Semolina Pudding with Lemon Curd

Pour boiling water over the raisins and let them soak for 15-20 minutes, then drain and pat dry with paper towels.

Pour milk into a saucepan, add sugar and vanilla extract, and bring to a boil over medium heat.

While stirring constantly, slowly sprinkle in the semolina and cook for 1-2 minutes over low heat, then let the mixture cool to warm.

Separate the eggs into whites and yolks. Whip the whites to stiff peaks.

Fold the yolks into the semolina mixture, beat with a mixer, add the raisins, and carefully fold in the whipped whites from bottom to top.

Transfer the mixture to a buttered baking dish lined with parchment paper and bake at 400°F for about 25-30 minutes.

For the curd, combine all curd ingredients in a saucepan and cook over medium heat, stirring constantly with a whisk, until the mixture thickens.

Remove the curd from heat, strain through a fine sieve, and let cool.