Why You’ll Love This Recipe

I love this recipe because it’s both comforting and refreshing at the same time. The lemon curd base gives a beautiful tang, the sponge layer adds softness, and the crumble topping brings a satisfying crunch. It’s simple to make, but it looks and tastes like something special. I like serving it warm with whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

320g (1 cup) bought lemon curd
125g butter, softened
100g (1/2 cup) caster sugar, plus 2 tbsp extra
2 tsp finely grated lemon rind
2 eggs
200g (1 1/3 cups) self-raising flour
125ml (1/2 cup) milk
60ml (1/4 cup) fresh lemon juice
1 lemon, sliced
Whipped cream or vanilla ice-cream, to serve

Crumble topping:
40g (1/4 cup) plain flour
45g cold butter, chopped
35g (1/3 cup) rolled oats
20g (1/4 cup) desiccated coconut
1 1/2 tbsp caster sugar

Directions

1. I preheat the oven to 180°C (160°C fan) and lightly grease a shallow 1.5L (6-cup) ovenproof dish. I combine the lemon curd with 60ml (1/4 cup) of water and spread it over the base of the dish.

2. To make the crumble topping, I place the flour in a bowl and rub the butter into it using my fingertips until the mixture looks like coarse breadcrumbs. I then stir in the oats, coconut, and sugar until the mixture clumps together slightly. I set it aside.

3. Using electric beaters, I beat the butter, sugar, and lemon rind in a large bowl until pale and creamy. I add the eggs one at a time, beating well after each addition.

4. I fold in half of the flour, then the milk, followed by the remaining flour. I add the lemon juice and stir until just combined.

5. I spoon the batter over the lemon curd layer (I don’t smooth it out) and sprinkle the crumble mixture evenly on top. I bake it for 45 minutes or until golden and springy when lightly touched.

6. While the pudding bakes, I sprinkle the lemon slices with half of the extra sugar. I heat a frying pan over high heat and cook the slices, sugar side down, for 1 minute until caramelized. I then sprinkle the remaining sugar, flip the slices, and cook the other side before setting them aside to cool.

7. Once baked, I top the pudding with the caramelized lemon slices and serve it warm with whipped cream or vanilla ice cream.

Servings and Timing

This recipe serves 6 people. It takes about 30 minutes to prepare and 45 minutes to bake, for a total time of 1 hour and 15 minutes.

Variations

I sometimes swap the lemon curd for lime or passionfruit curd for a tropical twist. If I want to make it nuttier, I add a handful of chopped almonds or pistachios to the crumble. For an extra indulgent touch, I drizzle a little warm lemon syrup over the pudding just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the pudding in the oven at 160°C for about 10–12 minutes or until heated through. If I’m in a hurry, I microwave individual portions for about 30 seconds.

FAQs

Can I make this pudding ahead of time?

Yes, I often prepare it earlier in the day and bake it just before serving, or reheat it gently before dessert time.

Can I use homemade lemon curd?

Definitely. I love using homemade lemon curd — it gives a fresher, more intense flavor.

What can I use instead of lemon curd?

I sometimes use lime, orange, or passionfruit curd for a fun variation.

Can I make this gluten-free?

Yes, I replace the flour with a gluten-free self-raising blend and check that the oats are certified gluten-free.

How do I know when the pudding is done?

It’s ready when the top is golden and the sponge layer feels springy when gently pressed.

Can I freeze this pudding?

Yes, I can freeze it (without the lemon slices) for up to 2 months. I thaw it in the fridge overnight before reheating.

Can I make it dairy-free?

I use dairy-free butter and plant-based milk to make it suitable for a dairy-free diet.

What’s the best way to serve it?

I love serving it warm with whipped cream, vanilla ice cream, or even custard for a classic finish.

Can I add berries to this recipe?

Yes, I sometimes scatter fresh or frozen raspberries over the lemon curd before adding the batter for extra flavor and color.

Why add water to the lemon curd?

Adding a little water thins the curd slightly, helping it spread evenly across the base and blend beautifully with the sponge layer.

Conclusion

This Lemon Curd Crumble Pudding is a bright, comforting dessert that perfectly balances tangy citrus with sweet, buttery richness. I love how the soft sponge, creamy curd, and crisp crumble come together in every bite. It’s a delightful treat that feels fancy but is simple enough to make any night of the week — the perfect way to end a meal on a cheerful note.