Baked Lemon Pudding Recipe

There is something truly magical about this Baked Lemon Pudding Recipe that makes it a standout dessert to share with friends and family. It perfectly balances the bright, zesty punch of fresh lemon with a delicate, fluffy texture that feels both light and indulgent. Whether you’re craving a tangy treat on a sunny afternoon or a refreshing finale to dinner, this pudding delivers every time. Plus, its simple ingredients and straightforward steps mean you can whip it up with ease and confidence, impressing everyone without breaking a sweat.

Ingredients You’ll Need

Every ingredient in this Baked Lemon Pudding Recipe is carefully chosen to enhance flavor and texture, bringing depth and brightness to the dish. From pantry staples to fresh lemon zest, each plays a crucial role in creating this luscious dessert.

• Granulated sugar: Adds sweetness and helps create a smooth pudding base.
• All-purpose flour: Thickens the mixture to give the pudding the perfect creamy consistency.
• Salt: A small pinch enhances the other flavors, making the lemon pop.
• Whole milk: Provides richness and smoothness in the pudding.
• Eggs, separated: Yolks enrich the custard, whites whipped to stiff peaks bring airy lightness.
• Fresh lemon juice: The star ingredient offering a zesty citrus punch that shines through.
• Lemon zest: Adds fragrant oils and intense lemon flavor without extra acidity.
• Vanilla extract: Balances the tartness with a subtle warm sweetness.
• Powdered sugar (optional): For a delicate dusting that adds a pretty finish and slight extra sweetness.

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) and greasing a 1-quart baking dish or individual ramekins. This step ensures that the pudding won’t stick and will bake evenly, forming a beautifully set top with a slight golden hue.

Step 2: Combine Dry Ingredients and Milk

In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk while stirring constantly to avoid any lumps. This careful combination sets the stage for a silky, lump-free pudding base.

Step 3: Thicken the Mixture on the Stove

Cook the mixture over medium heat, stirring frequently until it thickens and just begins to boil. This step activates the flour’s thickening power and smooths out the pudding texture, creating a luxurious custard foundation.

Step 4: Temper the Egg Yolks

Lightly beat the egg yolks in a separate bowl. Slowly whisk about half a cup of the hot milk mixture into the yolks to raise their temperature gently. Then, return this tempered yolk mixture back to the saucepan, stirring well to combine without scrambling the eggs.

Step 5: Add Lemon and Vanilla Flavors

Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated. These aromatic ingredients transform the pudding, infusing it with that signature bright and fragrant lemon character you crave in the Baked Lemon Pudding Recipe.

Step 6: Fold in the Whipped Egg Whites

In a clean, dry bowl, beat the egg whites until they form stiff peaks. Then, gently fold the whites into the lemon mixture just until combined. This delicate folding is key—it keeps the pudding light and airy, giving it that irresistible fluffy texture.

Step 7: Prepare the Water Bath and Bake

Pour the pudding mixture into your greased dish or ramekins. Place this inside a larger baking pan and fill the outer pan with hot water halfway up the sides of the pudding dish. This water bath ensures gentle, even cooking and prevents the pudding from cracking or drying out.

Step 8: Bake Until Set and Golden

Bake for 35-40 minutes or until the pudding is set and lightly golden on top. The perfect timing means a firm yet delicate pudding with a golden crust that adds a subtle texture contrast.

Step 9: Cool Slightly and Dust with Powdered Sugar (Optional)

Remove the pudding from the oven and let it cool just a little before serving. A light dusting of powdered sugar adds a touch of elegance and sweetness that complements the lemon’s tartness perfectly.

How to Serve Baked Lemon Pudding Recipe

Garnishes

Elevate your serving by adding fresh lemon slices, a sprig of mint, or a few berries on top. These garnishes not only add color and brightness but also enhance the citrusy, fresh vibe of the pudding, making it even more inviting.

Side Dishes

This pudding pairs beautifully with a crisp, lightly sweetened biscuit or shortbread cookie for some added crunch. Alternatively, a dollop of freshly whipped cream balances the tartness and adds a creamy luxury to each bite.

Creative Ways to Present

Try serving the pudding in individual glass jars or small ramekins to create charming, personalized desserts. For a fun twist, add a thin layer of blueberry or raspberry compote beneath the pudding before baking, giving a fruity surprise when you dig in.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Baked Lemon Pudding covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from absorbing other flavors and maintain its delicate texture.

Freezing

While this pudding tastes best fresh, you can freeze it in an airtight container for up to one month. Thaw overnight in the fridge before reheating gently to preserve the texture and flavor.

Reheating

Reheat refrigerated or thawed pudding gently in the microwave at low power or in a warm oven. Avoid high heat to prevent the delicate pudding from curdling or drying out; a gentle warm-up keeps it creamy and delicious.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can add lemon flavor, fresh lemon juice and zest provide a bright, natural acidity and aroma that make the pudding truly special. Fresh is definitely best for this recipe.

What’s the purpose of the water bath in this recipe?

The water bath bathes the pudding dish in gentle steam during baking, preventing the custard from overheating and cracking while ensuring an even, silky texture throughout.

Can I make this pudding vegan or dairy-free?

This recipe relies on eggs and whole milk for texture and structure, so substituting these would require specific alternatives and adjustments. Coconut milk and aquafaba might work with experimentation but will alter the classic flavor and texture.

Why do I need to fold in the egg whites instead of mixing vigorously?

Folding preserves the air incorporated in the whipped egg whites, giving the pudding its characteristic light, airy texture. Vigorous mixing would deflate the whites and result in a denser pudding.

How do I know when the pudding is perfectly baked?

The pudding should be set around the edges with a slight jiggle in the center and bear a light golden color on top. Overbaking can dry it out, so aim for a gentle firmness.

Final Thoughts

If you’re looking for a dessert that feels like sunshine on a spoon, this Baked Lemon Pudding Recipe is your new best friend. It’s simple enough to make any day but special enough to impress guests, with a balance of tangy, sweet, and creamy that’s utterly unforgettable. Give it a try and watch it become a beloved classic in your recipe collection.

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