filling, I bake them in a preheated 425° F oven for 10 minutes. Then, I carefully remove the liners with the weights and return the shells to the oven for 5 minutes. Set the shells aside to cool before filling.
Generously fill each shell with lemon pie filling. Top with meringue. Place the tarts in a 425° F oven for 5 minutes. Check the tarts after 4 minutes to avoid over-browning.
Confession:
These tarts freeze beautifully and are delicious served right from the freezer. As shown above, I ate this frozen tart!
Ideas:
Put filling in an oven-proof custard cup, top with meringue, and bake as you would for meringue-topped tarts. This pudding is delicious without a pastry base.
Serve the filling in small glass bowls for a taste change after a heavy meal. It is particularly refreshing on a hot day or when recuperating from a cold or other illness.
As some of you know, my husband has Crohn’s, and he enjoys eating this treat right from the freezer when he is recuperating from a difficult time. I freeze the pudding in small containers. He eats it slowly, scraping pudding curls from the top. He lets the refreshing frozen pudding melt on his tongue.
- Prep Time: 15-20 minutes
- Cook Time: 5-15 minutes
- Category: Pastry and Pie Fillings
- Method: Bake