Description

This Baked Lemon Pudding is a light, airy dessert with a bright citrus flavor and a delicate, custard-like texture. It features a luscious lemon-infused base combined with whipped egg whites for a fluffy finish, baked gently in a water bath to ensure a smooth and creamy pudding that sets perfectly with a slightly golden top. Ideal for a refreshing and elegant dessert to impress family and guests.

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

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Instructions

Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 1-quart baking dish or individual ramekins to prevent sticking.
Combine dry ingredients and milk: In a medium saucepan, whisk together sugar, flour, and salt. Gradually stir in the whole milk, mixing continuously to create a smooth mixture without lumps.
Cook the base: Place the saucepan over medium heat. Stir frequently until the mixture thickens and just reaches a boil, then remove from heat to avoid curdling.
Temper the egg yolks: Lightly beat the egg yolks in a separate bowl. Slowly whisk about 1/2 cup of the hot milk mixture into yolks to gradually raise their temperature, preventing scrambling. Return the tempered yolks to the saucepan and stir well to combine.
Add lemon and vanilla: Stir in fresh lemon juice, lemon zest, and vanilla extract thoroughly until the mixture is uniform and fragrant.
Whip egg whites: Using a clean bowl, beat egg whites until they form stiff peaks, which will give the pudding its airy texture.
Fold in egg whites: Gently fold the whipped egg whites into the lemon mixture carefully, to maintain maximum airiness without deflating the batter.
Prepare for baking in water bath: Pour the batter into the prepared baking dish or ramekins. Place the dish inside a larger baking pan, then pour hot water into the outer pan halfway up the sides of the pudding dish to create a gentle, even cooking environment.
Bake until set: Bake for 35-40 minutes or until the pudding is set and the top is lightly golden and springy to the touch.
Cool and serve: Remove the pudding from the oven and allow it to cool slightly. Optionally dust with powdered sugar before serving for a pretty finish.

Notes

Using a water bath helps prevent the pudding from cracking and ensures gentle, even cooking for a smooth texture.
Be sure to temper the egg yolks carefully to avoid curdling when mixing with hot milk.
Folding in the egg whites gently is essential to retain the light and fluffy texture of the pudding.
Serve warm or at room temperature for best flavor and texture.
Fresh lemon juice and zest provide the bright citrus flavor that defines this dessert, so fresh is better than bottled.