Baked Whole Lemon Pudding

Serves 4.

Ingredients

• 1 thin-skinned lemon
• 1½ cups (330g) caster (superfine) sugar
• 30g butter, melted
• 3 egg yolks
• ¾ cup (180ml) single (pouring) cream
• 2 tablespoons cornflour (cornstarch)
• vanilla ice-cream, to serve

Method

1. Preheat oven to 160°C (325°F).
2. Cut the lemon into 8 pieces and remove any seeds.
3. Place in a food processor with the sugar and process until very smooth.
4. Add the butter, egg yolks, cream and cornflour and process until smooth.
5. Pour mixture into 4 greased 1-cup capacity (250ml) ovenproof pie dishes.
6. Bake for 22–24 minutes or until just set.
7. Serve warm or cold with vanilla ice-cream.