Baked Lemon Meringue Sago Puddings Recipe

What is Baked Lemon Meringue Sago Puddings?

Baked Lemon Meringue Sago Puddings is an exquisite dessert that combines the creamy texture of sago pudding with a refreshing lemon curd, all topped with a perfectly golden meringue. The dish offers a delightful balance of sweetness, tanginess, and airy texture, making it an excellent choice for any special occasion. This dessert is not only visually appealing but also a perfect example of how traditional flavors can be reimagined in a modern, elegant way.

Origin of Baked Lemon Meringue Sago Puddings

This recipe is an innovative twist on two classic desserts: sago pudding and lemon meringue pie. Sago pudding, which is a popular dessert in Southeast Asia, features sago pearls cooked in milk until they become translucent, forming a creamy base. Lemon meringue pie, originating from the United States and Europe, is well-known for its tangy lemon curd filling and fluffy meringue topping. By combining these two dishes, we get the Baked Lemon Meringue Sago Puddings, a fusion of textures and flavors that elevate both desserts.

Ingredients with Quantities

For the Sago Pudding:

• ½ cup sago pearls
• 2 cups milk
• 1 cinnamon stick
• ¼ cup sugar
• 2 egg yolks
• 1 tbsp butter
• 1 tsp vanilla extract
• A pinch of salt

For the Lemon Curd:

• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ cup sugar
• 3 egg yolks
• 4 tbsp unsalted butter

Lastly for the Meringue:

• 3 egg whites
• ¼ cup caster sugar
• ¼ tsp cream of tartar

Step-by-Step Directions and Preparation Method

 1: Prepare the Sago Pudding

1. In a medium-sized saucepan, combine the sago pearls, milk, and cinnamon stick. Simmer over low heat, stirring frequently, for about 20 minutes until the sago becomes translucent.
2. In a separate bowl, whisk together sugar and egg yolks. Gradually add a spoonful of the warm sago mixture to temper the eggs, then stir the egg mixture back into the saucepan.
3. Continue cooking for another 5 minutes, stirring constantly to prevent the eggs from scrambling.
4. Remove the cinnamon stick, then stir in the butter, vanilla extract, and a pinch of salt for added flavor. Once the pudding is creamy and well-mixed, divide it evenly into ramekins and set aside.

 2: Make the Lemon Curd

1. In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
2. Set the bowl over a saucepan of simmering water (double boiler method), ensuring the bowl does not touch the water. Continuously whisk the mixture for about 10 minutes until it thickens to a custard-like consistency.
3. Remove from the heat and stir in the unsalted butter until smooth. Spoon a generous layer of lemon curd over each ramekin of sago pudding.

 3: Prepare the Meringue

1. In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form.
2. Gradually add caster sugar, whisking continuously until the meringue becomes stiff and glossy.
3. Spoon or pipe the meringue over the lemon curd layer, covering it completely.

 4: Bake & Serve

1. Preheat your oven to 180°C (350°F).
2. Place the puddings in the oven and bake for about 10 minutes, or until the meringue is lightly golden and crispy on top.
3. Allow the puddings to cool slightly before serving. Enjoy!

Variations

1. Citrus Twist: While lemon is the star in this recipe, feel free to experiment with other citrus fruits such as lime or orange for the curd. You can also try blending lemon and lime zest for a more complex flavor.
2. Spiced Sago Pudding: Add a pinch of cardamom or nutmeg to the sago pudding base for an extra layer of warmth and spice. This complements the freshness of the lemon curd nicely.
3. Coconut Sago Pudding: Substitute the milk in the sago pudding with coconut milk for a tropical twist. The rich coconut flavor pairs beautifully with the tangy lemon curd.

FAQs About Baked Lemon Meringue Sago Puddings

Q1: Can I make this dessert ahead of time?
Yes, you can prepare the sago pudding and lemon curd in advance, then assemble the meringue and bake it just before serving. This helps save time on the day of serving.

Q2: Can I substitute the egg yolks in the curd with something else?
Egg yolks are essential for the smooth, custardy texture of the lemon curd. However, you could try using egg replacers or silken tofu if you have dietary restrictions, though the texture may differ slightly.

