Citrus Queen of Puddings

This is a different variety of bread pudding.Main difference being the presence of lemon curd.

Ingredients

Fresh Bread - 170g,torn into small pieces
Butter - 2 tsp,at room temperature
Castor sugar-90g
Egg yolks - 4
Milk - 2 cups + 2 tbsp milk
Lemon rind - 2 tsp
Lemon curd - 4 tbsp or more
Lemon juice -2 tbsp

Lemon curd

Sugar - 1/4 cup
Cornflour -1 and 1/2 tsp
Hot water - 1/2 cup
Salt-a pinch
Butter - 1 tbsp
Lemon juice -1 and 1/2 tbsp
few drops of yellow food colour

For the meringue

Egg whites - 4
Castor sugar - 3 tsp
Dessicated coconut - 1 tbsp (for sprinkling)

Method

In a pan,bring milk to a gentle simmer with lemond rind. Remove pan from heat ,add sugar and butter.stir well till combined. Soak bread pieces in it for 10 minutes. Mix in egg yolks and turn onto a greased shallow ovenproof dish. Bake in a preheated oven 180 degree celsius oven for 25 minutes.

To make lemon curd,mix sugar,cornflour,hot water and salt in a small pan and cook until it starts to thicken. Remove from heat,add butter and lime juice. Add yellow food colour and allow to cool. Combine lemon curd with lemon juice and spread over the baked bread.

With an electric beater at high speed,Beat egg whites stiff. Sprinkle sugar little by little till all the sugar is used up. Carefully spread the meringue over the lemon curd and sprinle the coconut gratings over the meringue. Bake in a pre heated oven at 160 degrees celsius for 5 minutes or until the top becomes golden brown. Serve hot or warm.