Citrus at its best!

Lemon and Caramel Pudding topped with Zesty Meringue

Lemon and Caramel Pudding topped with Zesty Meringue

Developed by Claire Joy

Serves: 6


  • 8 egg yolks
  • 4 whole eggs
  • ¾ cup castor sugar
  • 1 LemonGold® lemon, juiced
  • 400ml milk
  • 5 tbsp cornflour


  • 150g castor sugar
  • 45ml water


  • 4 egg whites
  • ¾ cup castor sugar
  • ½ LemonGold® lemon juice


  1. Preheat the oven to 160°C, grease an oven dish and set aside. Warm the milk, set aside 2 tbsp of milk and mix with the cornflour to make a slurry. Mix the eggs, yolks, sugar and lemon juice together. Slowly in a thin stream pour in the milk and add in the slurry, stir until everything is combined.
  2. Melt the sugar and the water to make the caramel, cook until golden syrup colour. Pour the caramel into the greased dish and pour in the custard. Bake in a bain-marie for 30-40 minutes. Remove from the oven once firm but jiggly. Allow to cool completely and then place in the refrigerator.
  3. To make the meringue, whisk the whites until just before stiff peak, then add the sugar in batches and continue to whisk until firm peaks form and glossy. Whisk in the LemonGold® lemon juice.
  4. Top the baked custard with the meringue and toast with a blowtorch.