Tangy Lemon Pudding with Lemon Meringue Ice Cream

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 eggs, plus one egg yolk
• zest and juice 3 lemons
• 375g caster sugar
• 85g butter
• 500g tub crème fraîche
• 2 meringues, crushed
• 100g butter, softened, plus extra for greasing
• 3 eggs, beaten
• 100g caster sugar
• 100g self-raising flour
• zest 1 lemon, plus 1 tbsp juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 180°C (350°F). Grease a 1.5-litre (about 6-cup) ovenproof dish with a little of the extra softened butter.

2. Beat the 100g softened butter with the 100g caster sugar until pale and fluffy. Beat in the 3 beaten eggs a little at a time, then fold in the self-raising flour, the zest of 1 lemon and the 1 tbsp lemon juice.

3. Spread the sponge mixture into the greased dish and bake for 35 minutes, until golden and springy to the touch. Keep warm.

4. For the lemon custard base, set a heatproof bowl over a pan of simmering water. Add the 2 eggs, the extra egg yolk, the zest and juice of 3 lemons, the 85g butter and the remaining caster sugar (the 375g total less the 100g used in the sponge).

5. Stir the custard constantly for about 10 minutes until thickened and it reaches 160°F (71°C) on a thermometer. Remove from the heat and let cool completely.

6. Stir the 500g crème fraîche into the cooled lemon custard until smooth.

7. Pour the mixture into a freezer-safe container and freeze for 1 hour. Stir well to break up ice crystals, then fold in the 2 crushed meringues.

8. Freeze for at least 4 hours more, until firm.

9. Serve the warm lemon sponge pudding with scoops of the lemon meringue ice cream.