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Versatile Lemon Pudding

(From scratch, using flour, cooked in the microwave oven)

This filling is delicious, chilled in a bowl or served from the freezer on a hot summer day. Make it with or without meringue. It is also the perfect filling for prebaked tart or pie shells. 

Make sure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy lemon, and butter on hand. 

Instructions:

Place the following ingredients in an eight-cup, glass measuring bowl and stir.

1 cup of sugar

4 tablespoons of flour

½ teaspoon of salt

½ cup of water

Add the following ingredients to the above mixture and stir. 

3 well-beaten egg yolks (set aside the whites for meringue) 

1 cup of water

Cook this mixture on high in the microwave for 2 minutes. Then stir well.

Return the filling to the microwave oven and cook on high for three minutes or until thickened.

Add the following ingredients to the mixture. 

2 tablespoons of butter

¼ cup of fresh lemon juice

1½ teaspoons of grated lemon rind

Set the lemon pudding aside to cool. 

Meringue: To make the meringue, whip the three egg whites until frothy and add ¼ cup of sugar, slowly, while still beating. When peaks form, pile meringue on the pie, tarts, or puddings and bake in a 400°F oven for 5 minutes. Watch this process closely. Meringue browns very quickly. Store your lemon treats in the refrigerator once cooled. 

Tips for Making Perfect Prebaked Tart Shells:

Start by making your favourite pastry recipe. This time, I made my Vintage Hot Water Pastry. Roll the pastry, cut it into circles, fill a tart pan with pastry circles, and bake the shells or freeze them, uncooked, for another day.

When you are ready to bake the tart shells, place a paper cupcake liner inside each raw pastry shell and cover the liner with pie weights. I own clay pie weights, but some people use dried beans for this purpose. When I bake pastry shells without filling, I bake them in a preheated 425° F oven for 10 minutes. Then, I carefully remove the liners with the weights and return the shells to the oven for another 5 minutes. Set the shells aside to cool before filling. 

Generously fill each shell with lemon pie filling. Top with meringue. Place the tarts in a 425° F oven for 5 minutes. Check the tarts after 4 minutes to avoid over-browning. 

Confession: These tarts freeze beautifully and are delicious served right from the freezer. As shown above, I ate this frozen tart!

Ideas:

Put filling in an oven-proof custard cup, top with meringue, and bake as you would for meringue topped tarts. This pudding is delicious without a pastry base. 

Serve the filling in small glass bowls for a taste change after a heavy meal. It is particularly refreshing on a hot day or when someone is recuperating from a cold or other illness. 

As some of you know, my husband has Crohn's, and he enjoys eating this treat right from the freezer when he is recuperating from a difficult time. I simply freeze the pudding in small containers. He eats it slowly, scraping pudding curls from the top. He lets the refreshing frozen pudding melt on his tongue. 

It's Time to Celebrate

It’s time to celebrate! Seven years ago, today, I posted the introduction to my blog, From the Cookie Jar. I love sharing my ideas, memories, and recipes with all of you. Reading your comments fills me with joy. To celebrate us, both you and me, I am going to give away prizes. Some of you have already received emails from me asking for your mailing address. I plan to give away several one-year subscriptions to Prairies North Magazine. I currently write a food column called “Eats and Treats” for this magazine, but I have been a subscriber since 1999. It is the magazine of Saskatchewan, but if you live elsewhere, each issue is likely to entice you to come for a visit. 

In celebration of this special anniversary, I have incredible fashion accessories to share, including designer scarves, a clutch bag, and hosiery. I will also be giving away some fashion art pieces created by artisans featured in my Saskatchewan Fashion Artisans video series. 

Two readers will receive copies of Small Reckonings, a novel written by Karin Melberg Schwier. I am savouring this book and taking my time with it, so expect me to share more later. 

As I drifted to sleep last night, I told myself that the next person to sign up for From the Cookie Jar would receive a silk scarf, inspired by Canadian photographer John Alexander and Indian textile artist Manori. This scarf showcases the natural landscape of Canada. This morning, a woman with a UK email address signed up, and I was delighted to tell her that once she sends me her mailing address her scarf will be on the way. Watch my Get a Bigger Wagon Facebook page for news about this scarf’s journey.  

Thank you for reading my blog and for sharing comments with me. I invite you to check into Get a Bigger Wagon. Have an awesome spring, stay well, and join me on Facebook and Pinterest.    Accessories always make an outfit better. Notice my SheNative clutch. Yes, I have one to give away.