My daughter got a kids cooking book for her birthday. We tried this recipe.
It was really, really delicious. I thought I'd share it.

lemon meringue pudding



PREPARATION TIME 25 MINUTES COOKING TIME I HOUR 5 MINUTES



This recipe takes a new look at a traditional lemon meringue pie by
replacing the pastry with a sponge base. You can buy a sponge cake at most
supermarkets. You need one to two lemons for the juice and the rind.



200g bought sponge cake

1 3/4 cups (430mI) cream

1 teaspoon vanilla essence

1 teaspoon finely grated lemon rind

1/3 cup (80mI) lemon juice

6 eggs

3/4 cup (165g) caster sugar

280g jar lemon butter



meringue topping:

3 egg whites

3/4 cup (165g) caster sugar

1 tablespoon caster sugar, extra

Yellow food colouring



Preheat oven to moderately slow (170 C). Lightly grease round 2-litre
(8-cup) ovenproof dish.



Cut sponge cake into 3cm pieces, place pieces randomly in prepared dish.
Combine cream, essence, rind and juice in small saucepan over low heat,
stirring until hot.



Whisk eggs and sugar in large bowl until combined. Whisking constantly, pour
hot cream mixture into egg mixture; pour into dish over sponge cake. Bake,
uncovered, in moderately slow oven (170 C) for 45 minutes. Remove pudding
from oven, increase oven temperature to moderate (190 C).



Cool pudding for 10 minutes, then, using rubber spatula, carefully spread
lemon butter over surface.



Make meringue topping. Spoon topping over pudding to completely cover
surface: sprinkle yellow sugar evenly over meringue. Bake, uncovered, in
moderate oven about 15 minutes or until browned lightly.



Serve hot with cream or ice-cream.



meringue topping:

Beat egg whites in small bowl with electric mixer until soft peaks form, add
sugar, a tablespoon at a time, beating until sugar dissolves between
additions. Tint extra sugar with a little yellow colouring in small bowl.

Thanks for the recipe. If she received a cookbook for her birthday, she
must enjoy cooking.

Becca


Jen wrote:

> My daughter got a kids cooking book for her birthday. We tried this recipe.
> It was really, really delicious. I thought I'd share it.
>
> lemon meringue pudding
>
>
>
> PREPARATION TIME 25 MINUTES COOKING TIME I HOUR 5 MINUTES
>
>
>
> This recipe takes a new look at a traditional lemon meringue pie by
> replacing the pastry with a sponge base. You can buy a sponge cake at most
> supermarkets. You need one to two lemons for the juice and the rind.
>
>
>
> 200g bought sponge cake
>
> 1 3/4 cups (430mI) cream
>
> 1 teaspoon vanilla essence
>
> 1 teaspoon finely grated lemon rind
>
> 1/3 cup (80mI) lemon juice
>
> 6 eggs
>
> 3/4 cup (165g) caster sugar
>
> 280g jar lemon butter
>
>
>
> meringue topping:
>
> 3 egg whites
>
> 3/4 cup (165g) caster sugar
>
> 1 tablespoon caster sugar, extra
>
> Yellow food colouring
>
>
>
> Preheat oven to moderately slow (170 C). Lightly grease round 2-litre
> (8-cup) ovenproof dish.
>
>
>
> Cut sponge cake into 3cm pieces, place pieces randomly in prepared dish.
> Combine cream, essence, rind and juice in small saucepan over low heat,
> stirring until hot.
>
>
>
> Whisk eggs and sugar in large bowl until combined. Whisking constantly, pour
> hot cream mixture into egg mixture; pour into dish over sponge cake. Bake,
> uncovered, in moderately slow oven (170 C) for 45 minutes. Remove pudding
> from oven, increase oven temperature to moderate (190 C).
>
>
>
> Cool pudding for 10 minutes, then, using rubber spatula, carefully spread
> lemon butter over surface.
>
>
>
> Make meringue topping. Spoon topping over pudding to completely cover
> surface: sprinkle yellow sugar evenly over meringue. Bake, uncovered, in
> moderate oven about 15 minutes or until browned lightly.
>
>
>
> Serve hot with cream or ice-cream.
>
>
>
> meringue topping:
>
> Beat egg whites in small bowl with electric mixer until soft peaks form, add
> sugar, a tablespoon at a time, beating until sugar dissolves between
> additions. Tint extra sugar with a little yellow colouring in small bowl.
>
>
>
>

"Becca" > wrote in message
...
> Thanks for the recipe. If she received a cookbook for her birthday, she
> must enjoy cooking.


She doesn't mind starting it, but does get tired of it pretty quickly, and
just wants to lick the bowl. But at least she's starting to learn some
useful things. I think her Aunt thought it was a good thing for all young
girls to learn.

Jen

Jen wrote:
> My daughter got a kids cooking book for her birthday. We tried this recipe.
> It was really, really delicious. I thought I'd share it.
>
> lemon meringue pudding
>
>
>
> PREPARATION TIME 25 MINUTES COOKING TIME I HOUR 5 MINUTES
>

I like to make a type of mousse by making lemon curd and then mixing it
half and half with whipped cream. It's wonderful. I do the same thing
with oranges.

N.

"Nancy1" > wrote in message
oups.com...
>
> Jen wrote:
>> My daughter got a kids cooking book for her birthday. We tried this
>> recipe.
>> It was really, really delicious. I thought I'd share it.

> I like to make a type of mousse by making lemon curd and then mixing it
> half and half with whipped cream. It's wonderful. I do the same thing
> with oranges.


That sounds nice. Could you post the recipe please.

