Home › The Principles of Cookery › Lemon Curd Pudding

Lemon Curd Pudding

Stir four ounces of butter and seven ounces of sugar over a slow fire to boiling point, then pour into a basin, and leave till nearly cold. Whisk six eggs well, and gradually mix them with the butter and sugar, and a large dessert-spoonful of flour. Add the grated peel and strained juice of two lemons. Line a pie-dish with puff-paste, pour in the mixture, and bake one hour in a slow oven.