Baked Lemon Pudding a light and tangy baked lemon pudding with a delicate crust and creamy, citrusy filling—perfect for a refreshing dessert or an elegant finish to any meal.
Why You’ll Love This Recipe
I love this baked lemon pudding because it strikes the perfect balance between bright, zesty lemon flavor and a smooth, creamy texture. It’s light enough to enjoy after a heavy meal, yet rich enough to feel indulgent. The gentle baking in a water bath creates a delicate crust while keeping the inside silky and luscious. Plus, it’s simple to make with everyday ingredients, making it a go-to when I want a special dessert without fuss.
Ingredients
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs, separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins.
In a medium saucepan, whisk together sugar, flour, and salt. Gradually add milk, stirring constantly to combine.
Cook over medium heat, stirring frequently, until the mixture thickens and just starts to boil. Remove from heat.
In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them. Then, return the yolk mixture to the saucepan and stir well.
Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture until just combined, being careful not to deflate the mixture.
Pour the mixture into the prepared baking dish or ramekins. Place the dish in a larger baking pan and fill the outer pan with hot water halfway up the sides of the pudding dish (water bath).
Bake for 35-40 minutes or until the pudding is set and lightly golden on top.
Remove from oven and cool slightly before serving. Dust with powdered sugar if desired.
Servings and timing
This recipe makes about 4 servings. It takes roughly 15 minutes to prepare and around 40 minutes to bake, so the total time to enjoy this dessert is just under an hour.
Variations
I sometimes like to add a bit of fresh thyme or basil for an herbal twist that complements the lemon’s brightness. Another variation I enjoy is swapping lemon juice for lime juice for a slightly different citrus flavor. For an extra indulgence, topping the pudding with a dollop of whipped cream or a spoonful of fresh berries adds both texture and color.
Storage/Reheating
I store leftover pudding covered in the refrigerator for up to 3 days. To reheat, I gently warm it in a low oven or microwave in short bursts to avoid curdling. This pudding is best enjoyed fresh but keeping it chilled preserves its creamy texture well.
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FAQs
Can I use lemon extract instead of fresh lemon juice?
I recommend fresh lemon juice for the best bright and natural flavor, but lemon extract can be used in a pinch. Use about 1 teaspoon of extract in place of the juice and reduce the vanilla extract slightly to balance the flavors.
What if I don’t have a water bath?
If I’m short on equipment, I bake the pudding dish on a lower oven rack and place a pan of water nearby to add moisture to the oven. However, the water bath really helps create the smooth texture, so it’s worth trying if possible.
Can I make this pudding ahead of time?
Yes, I often make it a few hours in advance and keep it refrigerated. Just dust with powdered sugar or add any toppings right before serving.
Can I use a different kind of milk?
Whole milk gives the best creamy texture, but I have used 2% milk with good results. Using plant-based milks might alter the texture and flavor, so I’d experiment carefully if you prefer a dairy-free version.
How do I know when the pudding is done?
The pudding should be set but still slightly jiggly in the center when you gently shake the dish. It will firm up more as it cools.
Conclusion
Baked lemon pudding is one of my favorite desserts to make when I want something both light and flavorful. It’s a wonderful way to enjoy fresh citrus in a comforting, creamy form. Whether I’m serving it for a special occasion or a simple weeknight treat, it never fails to impress with its delicate texture and refreshing taste. I hope you enjoy making and savoring this lemon pudding as much as I do!
📖 Recipe:
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Baked Lemon Pudding
- Total Time: 50-55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light and tangy baked lemon pudding with a delicate crust and creamy, citrusy filling—perfect for a refreshing dessert or an elegant finish to any meal.
Ingredients
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs, separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins.
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually add milk, stirring constantly to combine.
- Cook over medium heat, stirring frequently, until the mixture thickens and just starts to boil. Remove from heat.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them. Then, return the yolk mixture to the saucepan and stir well.
- Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture until just combined, being careful not to deflate the mixture.
- Pour the mixture into the prepared baking dish or ramekins. Place the dish in a larger baking pan and fill the outer pan with hot water halfway up the sides of the pudding dish (water bath).
- Bake for 35-40 minutes or until the pudding is set and lightly golden on top.
- Remove from oven and cool slightly before serving. Dust with powdered sugar if desired.
Notes
Use fresh lemon juice for the best flavor; lemon extract can be substituted but adjust vanilla extract accordingly.
A water bath helps create a smooth, creamy texture but can be improvised by adding moisture to the oven.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently to avoid curdling.
Variations include adding fresh thyme or basil, using lime juice instead of lemon, or topping with whipped cream and fresh berries.
Whole milk gives the best texture, but 2% milk works fine; plant-based milks may alter texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 140mg
