Description
This Baked Lemon Pudding is a light and tangy dessert featuring a creamy lemon custard base topped with a delicate meringue. Baked in a water bath, this pudding combines the richness of eggs and milk with fresh lemon juice and zest for a flavorful treat that is perfect for any occasion.
Ingredients
Scale
For the Lemon Pudding
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 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 Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to ensure the pudding does not stick during baking.
- Combine Dry Ingredients and Milk: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Gradually add the whole milk while stirring constantly to create a smooth mixture.
- Cook the Base Mixture: Place the saucepan over medium heat and stir frequently until the mixture thickens and just begins to boil, ensuring it does not scorch. Remove the saucepan from heat once thickened.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then return this mixture to the saucepan and stir thoroughly to combine.
- Add Flavorings: Stir in fresh lemon juice, lemon zest, and vanilla extract into the pudding base until fully incorporated, enhancing the citrus flavor.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form, creating a light and airy meringue to fold into the pudding.
- Fold Meringue into Pudding: Gently fold the beaten egg whites into the lemon pudding mixture until just combined, taking care not to deflate the meringue for a fluffy texture.
- Prepare Water Bath and Bake: Pour the mixture into the greased baking dish or ramekins. Place this dish inside a larger baking pan and pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish, creating a water bath to ensure gentle baking. Bake 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 the top with powdered sugar for an elegant finish.
Notes
- Be sure to temper the egg yolks carefully to prevent curdling.
- The water bath ensures even, gentle cooking and prevents cracking.
- Do not overmix when folding in egg whites to maintain a light texture.
- Use fresh lemon juice and zest for the best citrus flavor.
- The pudding can be served warm or chilled depending on preference.
