Description
This Baked Lemon Pudding is a light and tangy dessert featuring a delicate lemon-flavored custard base topped with a fluffy meringue. Baked in a water bath to achieve a creamy, smooth texture with a golden top, this pudding is a refreshing and elegant treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly grease a 1-quart baking dish or individual ramekins to prevent sticking.
- 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 form a smooth mixture.
- Cook to Thicken: Place the saucepan over medium heat and stir frequently until the mixture thickens and just starts to boil. Once thickened, remove the pan from heat.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about half a cup of the hot milk mixture into the yolks to temper them and prevent curdling. Return the yolk mixture to the saucepan and stir thoroughly.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated, imparting a fresh citrus flavor to the pudding base.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form, creating a light, airy meringue.
- Fold in Egg Whites: Gently fold the stiff egg whites into the lemon custard mixture, being careful not to deflate the fluffiness.
- 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. This water bath ensures gentle, even cooking.
- Bake until Set: Bake the pudding in the preheated oven 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 to cool slightly. Optionally, dust with powdered sugar before serving for added sweetness and presentation.
Notes
- Tempering the egg yolks is crucial to avoid scrambling when added to the hot mixture.
- Using a water bath helps prevent cracking and ensures even baking for a smooth texture.
- This pudding can be made in individual ramekins for elegant single servings.
- For a more intense lemon flavor, you can increase lemon zest or juice slightly.
- Store leftovers covered in the refrigerator and consume within 2 days for best quality.
