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Baked Lemon Pudding

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This Baked Lemon Pudding is a dreamy dessert with a light, airy texture and a refreshing citrus flavor. The tangy lemon custard base is perfectly balanced with a fluffy topping, creating a deliciously comforting treat. Serve it warm for a comforting, zesty dessert that’s sure to impress.

Ingredients

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

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or non-stick spray.
  • In a medium bowl, whisk together the granulated sugar, flour, and salt.
  • In a separate bowl, whisk the egg yolks until smooth. Add the lemon zest, lemon juice, and milk, stirring until well combined.
  • Gradually add the sugar-flour mixture to the egg mixture, whisking until smooth. Stir in the vanilla extract.
  • In another bowl, beat the egg whites with an electric mixer until stiff peaks form.
  • Gently fold the beaten egg whites into the lemon mixture, being careful not to deflate them too much.
  • Pour the batter into the prepared baking dish.
  • Bake for 45-50 minutes, or until the top is golden and set, but the center is still slightly wobbly.
  • Remove from the oven and let it cool for a few minutes before serving. The pudding will firm up as it cools.
  • Dust with powdered sugar before serving, if desired, and enjoy warm or at room temperature.

Notes

  • For a richer flavor, you can add a little extra lemon zest or juice according to your taste.
  • If you prefer a smoother texture, you can strain the batter before baking to remove any bits of egg or zest.
  • This pudding is best enjoyed the same day, but can be stored in the refrigerator for up to 2 days.

Find it online: https://yumfamilyrecipes.com/baked-lemon-pudding-2/