Lemon raw pudding made with butter and eggs?

Question

About 15 years ago we had this recipe of a lemon pudding made with raw eggs and butter spread on bread then you put it in the freezer for about an hour or so and then turned it out and ate it.
Does anyone know the recipe for this?

Answer 1

It sounds like you're describing a basic lemon curd.


MEYER LEMON CURD


Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.

Active time: 20 min Start to finish: 20 min

3 to 4 Meyer lemons (about 1 lb)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Cooks' notes:
• Lemon curd keeps, covered and chilled, 1 week.
• If substituting regular lemons, increase sugar to 3/4 cup.



Makes about 1 2/3 cups

Answer 2

This one is courtesy of Drusilla straightforward selfmade lemon tart - a million pre-baked 8-inch fluted tart crust - 4 lemons - 4 eggs - a million/2 cup white sugar - 2 tbsp butter Juice the lemons and grate a million tsp of the rind. set up a double boiler and place the eggs, sugar and lemon juice into it. turn the warmth to medium and whisk the blend continuously until it thickens (style after a minute or 2 to work out in case you would be able to desire to function extra sugar). get rid of from warmth and whisk interior the rind and the butter mutually as the blend is warm. unfold it into the tart shell and take a seat back. you could set up sparkling raspberries or blueberries on the right once you're feeling extra suitable fancy.

Answer 3

I have 2 recipe that might close to your description

1. about 16yrs back my best buddy's mom made something like that but use strawberry. but we enjoy it like ice cream. i forget the measure but i remember how she made it.

- strawberry (about 2 cups)
- 1 pack unsalted butter (about 200gram-250gram)
- sugar
- egg white (2 if i m not mistaken)

methode=
-use food processor, blend sugar and butter
-add egg white,
-then strawberry. blend all till fluffy (about 5 mins)
-put in air tight container and freeze for about 1hour or 2. Ready to serve.

2. recipe, i hope this is it..??

Easy Lemon Pudding
6 servings 16 min 6 min prep
Change to: servings US Metric

2/3 cup sugar
1 1/3 cups water
5 teaspoons cornstarch
1/4 cup lemon juice
1/4 teaspoon lemon extract
1/4 teaspoon salt
3 egg yolks

On med-hi heat, bring sugar and water to a boil.

Mix cornstarch, lemon juice and lemon extract.

Stir into boiling mixture.

Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.

Quickly stir this into the hot mix.

Spoon into dessert cups.

Chill.

*If you prefer you can put the mix into a baked pie shell, and cover with meringue.

Answer 4

I'm not sure if the following would be of any used to you

3 to 4 tablespoons lemon zest
1/2 cup fresh lemon juice (4 to 6 lemons depending on size)*
1 1/2 cups sugar
6 tablespoons unsalted butter, cut into small pieces
3 eggs, lightly beaten

* Do not use bottled lemon juice.

In a medium-size saucepan (use a heavy-based, non-reactive saucepan such as stainless steel, anodized aluminum, or enamel) over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Remove from heat and add butter; stir until the butter has melted. Let cool to room temperature.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Don't let the curd boil as boiling can cause the curd to curdle.

Remove from heat and cover immediately (so a skin doesn't form).

Store in refrigerator or freezer. May be kept in the refrigerator for up to two weeks and in the freezer for approximately two months. Lemon Curd doesn't freeze solid, so you can spoon out exactly what you need when you need it.

Makes approximately 1 1/2 cups lemon curd.

Variations:

To use as a light pudding or if you want a lighter lemon curd, whip 1/2 cup of heavy whipping cream and then fold into the lemon curd.

For lime curd, substitute fresh lime juice and lime zest for the lemon.

OR Pudding à la Nesselrode
Preparation Time: 30 minutes, plus overnight chilling and freezing
Cooking Time: 10 minutes
Ingredients
40 Chestnuts, blanched and peeled
575ml vanilla sugar syrup, made with equal quantities of water and sugar with a vanilla pod
575ml double cream
12 egg yolks
100ml Maraschino brandy, plus extra for marinating
25g candied lemon peel, finely chopped
55g currants
55g raisins
300ml double or whipping cream
3 egg whites
To decorate:
chopped candied lemon peel
whipped cream

Method
1. Pound the chestnuts then mix in 2 tablespoons of the vanilla sugar syrup.
2. Press the chestnuts through a sieve into a large, heatproof bowl, then mix with the remaining syrup.
3. Add in the double cream and egg yolks.
4. Suspend the bowl over a pan of simmering water over a gentle heat and heat through, stirring constantly. Remove from direct heat just as the mixture begins to boil.
5. Pass the mixture through a sieve again and set aside to cool.
6. Once cool mix in the Maraschino brandy, cool and refrigerate overnight.
7. Meanwhile, place the lemon peel, currants and raisins in a bowl. Add in enough Maraschino brandy to just cover the mixture and set aside to marinate for at least 8 hours.
8. Add the marinated fruit to the chilled chestnut mixture.
9. Whip the cream until fluffy. In a separate bowl, whisk the egg whites until stiff peaks form.
10. Fold the whipped cream and beaten egg white into the chestnut mixture.
11. Pour into a mould and put in the freezer until set.
12. Carefully turn out from the mould on to a serving plate. Decorate with candied peel and whipped cream and serve.

Answer 5

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