Baked Lemon Pudding Recipe

If you’re looking for a dessert that feels like a bright, sunshine-filled hug in every bite, this Baked Lemon Pudding Recipe is exactly what you need. It’s a beautifully silky, lemony delight that balances tangy citrus with a light, custardy texture that practically melts in your mouth. Whether you’re a seasoned baker or just looking to impress with a simple yet elegant treat, this recipe comes together effortlessly yet delivers an unforgettable flavor that’s fresh and comforting all at once.

Ingredients You’ll Need

The magic of this Baked Lemon Pudding Recipe lies in the simplicity and quality of its ingredients. Each component plays a crucial role: the sugar brings sweetness, the flour helps with texture, and the fresh lemon juice and zest give it that vibrant, zesty punch. Plus, eggs add richness and structure, making this pudding wonderfully fluffy and light.

• 1 cup granulated sugar: Sweetens the pudding and balances the lemon’s tartness perfectly.
• 3 tablespoons all-purpose flour: Helps thicken the pudding and create the perfect custard-like texture.
• 1/4 teaspoon salt: Enhances the flavors and adds depth.
• 1 1/2 cups whole milk: Provides richness and creaminess for a smooth base.
• 3 large eggs, separated: Crucial for structure and fluffiness; yolks enrich the custard while whites add airiness.
• 1/4 cup fresh lemon juice: Delivers a bright, fresh tartness that sings throughout the pudding.
• 1 tablespoon lemon zest: Adds fragrant lemon oils and intensifies the citrus flavor.
• 1 teaspoon vanilla extract: Offers a subtle sweetness and warmth that rounds out the tartness.
• Powdered sugar, for dusting (optional): A pretty finishing touch that adds a hint of additional sweetness.

How to Make Baked Lemon Pudding Recipe

Step 1: Prepare Your Oven and Baking Dish

Preheat your oven to 350°F (175°C). It’s important to get it nice and hot so the pudding bakes evenly. Grease a 1-quart baking dish or use individual ramekins if you want personalized servings. This simple prep sets the stage for a smooth release and a lovely bake.

Step 2: Combine Dry Ingredients and Milk

In a medium saucepan, whisk together the granulated sugar, flour, and salt to ensure even distribution. Slowly pour in the milk while stirring constantly to avoid lumps. This blend forms the creamy custard base that thickens as it heats.

Step 3: Cook Until Thickened

Place the saucepan over medium heat and stir frequently. Patience is key here – you want the mixture to thicken and just reach a gentle boil. This step activates the flour and sugar, transforming your milk into a luscious custard foundation.

Step 4: Temper the 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. This gradual warming prevents the yolks from scrambling when combined into the hot custard base. Then, stir the yolk mixture back into the saucepan thoroughly.

Step 5: Add Lemon and Vanilla

Stir in the fresh lemon juice, lemon zest, and vanilla extract until everything is fully incorporated. This is where your pudding truly comes alive with bright citrus notes and a sweet, fragrant finish that perfectly balances the tang.

Step 6: Fold in the Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form—this means when you lift the beaters, the peaks hold firm without collapsing. Gently fold these fluffy whites into your lemon custard mixture, taking care not to deflate the air you just whipped in. This step brings the delightful lightness and volume to the pudding.

Step 7: Bake in a Water Bath

Pour the pudding mixture into your prepared baking dish or ramekins. Place this dish inside a larger baking pan, then pour hot water into the larger pan until it reaches halfway up the sides of your pudding dish. This water bath method ensures gentle, even baking for a smooth, creamy finished texture without cracks.

Step 8: Bake Until Set and Golden

Bake for 35 to 40 minutes, keeping an eye on the pudding as it sets and develops a soft golden color on top. You want it to be just firm—like a custard—without jiggling too much in the center.

Step 9: Cool and Finish

Once out of the oven, let the pudding cool slightly. For an elegant final touch, dust the top with powdered sugar if you like. This adds visual appeal and a bit of extra sweetness that complements the tart lemon flavor beautifully.

How to Serve Baked Lemon Pudding Recipe

Garnishes

Simple garnishes like a light dusting of powdered sugar or a few fresh lemon slices elevate the look and taste. Adding fresh mint leaves or a spoonful of whipped cream can introduce a lovely creamy or herbal contrast that complements the tangy pudding perfectly.

Side Dishes

This lemon pudding is a standout dessert on its own, but it pairs wonderfully with fresh berries or a berry compote. The juicy berries add natural sweetness and a pop of color, making each bite feel like a special occasion. For something heartier, consider serving alongside shortbread cookies or crisp almond biscotti.

Creative Ways to Present

For a charming presentation, serve your Baked Lemon Pudding Recipe in cute individual ramekins topped with edible flowers or thin lemon twists. Another fun idea is to spoon the pudding into hollowed-out lemon halves, adding both rustic charm and extra lemon aroma for your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply cover the pudding tightly with plastic wrap or an airtight lid. Store it in the refrigerator, where it will stay fresh and creamy for up to three days. The flavors often deepen slightly overnight, making it even more delightful the next day.

Freezing

Freezing isn’t recommended for this type of delicate pudding because the texture may suffer after thawing. The custard could become watery or separate, losing the silky smoothness that makes this dessert special.

Reheating

To enjoy leftovers warm, gently reheat in a low oven (around 300°F/150°C) for about 10-15 minutes or until just warmed through. Avoid microwaving if possible, as it can cause uneven heating and make the texture rubbery.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can add flavor, fresh lemon juice and zest provide a brightness and fresh citrus aroma that extracts can’t fully replicate. For best results, stick to fresh lemons for this recipe.

What can I substitute for whole milk?

You can use 2% milk if that’s what you have, but whole milk helps give the pudding its rich, creamy texture. Using lower-fat milk might result in a slightly thinner consistency.

Why do I need to use a water bath when baking?

The water bath creates gentle, even heat around the pudding, preventing it from baking too quickly and cracking. It helps maintain the smooth custard texture that is key to this dessert.

Can I make this recipe dairy-free?

To make a dairy-free version, substitute the whole milk with a creamy non-dairy milk such as coconut or almond milk. Keep in mind it will alter the flavor slightly but can still be delicious.

How do I know when the pudding is done?

The pudding is done when the top is lightly golden and the center is set but still slightly wobbly. It will continue to firm up as it cools, so avoid over-baking to keep it tender.

Final Thoughts

There’s something truly special about this Baked Lemon Pudding Recipe that brings sunshine to your table with every mouthful. It’s simple to make, wonderfully balanced, and elegant enough to impress any crowd. Next time you want a dessert that feels like a little celebration in a dish, give this recipe a try—you won’t regret it!

Print