Baking dish containing baked lemon pudding
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Baked Lemon Pudding

Lemon lovers, rejoice! There’s something undeniably magical about the bright, zesty flavor of lemons, and this baked lemon pudding captures that magic perfectly. With its light, airy texture and refreshing citrus notes, this dessert is a delightful treat that strikes the perfect balance between sweet and tangy. Whether you’re looking for a show-stopping finish to a dinner party or simply craving a comforting homemade dessert, this baked lemon pudding is sure to impress. Let’s dive into this easy-to-follow recipe that will soon become a favorite in your kitchen.

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 3 large eggs, separated
  • 1 1/2 cups whole milk
  • 1 tbsp grated lemon zest (about 1 large lemon)
  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 2 tbsp unsalted butter, melted
  • Powdered sugar, for dusting (optional)

Instructions

  1. PREHEAT your oven to 350°F (175°C).
  2. GREASE a 1-quart baking dish or several smaller ramekins.
  3. In a medium bowl, WHISK together the granulated sugar, flour, and salt in a medium bowl.
  4. In another bowl, WHISK the egg yolks until smooth. ADD the milk, lemon zest, lemon juice, and melted butter to the egg whites and whisk to combine.
  5. MIX the wet ingredients into the dry ingredients until smooth.
  6. In a mixing bowl, BEAT the egg whites with an electric mixer until stiff peaks form.
  7. FOLD gently the beaten egg whites into the lemon mixture until fully incorporated.
  8. POUR the mixture into the prepared baking dish or ramekins.
  9. PLACE the baking dish or ramekins in a larger baking pan. ADD hot water to the larger pan until it reaches halfway up the sides of the baking dish or ramekins (creating a water bath).
  10. BAKE for 35-40 minutes or until the pudding is set and the top is lightly golden.
  11. REMOVE from the oven and let cool slightly before serving.
  12. DUST with powdered sugar before serving if desired.

Tools Needed

  • Mixing bowls
  • Whisk
  • Electric mixer or hand mixer
  • Fine grater or microplane (for zesting lemons)
  • Measuring cups and spoons
  • Spatula
  • 8-inch baking dish
  • Water bath setup (another larger dish for the water bath)
  • Cooling rack

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Betty’s Pro Tips

  • Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before starting. This helps them incorporate more smoothly into the batter and ensures an even texture.
  • Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can be more acidic and less flavorful.
  • Zest with Care: When zesting lemons, avoid the white pith underneath the skin, as it can be bitter. Only zest the outer yellow layer for the best flavor.
  • Stiff Peaks: Beat the egg whites until they form stiff peaks. This will give the pudding its airy, soufflé-like texture. To check for stiff peaks, lift the beaters out of the egg whites; the peaks should stand straight up without collapsing.
  • Fold Gently: When folding the beaten egg whites into the lemon mixture, do so gently to preserve the airiness. Use a spatula and fold in a figure-eight motion to combine without deflating the mixture.
  • Water Bath: Baking the pudding in a water bath helps it cook evenly and prevents the edges from overcooking while the center remains undercooked. Make sure to add hot water to the larger pan to speed up the process.
  • Check for Doneness: The pudding is done when the top is lightly golden and set, but it should still have a slight jiggle in the center. This ensures a creamy texture beneath the top layer.
  • Serve Warm or Chilled: This pudding is delicious both warm and chilled. For a comforting treat, serve it warm right out of the oven. For a refreshing dessert, chill it in the refrigerator for a couple of hours before serving.
  • Garnish Creatively: Add a touch of elegance by garnishing the pudding with a dusting of powdered sugar, fresh berries, or a sprig of mint.
  • Make Ahead: This dessert can be made a day in advance and stored in the refrigerator. Just reheat gently in a low oven or microwave, or enjoy it chilled.

These tips will help you achieve the perfect baked lemon pudding every time. Enjoy!

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