Pear and Curd Casserole

Prerequisite for the good success of this dish are fully ripe, juicy pears. Remove the skin from the pears, cut them into quarters, remove the core and cut the flesh into slices. Immediately turn to the other side in the juice of a lemon, so that the pears do not vrfaerben brown. Then drizzle with the Williams and pull a moment.

Beat the egg yolks with the curd, the thinly grated lemon zest (only the yellow) and the vanilla custard powder until smooth. Whip the egg whites until stiff. While continuing to beat, add the sugar by the spoonful. Stir the first third of the egg whites into the curd mixture using a whisk, then fold in the remaining whites using a rubber scraper. Add the pear slices as the last step. Fill the curd-pear mixture into a buttered and floured baking dish. Meanwhile, bake on the lowest shelf of the oven heated to 200 degrees for 40-45 minutes.

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