This is a really easy pudding to make.…and cheap, which comes in good hand if you look at what is going on in Iceland with the financial crisis. I am not sure the Icelandic people are going to have the money for deserts for the next few years….so you better learn to love this one :-) . But all jokes aside , this pudding goes really well with ice cream or some whipped cream and a large ice cold glass of milk….yummy.
1 ½ dl sugar
grated zest and juice of 1 lemon
2 eggs , separated
1 dl flour
1tsp baking powder
for the meringue:
2 egg whites
40g unrefined sugar (hrásykur)
Preheat the oven to 180˚C. Wisp the yolks, sugar and lemon zest together until fluffy and smooth. Add the milk and lemon juice and whisk together.
Whisk the egg whites in another bowl until stiff and gently fold them together with the lemon mixture. Grease an ovenproof dish with some butter and pour in the mixture, then place it in a deep oven rack and fill in ½ of the way with water and bake for 45 minutes.
When the pudding is ready, make the meringue topping while the pudding cools down a bit. Whisk the egg whites with a little pinch of salt until it forms peaks, then add the sugar and continue to whisk until the sugar has dissolved. Spread the merang on top and run a brulée burner or a little blowtorch over to get the “baked-effect”. Serve with some ice cream, whipped cream or vanilla mascarpone (seeds from 1 vanilla pod and 250g mascarpone cheese)