Get the Recipe: Lemon Curd Pudding
It's what to do with leftover lemon curd! This easy no-cook lemon curd pudding is light, fluffy and tangy and needs just 3 ingredients for a great lemon dessert.
Ingredients
- 3 oz (85 g) crème fraiche, slightly rounded 1/3 cup *see Note 1 below for substitution options
- Zest of 1 lemon, optional
- 3/4 cup (225 g) lemon curd
- 3/4 cup (175 ml) heavy whipping cream, 35% b.f.
For topping:
- 1/4 cup lemon curd
- Chopped pistachios, *see Note 2 for more topping options
Instructions
- Have ready 4 ramekins or small jars or glasses and set aside. You'll also need a wooden or metal skewer.
- In a medium bowl, whisk together the crème fraiche, lemon zest and 3/4 cup of the lemon curd. Set aside.
- In a bowl with an electric beater or the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Add the whipped cream to the bowl with the lemon curd mixture.
- Tip! To fold in the whipped cream in the next step, use the slice, lift and scoop method while turning the bowl a bit after every scoop. The "slice" is running the spatula from the noon to 6 pm position in the bowl, with the spatula blade used like a knife to slice through the batter. When you reach the 6 pm position, rotate the spatula blade to a 45-degree angle while scooping the batter from the bottom of the bowl. Gently fold the scooped batter over the top. Turn the bowl a bit and repeat, turning the bowl a bit again after each scoop of batter, until none of the whipped cream is visible in the batter.
- Using a spatula, gently fold the whipped cream into the lemon curd mixture until combined (there should be no white streaks of whipped cream visible).
- Divide the mousse between 4 jars or ramekins. Spoon a Tablespoon of lemon curd on top of each ramekin. Use a skewer to swirl it into the mousse, using a figure-8 motion just once or twice until the curd disappears into the pudding. You don't want to over-mix and thoroughly mix in the curd. It is nicest when it remains as little pockets of curd in the dessert. Garnish the top with chopped pistachios (or the topping of your choice).
- Set into the refrigerator for at least 1 1/2 hours before serving, where it will thicken more as it chills. (To enjoy more quickly, you can pop them into the freezer for 30 minutes, then eat right away or transfer to the refrigerator if not eating after 30 minutes).
- For longer storage, cover with plastic wrap and keep in the refrigerator for up to 2 days. These lemon curd puddings will also freeze well. Wrap well and freeze for up to 1 month. Transfer to the refrigerator for a couple of hours to thaw before eating.
Notes
Note 1: If you don't want to use crème frâiche full-fat sour cream or full-fat plain Greek yogurt would also work. Crème frâiche is easy to make at home using whipping cream and buttermilk and about 24 hours of standing time. I've included the recipe above this Recipe Card if you'd like to make your own.
Note 2: I love the added texture of chopped pistachios, but other topping options include - crumbled shortbread cookies, fresh fruit such as blueberries, strawberries or raspberries would also be a nice topping for this lemon pudding, maybe with a mint leaf for colour.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.
Serving: 1serving, Calories: 383kcal, Carbohydrates: 36g, Protein: 3g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 188mg, Potassium: 69mg, Fiber: 0.1g, Sugar: 36g, Vitamin A: 788IU, Vitamin C: 0.5mg, Calcium: 51mg, Iron: 0.1mg
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