4 large egg yolks, size 7
finely grated zest 2 large lemons
½ cup caster sugar
2 cups fresh white breadcrumbs
¼ cup passionfruit pulp, about 3 passionfruit
3 egg whites
¾ cup caster sugar
¾ cup purchased lemon curd (I used Anathoth)
Preheat the oven to 150°C fan bake.
Lightly butter 4 x 1½-cup capacity ovenproof ramekins and place them on a lipped baking tray.
Put the milk and cream in a medium saucepan and bring to just below boiling point.
Whisk the yolks, lemon zest and the ½ cup of sugar together in a bowl and whisk in the hot milk mixture.
Stir in the breadcrumbs and passionfruit pulp.
Let the mixture sit for 15 minutes so the bread starts to absorb the liquid.
Divide between the ramekins and cook until just set, about 25 minutes.
Take the puddings out of the oven and make the meringue.
Beat the egg whites to soft peaks then beat in the caster sugar until thick and glossy.
Spread each pudding with lemon curd then pile the meringue on top and return the puddings to the oven. Cook for a further 10 minutes or until golden on top.