Baked Lemon Pudding
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!
- 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)
Instructions
- Preheat oven to 350°F (175°C). Butter a 1.5-quart baking dish or individual ramekins and place in a larger roasting pan.
- In a mixing bowl, whisk together the egg yolks and sugar until pale and smooth.
- Stir in the flour, salt, melted butter, lemon zest, and lemon juice.
- Gradually whisk in the milk until fully incorporated.
- 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.
- 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.
- 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.
- 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.
Find it online: https://yumfamilyrecipes.com/baked-lemon-pudding/
