Baked Lemon Pudding

Why You’ll Love Baked Lemon Pudding Recipe

This dessert is easy to make but feels elegant and indulgent. It separates into two delightful layers as it bakes, delivering both a fluffy cake-like top and a luscious pudding underneath. With its zesty lemon flavor and comforting warmth, it’s ideal for any season and suits both casual dinners and special occasions.

Ingredients

• 2 large eggs, separated

• 1 tablespoon grated lemon zest

• 1/3 cup freshly squeezed lemon juice

• 3/4 cup granulated sugar

• 1/4 cup all-purpose flour

• 1/8 teaspoon salt

• 1 cup whole milk

• 2 tablespoons unsalted butter, melted

• Powdered sugar, for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or four individual ramekins.

2. In a large bowl, whisk together egg yolks, lemon zest, lemon juice, sugar, flour, and salt until smooth.

3. Stir in milk and melted butter, mixing until fully incorporated.

4. In a separate bowl, beat egg whites until stiff peaks form.

5. Gently fold the egg whites into the lemon mixture until combined.

6. Pour the batter into the prepared dish or ramekins. Place the dish in a larger baking pan and fill the pan with hot water halfway up the sides of the pudding dish.

7. Bake for 35-40 minutes, or until the top is lightly golden and set.

8. Let cool slightly. Dust with powdered sugar before serving, if desired.

Servings and timing

Serves 4.
Prep time: 15 minutes
Bake time: 35-40 minutes
Total time: 50-55 minutes

Variations

• Berry Twist: Add fresh raspberries or blueberries to the batter before baking.

• Herbal Infusion: Infuse the milk with a sprig of rosemary or thyme for a unique flavor.

• Dairy-Free: Use almond milk and dairy-free butter alternatives.

• Gluten-Free: Substitute the flour with a gluten-free all-purpose blend.

• Mini Servings: Bake in ramekins for individual portions with faster bake times.

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or oven at low temperature. Best enjoyed slightly warm or at room temperature.

FAQs

What is baked lemon pudding?

It’s a dessert that separates during baking into a soft sponge cake on top and lemon pudding underneath.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

Why does the pudding separate into layers?

The separation occurs naturally during baking due to the batter’s consistency and the water bath technique.

Can I make it ahead of time?

Yes, you can make it a day ahead and reheat gently before serving.

Is it served warm or cold?

It’s best served warm or at room temperature to enjoy the full flavor and texture.

Can I skip the water bath?

The water bath helps the pudding cook evenly and stay moist, so it’s recommended.

What type of dish should I use?

A ceramic or glass baking dish or ramekins work best for even baking.

Can I double the recipe?

Yes, but increase baking time slightly and ensure your baking dish is large enough.

Can I freeze baked lemon pudding?

Freezing is not ideal as it may alter the texture. Fresh is best.

How do I know when it’s done baking?

The top should be lightly golden and set, but the bottom should remain soft and pudding-like.

Conclusion

Baked Lemon Pudding is a timeless dessert that balances sweetness with a bright citrus tang. With its dual texture and effortless charm, it’s a standout treat that’s both nostalgic and elegant. Whether for a dinner party or a cozy night in, this pudding is sure to please.

Baked Lemon Pudding

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Baked Lemon Pudding is a light and luscious dessert with a creamy lemon custard base and a soft, cake-like top. This old-fashioned favorite is bursting with bright citrus flavor and is perfect for spring, summer, or holiday gatherings. Simple to make and truly elegant!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 4–6
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 large eggs, separated
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 1/4 cups whole milk
• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Butter a 1.5-quart baking dish or individual ramekins and place in a larger roasting pan.
2. In a mixing bowl, whisk together the egg yolks and sugar until pale and smooth.
3. Stir in the flour, salt, melted butter, lemon zest, and lemon juice.
4. Gradually whisk in the milk until fully incorporated.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture in batches, keeping as much volume as possible.
6. Pour the batter into the prepared dish or ramekins. Add hot water to the roasting pan to reach halfway up the sides of the baking dish.
7. Bake for 35–40 minutes (25–30 minutes for ramekins), or until the top is golden and set but the bottom is still soft and pudding-like.
8. Let cool slightly. Dust with powdered sugar before serving, if desired.

Notes

• Best served warm or at room temperature.
• You can make this a day ahead and gently reheat before serving.
• Try adding a touch of vanilla extract for a flavor twist.
• Serve with fresh berries or a dollop of whipped cream for extra elegance.