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    Fresh Lemon and Lime Curd Puddings

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    Fresh Lemon and Lime Curd Puddings

    Lemons and limes are essential in the kitchen, especially at this time of year when citrus fruit is at its best. As well as the juice being so versatile, the zest contains fragrant essential oils that add a distinctive citrus note. While cooking, the mixture for these puddings separates and the juices form a thick, curd-like sauce beneath the sponge.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 6


    • 50g butter
    • 150g caster sugar
    • 2 medium eggs, separated
    • Finely grated zest and juice of 2 lemons
    • Finely grated zest and juice of 2 limes
    • 200ml whole milk
    • 50g self-raising flour
    • Icing sugar, to dust


    1. Preheat oven to 180°C, gas mark 4. Grease 6 x 250ml ovenproof cups or ramekins and place on a baking sheet. Cream the butter and 100g of the sugar until pale and fluffy. Whisk in the egg yolks one at a time. Pour the juice from the lemons and limes into a measuring jug and make up to 150ml using either more juice or cold water, if necessary. Gradually whisk the juice into the mixture - don't worry if it looks slightly curdled.
    2. Whisk in the milk, then sift the flour over the top of the mixture, whisking well. Fold in half the grated lemon and lime zest. Cover the remaining zest and set aside.
    3. Whisk the egg whites for 3-4 minutes until soft peaks form, then gradually whisk in the remaining sugar. Fold the egg whites into the mixture until evenly incorporated. Divide into the prepared ramekins and cook for about 20-25 minutes until the tops are risen, set and slightly golden. Remove from the oven. Dust with icing sugar and serve, decorated with the remaining lemon and lime zest.

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    These puddings are also delicious served cold with a spoonful of whipped cream. You could make one large pudding in a 1-litre ovenproof dish. Cook for 40-45 minutes.


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    5 stars