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Lemon Curd Crumble Pudding

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A cozy and zesty dessert combining tangy lemon curd, soft sponge, and a buttery crumble topping, baked until golden and served warm with cream or ice cream for the perfect balance of sweetness and citrus.

Ingredients

320 g (1 cup) lemon curd

125 g butter, softened

100 g (1/2 cup) caster sugar, plus 2 tbsp extra

2 tsp finely grated lemon rind

2 eggs

200 g (1 1/3 cups) self-raising flour

125 ml (1/2 cup) milk

60 ml (1/4 cup) fresh lemon juice

1 lemon, sliced

Whipped cream or vanilla ice cream, to serve

Crumble topping:

40 g (1/4 cup) plain flour

45 g cold butter, chopped

35 g (1/3 cup) rolled oats

20 g (1/4 cup) desiccated coconut

1 1/2 tbsp caster sugar

Instructions

  1. Preheat the oven to 180°C (160°C fan) and lightly grease a shallow 1.5L (6-cup) ovenproof dish.
  2. Combine the lemon curd with 60 ml (1/4 cup) water and spread it evenly over the base of the prepared dish.
  3. Make the crumble topping: place flour in a bowl, rub in butter with fingertips until mixture resembles coarse crumbs, then stir in oats, coconut, and sugar. Set aside.
  4. Using electric beaters, beat butter, sugar, and lemon rind in a large bowl until pale and creamy. Add eggs one at a time, beating well after each addition.
  5. Fold in half of the flour, then add milk, followed by remaining flour. Stir in lemon juice until just combined.
  6. Spoon the batter over the lemon curd layer without smoothing it out. Sprinkle the crumble mixture evenly on top.
  7. Bake for 45 minutes or until golden and springy when lightly touched.
  8. While baking, sprinkle lemon slices with half the extra sugar. Heat a frying pan over high heat and cook slices, sugar side down, for 1 minute until caramelized. Sprinkle remaining sugar, flip, and cook other side until golden. Set aside to cool.
  9. Top the baked pudding with caramelized lemon slices and serve warm with whipped cream or vanilla ice cream.

Notes

Use homemade lemon curd for an extra fresh and intense flavor.

Swap lemon curd for lime or passionfruit curd for a variation.

Add chopped nuts to the crumble for extra crunch.

Scatter berries over the lemon curd before baking for a fruity twist.

Replace flour with a gluten-free blend and use certified oats for a gluten-free version.

Store leftovers in the fridge for up to 3 days and reheat before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-curd-crumble-pudding/