LEMON PUDDING

The puff pastry can be blind-baked up to 1 day ahead and stored at room temperature, covered with plastic wrap. The lemon custard mixture can be prepared up to 4 hours ahead and refrigerated; bring to room temperature before pouring into the pastry shell and baking. The meringue must be made fresh and applied immediately before the final browning step.

Store the finished pudding loosely covered with plastic wrap in the refrigerator for up to 2 days. Note that the meringue will weep and soften over time, and the puff pastry will lose its crispness. For best texture, consume within 24 hours. Serve chilled directly from the refrigerator; do not reheat.