CookEat Recipe
English Lemon Cream Pudding in Puff Pastry
Rich lemon-butter egg filling baked in a pre-baked puff-pastry-lined pudding dish.
Method
Steps
Step 1
For the proposed rough puff, toss the 200 g cold pastry butter through flour and salt, add cold water until a rough dough forms, then roll to a rectangle and fold in thirds.
Step 2
Chill 20 minutes; repeat rolling and folding twice, chilling between turns.
Step 3
Roll to about 3 mm for the shapes required below.
Step 4
Heat oven to 190 °C and grease a 23 cm pudding dish with the 15 g dish butter. Line with rough puff, trim, chill and blind-bake about 15 minutes until puffed and lightly golden.
Step 5
Cream 225 g soft butter with powdered sugar; beat in lemon zest, juice and six yolks.
Step 6
Beat six whites to a soft froth and fold through gently.
Step 7
Fill the pastry-lined dish and bake about 30–40 minutes until the egg filling is set through and top golden. Cool enough to portion.
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