Q3: Can I use store-bought lemon curd instead of making my own?
Absolutely! Using store-bought lemon curd can save time. Just make sure to choose a high-quality option to maintain the flavor balance.

Q4: How do I store leftovers?
Store any leftover Baked Lemon Meringue Sago Puddings in the fridge for up to 2 days. Reheat gently in the oven to restore the meringue’s texture, but be mindful not to overcook it.

Conclusion

Baked Lemon Meringue Sago Puddings is a delightful dessert that combines the traditional flavors of sago pudding, lemon curd, and meringue into a deliciously unique treat. With its creamy, tangy filling, airy topping, and customizable ingredients, it’s a recipe that’s sure to impress guests at any dinner party or special occasion. Whether you’re a fan of classic desserts or enjoy experimenting with new twists, this dessert is a guaranteed crowd-pleaser. By following the simple steps, you can create a visually stunning and flavorful dish that’s perfect for all occasions.

Baked Lemon Meringue Sago Puddings Recipe

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• Author: David Andersson
• Total Time: 1 hour
• Diet: Vegetarian

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Description

Baked Lemon Meringue Sago Puddings is an exquisite dessert that combines the creamy texture of sago pudding with a refreshing lemon curd, all topped with a perfectly golden meringue. The dish offers a delightful balance of sweetness, tanginess, and airy texture, making it an excellent choice for any special occasion. This dessert is not only visually appealing but also a perfect example of how traditional flavors can be reimagined in a modern, elegant way.

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Ingredients

For the Sago Pudding:

• ½ cup sago pearls

• 2 cups milk

• 1 cinnamon stick

• ¼ cup sugar

• 2 egg yolks

• 1 tbsp butter

• 1 tsp vanilla extract

• A pinch of salt

For the Lemon Curd:

• ½ cup fresh lemon juice

• 1 tbsp lemon zest

• ½ cup sugar

• 3 egg yolks

• 4 tbsp unsalted butter

For the Meringue:

• 3 egg whites

• ¼ cup caster sugar

• ¼ tsp cream of tartar

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Instructions

Step 1: Prepare the Sago Pudding

1. In a medium-sized saucepan, combine the sago pearls, milk, and cinnamon stick. Simmer over low heat, stirring frequently, for about 20 minutes until the sago becomes translucent.

2. In a separate bowl, whisk together sugar and egg yolks. Gradually add a spoonful of the warm sago mixture to temper the eggs, then stir the egg mixture back into the saucepan.

3. Continue cooking for another 5 minutes, stirring constantly to prevent the eggs from scrambling.

4. Remove the cinnamon stick, then stir in the butter, vanilla extract, and a pinch of salt for added flavor. Once the pudding is creamy and well-mixed, divide it evenly into ramekins and set aside.

Step 2: Make the Lemon Curd

1. In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and egg yolks.

2. Set the bowl over a saucepan of simmering water (double boiler method), ensuring the bowl does not touch the water. Continuously whisk the mixture for about 10 minutes until it thickens to a custard-like consistency.

3. Remove from the heat and stir in the unsalted butter until smooth. Spoon a generous layer of lemon curd over each ramekin of sago pudding.

Step 3: Prepare the Meringue

1. In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form.

2. Gradually add caster sugar, whisking continuously until the meringue becomes stiff and glossy.

3. Spoon or pipe the meringue over the lemon curd layer, covering it completely.

Step 4: Bake & Serve

1. Preheat your oven to 180°C (350°F).

2. Place the puddings in the oven and bake for about 10 minutes, or until the meringue is lightly golden and crispy on top.

3. Allow the puddings to cool slightly before serving. Enjoy!

Notes

These individual lemon meringue sago puddings are the perfect blend of tangy, creamy, and comforting. They’re best enjoyed warm, fresh from the oven, but can also be served chilled for a refreshing twist. Feel free to experiment with citrus variations like lime or orange, and don’t forget—a light dusting of powdered sugar on top just before serving adds an extra touch of magic!

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Keywords: Baked Lemon Meringue Sago Puddings Recipe