Jen

Jen wrote:
> "Nancy1" > wrote in message
> oups.com...
> >
> > Jen wrote:
> >> My daughter got a kids cooking book for her birthday. We tried this
> >> recipe.
> >> It was really, really delicious. I thought I'd share it.
>
> > I like to make a type of mousse by making lemon curd and then mixing it
> > half and half with whipped cream. It's wonderful. I do the same thing
> > with oranges.
>
>
> That sounds nice. Could you post the recipe please.
>
> Jen

Orange Grove Pie Filling (I serve this like a pudding, with whipped
cream on
top)

5 egg yolks
1/2 C. sugar
2 T. lemon juice
3 T. grated orange rind
1/8 tsp. salt
2 C. whipping cream, whipped
5 oranges

Beat yolks slightly and add 1/2 C. sugar, lemon juice, grated orange
rind and
salt. Cook over boiling water, stirring constantly until thick, about
10
minutes. Fold in 2 oranges which have been cut into pieces and
thorougly
drained. Cool and fold in half the whipped cream. Chill 12 hours or
longer.
Serve with whipped cream and orange pieces.

(This is a pie recipe - if making a pie, put a layer of whipped cream
in the
bottom of a meringue pie shell; pour the orange filling on top and then
top
with the rest of the whipped cream.)
**************

Lemon curd: In top of double boiler, beat 4 egg yolks until thick and
lemon-colored. Gradually beat in 1/2 C. sugar, dash salt, 1 T. grated
lemon peel, and 3 T. lemon juice. Cook and stir over hot water until
thick, about 5 minutes. Pour into bowl to cool, covering surface with
plastic wrap.

Whip 2 C. whipping cream to stiff peaks, adding 3 T. of powdered sugar
as you whip. Add half of the cream to the cooled lemon curd, folding
it in gently. Use the remaining whipped cream to garnish the tops of
individual servings.

N.

Nancy1 wrote:

> Orange Grove Pie Filling (I serve this like a pudding, with whipped
> cream on top)
>
> 5 egg yolks
> 1/2 C. sugar
> 2 T. lemon juice
> 3 T. grated orange rind
> 1/8 tsp. salt
> 2 C. whipping cream, whipped
> 5 oranges
>
> Beat yolks slightly and add 1/2 C. sugar, lemon juice, grated orange
> rind and salt. Cook over boiling water, stirring constantly until thick,
> about 10 minutes. Fold in 2 oranges which have been cut into pieces and
> thorougly drained. Cool and fold in half the whipped cream. Chill 12
> hours or longer.
> Serve with whipped cream and orange pieces.
>
> (This is a pie recipe - if making a pie, put a layer of whipped cream
> in the bottom of a meringue pie shell; pour the orange filling on top and
> then top with the rest of the whipped cream.)

I'd like to try this recipe using sour orange juice instead of lemon juice,
putting it into a chocolate-graham crust and drizzling with melted
chocolate.

This reminds me of the "You Know You Live In Florida" thread: If I were one
of those LUCKY FLORIDIANS, I'd be able to get sour oranges (Hell, there'd
probably be three or four sour orange trees on my lawn).

Bob

On 4 Nov 2005 20:57:01 -0600, "Bob Terwilliger"
> wrote:

>I'd like to try this recipe using sour orange juice instead of lemon juice,
>putting it into a chocolate-graham crust and drizzling with melted
>chocolate.

Oooh..this sounds really great.....

Did you say you were bringing a dessert if and when we all get
together and cook dinner?

Christine

"Nancy1" > wrote in message
ups.com...
>
> Jen wrote:
>> "Nancy1" > wrote in message
>> oups.com...
>> >
>> > Jen wrote:
>> >> My daughter got a kids cooking book for her birthday. We tried this
>> >> recipe.
>> >> It was really, really delicious. I thought I'd share it.
>>
>> > I like to make a type of mousse by making lemon curd and then mixing it
>> > half and half with whipped cream. It's wonderful. I do the same thing
>> > with oranges.
>>
>>
>> That sounds nice. Could you post the recipe please.
>>
>> Jen
>
> Orange Grove Pie Filling (I serve this like a pudding, with whipped
> cream on
> top)
>
> 5 egg yolks
> 1/2 C. sugar
> 2 T. lemon juice
> 3 T. grated orange rind
> 1/8 tsp. salt
> 2 C. whipping cream, whipped
> 5 oranges
>
> Beat yolks slightly and add 1/2 C. sugar, lemon juice, grated orange
> rind and
> salt. Cook over boiling water, stirring constantly until thick, about
> 10
> minutes. Fold in 2 oranges which have been cut into pieces and
> thorougly
> drained. Cool and fold in half the whipped cream. Chill 12 hours or
> longer.
> Serve with whipped cream and orange pieces.
>
> (This is a pie recipe - if making a pie, put a layer of whipped cream
> in the
> bottom of a meringue pie shell; pour the orange filling on top and then
> top
> with the rest of the whipped cream.)
> **************
>
> Lemon curd: In top of double boiler, beat 4 egg yolks until thick and
> lemon-colored. Gradually beat in 1/2 C. sugar, dash salt, 1 T. grated
> lemon peel, and 3 T. lemon juice. Cook and stir over hot water until
> thick, about 5 minutes. Pour into bowl to cool, covering surface with
> plastic wrap.
>
> Whip 2 C. whipping cream to stiff peaks, adding 3 T. of powdered sugar
> as you whip. Add half of the cream to the cooled lemon curd, folding
> it in gently. Use the remaining whipped cream to garnish the tops of
> individual servings.


Thanks.

Jen