Lemon thyme adds a delightful woody, soft herby background flavour to this lemon pud, without the bitterness of regular thyme.
¾ cup (165g) castor sugar
⅓ cup (80g) chilled unsalted butter
zest and juice of 2 lemons
2 eggs, plus 2 egg yolks
½ bunch lemon thyme (4-6 sprigs)
finely grated zest of 1 lemon
½ cup (115g) castor sugar
2 eggs, separated
45g plain flour
1 tbsp lemon thyme leaves, picked
¼ cup lightly crushed pistachio kernels
double cream, to serve (optional)
For the lemon curd add the sugar, butter, zest and lemon juice to a saucepan and place over low-medium heat. Stir constantly with a whisk until sugar has dissolved.
In a separate bowl whisk the eggs and yolks, and add to the lemon mixture. Whisk constantly over low heat until the curd thickens and coats the back of a spoon. Place the curd in a bowl to chill in the fridge while you prepare the puddings.
For the puddings preheat the oven to 180C. Place the milk and ½ bunch lemon thyme in a saucepan and bring to a simmer over low-medium heat for 1 to 2 minutes, then set aside for 15 minutes to allow the flavour to steep. Once the milk is completely cool, strain, discarding the lemon thyme stalks, and reserve the milk for the pudding.
Place the butter, zest and sugar in a bowl and beat until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Fold through the flour then gradually add the thyme-infused milk in a gentle stream, whisking lightly to combine.
Whisk the eggwhites in a separate bowl until stiff peaks form. Fold lightly through the pudding batter.
Add 3 tablespoons of lemon curd to the base of four one-cup ramekins. Pour batter over the top of the curd and place the ramekins on a baking tray. Bake for 15 minutes or until lightly browned.
Place another dollop of lemon curd on top of each of the puddings, sprinkle with lemon thyme leaves and crushed pistachios, and serve.