- Prep time 1 hour
- Total time 6 hours
- Portion size 12 servings
Ingredients
Lemon Pudding:
Cream Cheese Filling:
Meringue:
Method
Line 8-inch square cake pan with enough parchment paper to leave overhang on two sides; set aside. In food processor, pulse together flour, butter, icing sugar and salt until ball starts to form. Press mixture evenly into bottom of prepared pan. Refrigerate for 30 minutes.
Preheat oven to 325°F. Prick dough all over with fork. Bake until lightly browned, 35 to 40 minutes. Let cool in pan on rack.
Lemon Pudding
Meanwhile, in saucepan, combine sugar and cornstarch. Add cream, milk, egg yolks and lemon zest; cook over medium heat, whisking, until mixture starts to bubble and is thickened slightly, about 10 minutes. Remove from heat; stir in lemon juice and butter. Strain into bowl; cover and refrigerate until cooled, about 1 hour.
Cream Cheese Filling
Using electric mixer on medium speed, beat cream cheese, icing sugar, cream, lemon zest and vanilla until stiff peaks form, about 5 minutes. Using spatula, spread filling over crust. Cover and refrigerate for 30 minutes. Whisk chilled Lemon Pudding; spread over cream cheese filling. Cover and refrigerate for 1 hour.
Meringue
In heatproof bowl, whisk together sugar, 1/4 cup water and egg whites. Place bowl over larger saucepan of simmering, not boiling, water (bowl should not touch water). Whisk until candy thermometer reads 160°F, about 5 minutes. Remove bowl from saucepan. Using electric mixer on medium speed, beat mixture until slightly cooled and stiff peaks form. Let cool completely.
Spread meringue over pudding; refrigerate for 1 hour. To serve, cut into squares.
Nutritional facts PER SERVING: about
- Calories 600
- Total fat 39 g
- Saturated fat 25 g
- Cholesterol 160 mg
- Sodium 200 mg
- Total carbohydrate 56 g
- Fibre 1 g
- Sugars 40 g
- Protein 6 g
- Iron 1 mg
