Lemon Curd Crumble Pudding is a delightful dessert that brings a burst of sunshine to your table. Imagine a cozy and zesty dessert combining tangy lemon curd, soft sponge, and a buttery crumble topping. Baked until golden, this pudding is served warm with cream or ice cream, creating the perfect balance of sweetness and citrus. Whether you are hosting a summer party or simply indulging yourself, this dessert is sure to impress.

Why You’ll Love This Lemon Curd Crumble Pudding

There’s something truly magical about this lemon custard crumble dessert. First, it combines the rich flavors of lemon and buttery crumble, creating a delightful experience. Second, it’s a fantastic way to use fresh lemons, making it a perfect choice for those hot summer days. Third, the recipe is straightforward, making it easy for anyone to whip up an easy lemon crumble pudding recipe. Fourth, the warm pudding pairs beautifully with whipped cream or vanilla ice cream, enhancing its flavor. Fifth, it’s a great way to impress guests at dinner parties or family gatherings. Finally, the leftovers (if any) can be stored for later enjoyment!

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Ingredients for Lemon Curd Crumble Pudding

Gather these items:

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
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

How to Make Lemon Curd Crumble Pudding Step-by-Step

Step 1: Preheat the oven to 180°C (160°C fan) and lightly grease a shallow 1.5L (6-cup) ovenproof dish.
Step 2: Combine the lemon curd with 60 ml (1/4 cup) water and spread it evenly over the base of the prepared dish.
Step 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.
Step 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.
Step 5: Fold in half of the flour, then add milk, followed by remaining flour. Stir in lemon juice until just combined.
Step 6: Spoon the batter over the lemon curd layer without smoothing it out. Sprinkle the crumble mixture evenly on top.
Step 7: Bake for 45 minutes or until golden and springy when lightly touched.
Step 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.
Step 9: Top the baked pudding with caramelized lemon slices and serve warm with whipped cream or vanilla ice cream.

Pro Tips for the Perfect Lemon Curd Crumble Pudding

Keep these in mind:

Serve warm for the best flavor.
Store leftovers in the fridge.
For added texture, consider mixing in nuts or adding a layer of lemon pudding with crumble topping on the base.

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Best Ways to Serve Lemon Curd Crumble Pudding

This dessert shines brightest when paired with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh fruit for a refreshing twist, creating a refreshing lemon curd dessert option. For a more indulgent experience, drizzle a bit of lemon syrup over the top before serving.

How to Store and Reheat Lemon Curd Crumble Pudding

To store, cover the pudding with plastic wrap and keep it in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 160°C until warmed through, ensuring it retains its delightful texture. This makes it perfect for meal prep and enjoying later!

Frequently Asked Questions About Lemon Curd Crumble Pudding

What’s the secret to perfect Lemon Curd Crumble Pudding?

The secret lies in the balance between the tangy lemon curd and the buttery crumble topping. Using fresh ingredients, especially lemons, enhances the flavor, making this dessert a standout. Pair it with ice cream for an unforgettable treat.

Can I make Lemon Curd Crumble Pudding ahead of time?

Yes, you can prepare the pudding a day in advance. Just bake it, let it cool, and store it in the refrigerator. Reheat it gently in the oven before serving for the best results.

How do I avoid common mistakes with Lemon Curd Crumble Pudding?

To avoid common mistakes, ensure you don’t overmix the batter, as this can lead to a dense texture. Also, keep an eye on the baking time to prevent overcooking, which can dry out the pudding.

Variations of Lemon Curd Crumble Pudding You Can Try

Experiment with different flavors by incorporating berries into the lemon curd layer for a fruity twist. You can also try adding a lemon curd and crumble pie layer for a unique take. For a tropical touch, consider mixing in some coconut, giving you a lemon curd dessert with a crumb crust.

For more dessert ideas, check out our dessert category or try making berry crumble for a fruity alternative. If you’re interested in other lemon recipes, visit this page for inspiration.

Indulge in Lemon Curd Crumble Pudding Bliss

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Author: Michael
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

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

Scale

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
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

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Instructions

Preheat the oven to 180°C (160°C fan) and lightly grease a shallow 1.5L (6-cup) ovenproof dish.
Combine the lemon curd with 60 ml (1/4 cup) water and spread it evenly over the base of the prepared dish.
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.
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.
Fold in half of the flour, then add milk, followed by remaining flour. Stir in lemon juice until just combined.
Spoon the batter over the lemon curd layer without smoothing it out. Sprinkle the crumble mixture evenly on top.
Bake for 45 minutes or until golden and springy when lightly touched.
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.
Top the baked pudding with caramelized lemon slices and serve warm with whipped cream or vanilla ice cream.