England Pudding and Sweet Ideas
lemon chester pudding Recipe
Lemon Chester pudding is a long time traditional pudding dating back to mid-Victorian times. The pudding is a mixture fo the sweet shortcrust pastry and the tangy lemon filling.
- 8 oz prepared shortcrust pastry
- 4 oz granulated sugar
- 4 large eggs, separated
- 2 oz butter
- 1/2 oz almonds, very finely chopped
- The finely grated rind and juice of a lemon
- 3 oz caster sugar
Pre-heat oven to 375°F or Mark 5. Roll out the pastry on a lightly floured surface and then line it into a well greased 8 inch flan case with a removable base, trimming the edges neatly. Bake without any filling (bake blind) for 10-15 minutes or until lightly golden.
Melt the butter in a saucepan, then remove from the heat and whisk in the lemon rind and juice, the granulated sugar and the egg yolks, continuing to whisk until the mixture is smooth. Increase the oven temperature to 425°F or Mark 7.
Stir the almonds (into the saucepan) and return to the heat, stirring until hot, but not boiling. Spoon into the pastry case and smooth over. Whisk the egg whites until they stand up in soft peaks, then fold in half the caster sugar. Spoon this mixture over the lemon filling, roughing up to peaks with a fork, then sprinkle on the remainder of the sugar.
Bake for 5 minutes, then reduce the temperature back down to 325°F or Mark 3 and bake for a further 20-30 minutes until the meringue is crisp and a rich golden colour. Serve warm or cold with cream. Serves 4 to 6.
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For US to UK equivalents for food weights and measurements see this rough guide
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