Baked Lemon Pudding Recipe

If you’re craving a dessert that feels like a sunny hug in a bowl, this Baked Lemon Pudding Recipe is exactly what you need. It’s delightfully light yet creamy, bursting with fresh citrus zing balanced perfectly by a subtly sweet custard base. Beyond just being a treat for your taste buds, this baked lemon pudding brings an elegant touch to your table with its golden top and cloud-like texture. Trust me, once you try this recipe, it’s going to become a favorite you return to again and again.

Ingredients You’ll Need

These ingredients are wonderfully simple yet crucial for achieving the perfect texture, flavor, and color that make this Baked Lemon Pudding Recipe stand out. Each one plays a special role, from the tangy lemon zest adding brightness to the eggs creating that wonderfully airy lift.

• Granulated sugar: Sweetens the pudding, balancing the tart lemon juice with perfect sugary notes.
• All-purpose flour: Helps thicken the pudding, giving it that custardy body without heaviness.
• Salt: Enhances all the flavors, making the sweetness and citrus shine even brighter.
• Whole milk: Adds richness and creaminess, essential for the smooth, velvety texture.
• Eggs, separated: The yolks enrich the base while the whipped whites create the light, fluffy pudding structure.
• Fresh lemon juice: Provides the signature tartness that wakes up the palate with every bite.
• Lemon zest: Brings aromatic oils that add an extra layer of lemon goodness beyond just juice.
• Vanilla extract: Adds warmth and depth, balancing the sharp citrus flavors.
• Powdered sugar (optional): A delicate dusting for a pretty finish that adds a little extra sweetness.

How to Make Baked Lemon Pudding Recipe

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 350°F (175°C) to make sure it’s ready to go when your pudding mixture is prepared. Grease a 1-quart baking dish or individual ramekins carefully to prevent sticking, which also helps the pudding develop its golden crust beautifully.

Step 2: Combine the Dry Ingredients and Milk

In a medium saucepan, whisk together sugar, flour, and salt for an even distribution. Gradually pour in the whole milk, stirring constantly so you don’t end up with lumps. This slow integration is key to creating a smooth base without any graininess.

Step 3: Cook Until Thickened

Set your pan over medium heat and stir the mixture frequently. You’ll notice it start to thicken and just barely bubble—this signals that the custard-like base is forming. Remove it from heat promptly to avoid curdling.

Step 4: Temper the Egg Yolks

Lightly beat the egg yolks in a separate bowl. Slowly whisk about half a cup of your hot milk mixture into the yolks to gently raise their temperature without scrambling them. Then stir the yolk mixture back into the saucepan and mix thoroughly to combine everything.

Step 5: Add Lemon and Vanilla

To this warm mix, stir in your fresh lemon juice, zest, and vanilla extract. These bright and fragrant elements transform the base into the signature flavor of the Baked Lemon Pudding Recipe.

Step 6: Fold in Whipped Egg Whites

In a clean bowl, beat the egg whites until they form stiff peaks—this airiness is what gives the pudding its incredible, cloud-like texture. Gently fold these into your lemon custard base, taking care not to deflate the mixture, so it stays light and fluffy.

Step 7: Bake in a Water Bath

Pour your luscious pudding mixture into the prepared dish or ramekins. Place it inside a larger baking pan, then fill the outer pan with hot water halfway up the sides. This water bath ensures gentle, even heat during baking, preventing cracking and helping the pudding set perfectly.

Step 8: Bake Until Set

Bake for 35 to 40 minutes until the pudding is firmly set but still slightly jiggly in the center, with a lightly golden top that hints at caramelized sweetness. It’s the perfect balance of texture and flavor.

Step 9: Cool and Finish

Remove the dish from the oven and allow the pudding to cool a bit. If you like, dust with powdered sugar for an elegant finish that looks as delightful as it tastes.

How to Serve Baked Lemon Pudding Recipe

Garnishes

Fresh berries or a sprig of mint add a pop of color and natural freshness that complements the tart lemon. For an extra-special touch, a dollop of whipped cream provides a luxurious, creamy contrast to the citrus sharpness.

Side Dishes

This pudding shines as a standalone dessert but pairs wonderfully with light tea sandwiches or a crisp green salad for a refreshing finish after a rich meal. Its bright lemon flavor also counters heavier mains beautifully.

Creative Ways to Present

Serve in charming individual ramekins for a personal touch perfect for dinner parties. You can also spoon it into elegant cocktail glasses topped with candied lemon slices, creating a sophisticated treat that looks impressive and tastes incredible.

Make Ahead and Storage

Storing Leftovers

Leftover baked lemon pudding keeps well covered in the refrigerator for 2 to 3 days. The flavors deepen and meld, making it an even tastier treat the next day.

Freezing

Because of its delicate texture, freezing is not recommended for this pudding, as it may alter the custard’s consistency upon thawing.

Reheating

If you want to enjoy leftover pudding warm, gently reheat it in a low oven (around 300°F) for 10–15 minutes until just warmed through. Avoid the microwave, which can make the texture rubbery.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice is preferred for its bright, vibrant flavor and natural acidity that really makes this pudding sing, but bottled lemon juice can work in a pinch. Just use it sparingly as it’s often more concentrated or sometimes less flavorful.

What if I don’t have enough egg whites—can I substitute?

Egg whites give the pudding its airy texture, so substituting them is tricky. If you don’t have enough, it’s better to reduce the recipe proportionally than to replace them with something else.

How can I tell when the pudding is done baking?

The pudding is ready when it’s set around the edges and slightly jiggly in the center. It should have a light golden top without any liquid pooling on the surface.

Why do I need to use a water bath?

The water bath provides gentle, even heat, preventing the custard from cooking too quickly or cracking. It’s crucial for that silky, smooth texture that defines the Baked Lemon Pudding Recipe.

Can this pudding be made in individual servings instead of one big dish?

Absolutely! Using ramekins is a wonderful way to serve individual portions and can also reduce baking time slightly. Just watch closely to avoid overbaking.

Final Thoughts

There is something truly special about this Baked Lemon Pudding Recipe that makes it a standout dessert year-round. It’s simple to make yet elegant and bursting with fresh flavor, perfect for sharing with those you love or treating yourself to a little sunshine any day. Don’t wait to give it a try—your kitchen will thank you for the delicious aroma and your taste buds will be dancing with joy!

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