If you’re on the hunt for a dessert that feels like a bright, sunny hug in every bite, this Baked Lemon Pudding Recipe is exactly what you need. With its delicate, airy texture combined with that perfect balance of tangy lemon and subtle sweetness, it’s an irresistible treat that manages to be both refreshing and comforting. This classic pudding is easy on ingredients but sings with flavor, making it a true crowd-pleaser whether for a casual family dinner or a special occasion.
Ingredients You’ll Need
The beauty of this Baked Lemon Pudding Recipe lies in its simplicity. Each ingredient plays a vital role, from lending richness, structure, or that fresh lemon punch, to creating the pudding’s silky, light texture.
- Granulated sugar: Adds sweetness to balance the tartness of the lemon.
- All-purpose flour: Provides gentle thickening without weighing down the pudding.
- Salt: Enhances all the flavors, making them more vibrant.
- Whole milk: Creates a rich custard base essential for creamy pudding.
- Large eggs, separated: The yolks enrich the custard while the whipped whites give that airy lift.
- Fresh lemon juice: The star of the show, delivering bright and zesty flavor.
- Lemon zest: Intensifies the lemon aroma and adds subtle texture.
- Vanilla extract: Adds warmth and rounds out the citrusy notes beautifully.
- Powdered sugar (optional): Perfect for a delicate final dusting before serving.
How to Make Baked Lemon Pudding Recipe
Step 1: Prepare your baking dish and oven
Start by preheating your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to ensure the pudding doesn’t stick and can easily be served once baked.
Step 2: Combine your dry ingredients and milk
In a medium saucepan, whisk together granulated sugar, flour, and salt. Slowly pour in the milk while stirring constantly to prevent lumps. This step sets the base for your smooth, creamy pudding.
Step 3: Thicken the custard base
Place the saucepan over medium heat and stir frequently. The mixture will thicken and just begin to boil — a crucial moment signaling it’s ready for the next step. Remove it from heat promptly.
Step 4: Temper the egg yolks
Lightly beat the egg yolks in a separate bowl. Gradually whisk about half a cup of the hot milk mixture into the yolks. This tempering prevents the eggs from scrambling when you add them back into the warm custard.
Step 5: Combine the yolks with the custard and add lemon flavor
Return the tempered yolk mixture back to the saucepan, stirring well. Next, incorporate fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring the pudding’s signature bright and aromatic personality to life.
Step 6: Beat the egg whites to stiff peaks
Using a clean bowl, whisk the egg whites until stiff peaks form. This step is critical as it adds the fluff and lift that make your pudding light and airy instead of dense.
Step 7: Fold in the egg whites gently
Carefully fold the whipped egg whites into the lemon custard mixture, taking care not to deflate the air whipped into them. This delicate folding preserves the light texture essential to this pudding.
Step 8: Bake the pudding in a water bath
Pour the mixture into your prepared dish or ramekins. Set the pudding container inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides. This water bath ensures even, gentle cooking without cracking or drying.
Step 9: Bake until set and golden
Bake for 35 to 40 minutes. You’ll know it’s done when the pudding is set with just a little jiggle and presents a lightly golden top. Let it cool slightly before serving.
How to Serve Baked Lemon Pudding Recipe
Garnishes
A simple dusting of powdered sugar adds a touch of elegance and an extra hint of sweetness. Fresh lemon slices or a sprig of mint brighten the presentation and layer on fresh citrus notes.
Side Dishes
This pudding pairs wonderfully with fresh berries, a scoop of vanilla ice cream, or a dollop of softly whipped cream. These sides complement the lemon’s tang and provide a richer contrast in textures.
Creative Ways to Present
Serve your Baked Lemon Pudding Recipe in charming individual ramekins for a personalized touch. For a rustic gathering, present it in a vintage baking dish or a clear glass casserole to show off the golden top and inviting texture.
