If there’s one dessert I reach for when I want a perfectly balanced bite of creamy, tangy, and absolutely comforting goodness, it’s Baked Lemon Pudding. Imagine a delicate cloud of lemon-kissed sponge floating atop a luscious custard, all in one magical scoop! This classic American treat does double duty with its light, soufflé-like top and a hidden pool of silky pudding beneath, shining bright whether you serve it warm or chilled. If you love sunshine on a spoon, this is the sweet you’ll make on repeat.
Ingredients You’ll Need
Simplicity is the secret to this dish—every ingredient plays a starring role in creating that unmistakable flavor and texture. Fresh, bright lemons and a handful of pantry staples come together to make Baked Lemon Pudding an accessible triumph.
- Eggs (3 large, separated): The separation provides both lift and richness; yolks add silkiness, while whipped whites make the pudding airy.
- Granulated sugar (1 cup): Sweetens and helps achieve that gentle, caramelized top.
- Unsalted butter (2 tablespoons, softened): Adds silkiness and a subtle richness that contrasts the lemony tang.
- All-purpose flour (1/4 cup): Provides just enough structure for the sponge top without sacrificing the creamy pudding base.
- Salt (1/4 teaspoon): Enhances all the flavors and gives balance to the sweetness.
- Lemon zest (1 tablespoon): Brings vibrant citrus perfume and color—use fresh for maximum zing.
- Fresh lemon juice (1/3 cup): The star ingredient that turns this dessert bright and lively—bottle juice just won’t do!
- Whole milk (1 cup): Makes the pudding tender and creamy—don’t swap for lower fat varieties if you want the silkiest texture.
- Powdered sugar for dusting (optional): Provides a snowy finish and a hint of extra sweetness on top.
How to Make Baked Lemon Pudding
Step 1: Prep Your Dish
Set your oven to 350°F (175°C) and grease your baking dish or ramekins with a little extra butter to make cleanup a breeze and prevent sticking. This dessert likes a gentle bath, so have a larger pan ready for the water bath step—trust me, this helps create that dreamy, tender texture.
Step 2: Cream the Yolks, Sugar, and Butter
In a big mixing bowl, combine the egg yolks, granulated sugar, and softened butter. Use an electric mixer or sturdy whisk to beat until the mixture goes pale and creamy. You’re building a rich flavor base—don’t rush this step!
Step 3: Add the Lemon Magic
Sprinkle in the flour, salt, lemon zest, and squeeze in that glorious fresh lemon juice. Stir well to combine. Then, gradually whisk in the milk, and watch as your luscious lemony batter comes together—don’t worry if it looks thin, it’ll bake up beautifully.
Step 4: Whip and Fold the Egg Whites
In a clean, dry bowl, whip the egg whites until stiff peaks form. This will give your Baked Lemon Pudding its signature rise and fluff! Gently fold the egg whites into the lemon batter; use a spatula and a light touch to keep all that precious air inside.
Step 5: Set Up the Water Bath and Bake
Pour the batter into your buttered baking dish (or divide among ramekins), then set the dish inside a larger pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the baking dish—this keeps the pudding impossibly tender. Pop it in the oven and bake for 35 to 40 minutes. The pudding should be puffed, golden, and slightly wobbly in the center. Let it rest a few minutes before serving.
How to Serve Baked Lemon Pudding
Garnishes
Dust a flurry of powdered sugar over the top just before serving for that classic, bakery-fresh look. Add a few fresh berries or a sprig of mint to really make the color pop and bring a refreshing bite alongside the citrus.
Side Dishes
This dessert pairs beautifully with a dollop of softly whipped cream or a modest scoop of vanilla ice cream. If you’re feeling festive, try serving with a vibrant berry compote or a little spoonful of lemon curd to double up the citrus joy.
Creative Ways to Present
For an extra bit of flair, try baking the pudding in individual ramekins for personal puzzle-box portions. You can also layer the pudding with crushed shortbread cookies or serve in stylish glass cups to show off those delicate layers. Another fun idea? Top each serving with edible flowers or a candied lemon slice for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Baked Lemon Pudding tightly and store it in the refrigerator. It’s delightful chilled and keeps well for up to three days—though chances are, it’ll disappear well before then!
Freezing
While this pudding is best enjoyed fresh, you can freeze individual portions if you must. Wrap cooled pudding in plastic wrap and foil, then freeze up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, pop individual servings in the microwave for 20 to 30 seconds or warm your baking dish gently in a low oven. The pudding softens beautifully, and the flavors become even more pronounced as they meld together.
FAQs
How does Baked Lemon Pudding get its two layers?
It’s all about science and technique! The airy whipped egg whites float to the top and set into a soft sponge, while the liquid-rich mixture below creates a creamy lemon pudding. Baking in a water bath helps keep the separation just right.
Can I make Baked Lemon Pudding ahead of time?
Absolutely! You can bake it a day in advance and keep it in the refrigerator. Just bring it to room temperature or warm slightly before serving for the best texture and flavor.
Can I use bottled lemon juice in this recipe?
Fresh lemon juice is number one for flavor here! Bottled juice tends to be less vibrant and a bit dull, so for the best Baked Lemon Pudding, squeeze those lemons yourself.
What’s the best type Dessert
I recommend a ceramic or glass baking dish for even heating and easy cleanup. You can also use individual ramekins if you want single-serve desserts, just keep an eye on the baking time—they may cook faster.
How do I know when Baked Lemon Pudding is perfectly done?
The top should be lightly golden and set, but give the dish a gentle shake—if it jiggles slightly in the center, it’s ready. Don’t wait for it to firm up completely; it will continue to set as it cools.
Final Thoughts
Baked Lemon Pudding is pure joy—from its feather-light top to that lush, creamy base. If you’ve never tried spooning into these sunny layers, consider this your invitation to bake, share, and celebrate a classic that never fails to brighten the table. Tag me if you give it a go—I can’t wait for you to taste how special it is!
Print
Baked Lemon Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the light and tangy goodness of Baked Lemon Pudding, a delightful dessert that combines a soft sponge top with a luscious lemon pudding base. Perfect for any occasion, this treat is sure to impress with its refreshing citrus flavor.
Ingredients
For the pudding:
- 3 large eggs (separated)
- 1 cup granulated sugar
- 2 tablespoons unsalted butter (softened)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 cup whole milk
For dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and butter a 1.5 to 2-quart baking dish or individual ramekins.
- Mix the pudding: In a large bowl, beat egg yolks with sugar and butter until smooth. Add flour, salt, lemon zest, and lemon juice. Mix well and gradually whisk in the milk.
- Whip the egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture.
- Bake: Pour the batter into the prepared dish. Create a water bath by placing the dish in a larger pan with hot water halfway up the sides. Bake for 35–40 minutes until set.
- Serve: Let cool slightly before serving warm or chilled. Dust with powdered sugar if desired.
Notes
- This dessert separates into a soft sponge top and a silky lemon pudding beneath as it bakes.
- Serve with fresh berries or whipped cream for an elegant touch.
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