Baked Lemon Pudding Recipe

“`html

If you are craving a delightfully tangy dessert that melts in your mouth and somehow feels both light and indulgent, this Baked Lemon Pudding Recipe will quickly become your new favorite. Combining the brightness of fresh lemon juice and zest with the creamy, cloud-like texture of baked custard topped with a delicate golden crust, this pudding offers a perfect balance of sweet and tart. It’s an elegant yet simple treat you can whip up with pantry staples, making every spoonful a burst of sunshine on your plate.

Ingredients You’ll Need

To create this wonderfully vibrant Baked Lemon Pudding Recipe, you’ll only need a handful of kitchen essentials. Each ingredient plays a key role—from the sugar that sweetens just enough to the eggs which give the pudding its airy, soft structure.

• 1 cup granulated sugar: Sweetens the pudding while helping to create a smooth texture.
• 3 tablespoons all-purpose flour: Thickens the custard to the perfect luscious consistency.
• 1/4 teaspoon salt: Balances flavors and enhances the brightness of the lemon.
• 1 1/2 cups whole milk: Adds creamy richness essential for a soft pudding.
• 3 large eggs, separated: Yolks add creaminess; whites whipped to firm peaks lighten the pudding.
• 1/4 cup fresh lemon juice: The star of the show, providing a fresh, zesty tang.
• 1 tablespoon lemon zest: Infuses extra citrus aroma and bursts of flavor.
• 1 teaspoon vanilla extract: Adds a subtle warmth that rounds out the tartness perfectly.
• Powdered sugar, for dusting (optional): A delicate finishing touch for visual appeal and mild 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 sets the stage for your pudding to bake evenly and release easily when ready.

Step 2: Combine Dry Ingredients and Milk

In a medium saucepan, whisk together sugar, flour, and salt. Gradually add whole milk while stirring continuously, which ensures there are no lumps and the mixture stays smooth.

Step 3: Cook Until Thickened

Place the saucepan over medium heat, stirring frequently to prevent sticking. You’ll notice the mixture thickening and beginning to boil—this signals the starch activating and the base custard forming.

Step 4: Temper the Egg Yolks

Lightly beat the egg yolks in a separate bowl. To avoid scrambling, slowly whisk about half a cup of the hot milk mixture into the yolks, gently raising their temperature. Then, return this tempered egg yolk mix back to the saucepan and stir until fully combined.

Step 5: Add Lemon and Vanilla Flavors

Now, it’s time to infuse your custard with the fresh lemon juice, bright lemon zest, and fragrant vanilla extract. Stir thoroughly to blend these vibrant flavors into the pudding base.

Step 6: Beat Egg Whites to Stiff Peaks

In a clean, dry bowl, beat the egg whites until they form stiff peaks. This step is crucial as it gives the pudding its signature airy, fluffy texture once baked.

Step 7: Fold Whites into Lemon Mixture

Gently fold the beaten egg whites into the lemon custard mixture. Take your time here—fold carefully to keep all that lovely volume intact without deflating the egg whites.

Step 8: Bake in a Water Bath

Pour the pudding mixture into your prepared dish or ramekins. Set the dish inside a larger pan and fill the outer pan with hot water halfway up the sides of the pudding dish. This water bath ensures gentle, even cooking, preventing cracks and promoting a smooth top. Bake for 35 to 40 minutes until the pudding is set and the surface is lightly golden.

Step 9: Cool and Serve

Once baked, remove the pudding from the oven and let it cool slightly. For an extra touch of sweetness and presentation flair, dust with powdered sugar just before serving.

How to Serve Baked Lemon Pudding Recipe

Garnishes

Simple garnishes can elevate the charm of this pudding. Fresh mint leaves, a few thin lemon slices, or a sprinkle of finely grated lemon zest add freshness and visual appeal to each serving.

Side Dishes

This lemon pudding pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a textured contrast, try serving alongside buttery shortbread cookies or toasted almond flakes.

Creative Ways to Present

Serve individual portions in clear glass ramekins so guests can admire the golden top and pale yellow custard inside. For gatherings, try layering the pudding with fresh berries in parfait glasses to add color and a fruity burst.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Baked Lemon Pudding Recipe covered in the refrigerator for up to three days. Store it in an airtight container to preserve its delicate texture and fresh flavor.

Freezing

While this pudding is best enjoyed fresh, you can freeze it by placing portions in freezer-safe containers. Thaw overnight in the fridge before reheating gently to retain the custard’s creamy consistency.

Reheating

Warm up leftovers in a low oven or microwave at medium power. Reheat slowly to avoid overcooking which can cause the pudding to curdle or toughen.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Fresh lemon juice and zest provide a vibrant, natural flavor that lemon extract can’t quite replicate. Using fresh is highly recommended for the authentic tang and aroma that define this pudding.

What can I substitute for whole milk?

Whole milk gives the pudding its creamy texture, but you can use 2% milk if needed. Avoid skim milk because the pudding may turn out too thin and less rich.

Is it necessary to bake the pudding in a water bath?

The water bath ensures gentle, even cooking, preventing the pudding from cracking or becoming rubbery. Skipping this step can result in uneven texture, so it’s worth the extra effort.

Can I make this recipe dairy-free?

To create a dairy-free version, substitute whole milk with unsweetened almond or oat milk. Keep in mind the texture and flavor might differ slightly but can still be delicious.

How do I know when the pudding is fully baked?

The pudding is set when the surface is lightly golden and firm to the touch, but still slightly jiggly in the center. It will continue to set as it cools, so be careful not to overbake.

Final Thoughts

There’s something truly comforting and uplifting about this Baked Lemon Pudding Recipe that keeps calling for one more spoonful. It’s bright, buttery, and tender with a softness that makes it perfect for any occasion—whether a casual family dessert or an elegant finale at a dinner party. I encourage you to try making it at home and enjoy the simple pleasure of homemade lemon pudding in every bite.

“`

Print