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)

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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.