Make Ahead and Storage
Storing Leftovers
After the pudding cools, cover it tightly with plastic wrap or transfer leftovers to an airtight container. Keep it refrigerated for up to 3 days, maintaining its fresh lemony flavor and delicate texture.
Freezing
This pudding is best enjoyed fresh but can be frozen in airtight containers for up to one month. Thaw overnight in the fridge to preserve the best texture. Keep in mind that some slight texture changes may occur upon freezing.
Reheating
Reheat gently in a low oven (300°F or 150°C) covered with foil to prevent drying out. You can also warm individual portions in the microwave at 50% power in short intervals for a quick treat. Always reheat just until warm to keep the pudding’s delicate consistency intact.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract will provide some lemon flavor, fresh lemon juice and zest offer the best natural brightness and tang that make this pudding so deliciously fresh. For the fullest flavor, fresh lemons are highly recommended.
What if I don’t have a water bath setup?
The water bath is important for gentle baking to prevent cracking or curdling. If you don’t have one, try placing a pan with hot water on a lower oven rack beside the pudding dish to create humidity or bake at a slightly lower temperature for longer.
Can I make this pudding dairy-free?
You can substitute whole milk with full-fat coconut milk or almond milk, but keep in mind the texture and flavor will be a little different. For best results, choose a creamy non-dairy milk and proceed the same way.
Why do I need to fold in beaten egg whites?
Folding in egg whites introduces air and lightness into the custard base, transforming it from dense pudding to a fluffy, airy dessert. Skipping this step will result in a much heavier texture.
How do I know when the pudding is done baking?
The pudding should be set but still slightly wobbly in the center—similar to a gently set custard. If it jiggles too much, give it a few more minutes. It will firm up as it cools.
Final Thoughts
You really can’t go wrong with this Baked Lemon Pudding Recipe. It’s an effortless yet impressive dessert that brightens any meal and brings a smile to everyone’s face. I hope you enjoy making it as much as I do; it’s truly a timeless treat to share with friends and family. Ready to brighten your kitchen with a little lemony magic? Give it a try—you’ll love every spoonful!
Print
Baked Lemon Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This baked lemon pudding is a light, airy dessert featuring a tangy lemon flavor balanced with a subtle sweetness. Made with fresh lemon juice and zest, eggs, and a creamy milk base, it is gently baked in a water bath to achieve a delicate, custard-like texture with a golden top. Perfect for a refreshing yet comforting treat.
Ingredients
Dry Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to prevent sticking.
- Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt until evenly mixed.
- Add milk and cook: Gradually pour in the whole milk while stirring constantly to avoid lumps. Cook the mixture over medium heat, stirring frequently, until it thickens and begins to boil slightly. Remove from heat promptly.
- Temper egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper them. Then, return this yolk mixture back into the saucepan and stir well to combine.
- Add lemon and vanilla: Incorporate the fresh lemon juice, lemon zest, and vanilla extract into the mixture until fully blended.
- Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold these egg whites into the lemon custard mixture, being careful not to overmix or deflate the airy whites.
- Prepare water bath and pour mixture: Pour the combined pudding mixture into the prepared baking dish or ramekins. Place the dish inside a larger pan and fill the outer pan with hot water so it comes halfway up the sides of the pudding dish, creating a water bath for gentle, even baking.
- Bake: Bake in the preheated oven for 35-40 minutes or until the pudding is set and the top is lightly golden.
- Cool and serve: Remove the pudding from the oven and allow it to cool slightly before serving. Optionally, dust with powdered sugar for a touch of extra sweetness and pretty presentation.
Notes
- Using a water bath helps prevent cracking and creates a smooth, custardy texture.
- Be sure to gently fold in the egg whites to maintain the pudding’s light and airy quality.
- Room temperature eggs are best for whipping to stiff peaks.
- For a more intense lemon flavor, increase the lemon zest slightly.
- Allow the pudding to cool slightly before serving to let it set properly.
