Craving a dessert that’s both refreshing and indulgent? This Baked Lemon Pudding is the answer, with its delicate golden crust and silky, citrusy filling. It’s the perfect balance of tangy lemon and creamy sweetness, making it an elegant finish to any meal or a delightful treat on its own. Simple to whip up with everyday ingredients, this Lemon Pudding Dessert is ideal for dinner parties or cozy nights in. The water bath baking technique ensures a luscious texture that’ll have everyone asking for seconds.
In this post, we’ll guide you through making this Baked Lemon Pudding, share tips for a flawless result, and suggest ways to enjoy this citrusy delight. Let’s get started!
Why You’ll Love This Recipe
- Bright and Light: Zesty lemon flavor in a creamy, airy pudding.
- Simple Ingredients: Made with pantry staples for easy prep.
- Elegant Yet Easy: Looks sophisticated but comes together effortlessly.
- Versatile: Perfect for casual or special occasions.
- Silky Texture: The water bath creates a smooth, luxurious filling.
Ingredients
What You’ll Need for Baked Lemon Pudding
This Baked Lemon Pudding recipe uses basic ingredients for a vibrant Lemon Pudding Recipes dessert. Here’s what you’ll need for 4 servings.
For the Pudding
- Granulated Sugar (1 cup): Sweetens and balances the tartness.
- All-Purpose Flour (3 tbsp): Thickens the pudding base.
- Salt (¼ tsp): Enhances the flavors.
- Whole Milk (1½ cups): Creates a creamy texture.
- Large Eggs (3, separated): Yolks for richness, whites for a light, fluffy top.
- Fresh Lemon Juice (¼ cup): Adds bright, tangy flavor; about 2 lemons.
- Lemon Zest (1 tbsp): Boosts citrus aroma.
- Vanilla Extract (1 tsp): Adds warmth and depth.
- Powdered Sugar (optional, for dusting): For a pretty finish.
Equipment for the Baked Lemon Pudding
- 1-quart baking dish or 4-6 ramekins
- Medium saucepan
- Mixing bowls
- Whisk
- Electric mixer (optional, for egg whites)
- Large baking pan (for water bath)
- Kettle or pot (for hot water)
Preparation Guide
How to Make Baked Lemon Pudding
This Baked Lemon Pudding is straightforward to prepare, delivering a dessert that’s both comforting and refined. Follow these steps for a perfect result.
Prepare the Oven and Dish
- Preheat oven to 350°F (175°C). Lightly grease a 1-quart baking dish or 4-6 individual ramekins.
Make the Pudding Base
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and just begins to boil, about 5-7 minutes. Remove from heat.
Temper the Egg Yolks
- In a small bowl, lightly beat the egg yolks. Slowly whisk in about ½ cup of the hot milk mixture to temper the yolks.
- Pour the yolk mixture back into the saucepan, stirring well to combine.
Add Flavorings
- Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
Whip the Egg Whites
- In a clean bowl, beat egg whites with a whisk or electric mixer until stiff peaks form, about 2-3 minutes.
- Gently fold the egg whites into the lemon mixture, being careful not to deflate them, until just combined.
Bake in a Water Bath
- Pour the mixture into the prepared baking dish or ramekins. Place the dish in a larger baking pan.
- Fill the outer pan with hot water halfway up the sides of the pudding dish to create a water bath.
- Bake for 35-40 minutes, or until the top is lightly golden and the pudding is set but slightly jiggly in the center.
Serve
- Remove from the oven and let cool slightly. Dust with powdered sugar, if desired, and serve warm or chilled for a refreshing Lemon Pudding Dessert.
Tips and Variations
Chef’s Tips Baked Lemon Pudding
- Use Fresh Lemons: Fresh juice and zest give the brightest flavor for Baked Lemon Pudding.
- Temper Yolks Carefully: Add hot milk slowly to avoid scrambling the eggs.
- Fold Gently: Preserve the airiness of the egg whites for a light texture.
- Check Doneness: The pudding should jiggle slightly but feel set when gently shaken.
- Serve Warm or Cold: Warm for a cozy feel, chilled for a refreshing treat.
Variations for Baked Lemon Pudding
- Herbal Twist: Add a pinch of fresh thyme or basil to the batter for a subtle, aromatic note.
- Lime Swap: Use lime juice and zest instead of lemon for a tropical Lemon Pudding Recipes variation.
- Berry Topping: Serve with fresh raspberries or blueberries for color and flavor.
- Whipped Cream: Top with a dollop of whipped cream for extra indulgence.
- Gluten-Free: Substitute flour with a gluten-free blend for a gluten-free version.
Serving and Storing
Serving Suggestions Baked Lemon Pudding
Make your Baked Lemon Pudding shine with these ideas:
- For Dinner Parties: Serve in ramekins with a dusting of powdered sugar for an elegant dessert.
- With Berries: Pair with fresh strawberries or a berry compote for a vibrant contrast.
- For Casual Treats: Enjoy as a light afternoon snack with tea or coffee.
- With Drinks: Pair with herbal tea, sparkling lemonade, or a crisp white wine.
- Serving Tip: Serve warm for a comforting treat or chilled for a refreshing finish.
Storing and Make-Ahead Baked Lemon Pudding
- Store: Cover and refrigerate leftovers for up to 3 days to maintain flavor and texture.
- Reheat: Gently warm in a low oven (300°F/150°C) for 5-10 minutes or microwave in 15-second bursts to avoid curdling.
- Make-Ahead: Prepare and bake up to a day ahead, then refrigerate. Add toppings like powdered sugar or berries just before serving.
- Serving Tip: Bring to room temperature or warm slightly for the best flavor after chilling.
FAQs
Common Questions About Baked Lemon Pudding
Can I use lemon extract instead of fresh lemon juice?
Fresh lemon juice is best for a vibrant Baked Lemon Pudding, but 1 tsp of lemon extract can work in a pinch. Reduce vanilla extract to ½ tsp to balance flavors.
What if I don’t have a water bath?
Place a pan of water on a lower oven rack to add moisture, but a water bath is key for the smoothest texture in Lemon Pudding Recipes.
Can I make this ahead of time?
Yes, bake it a day ahead and refrigerate. Dust with powdered sugar or add toppings just before serving for a fresh look.
Can I use a different milk?
Whole milk gives the creamiest texture, but 2% works well. Plant-based milks may alter the flavor and consistency slightly.
How do I know when the pudding is done?
It should be set but slightly jiggly in the center when shaken. It will firm up as it cools for a perfect Lemon Pudding Dessert.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Baked Lemon Pudding is a light, tangy dessert that’s perfect for any occasion, from weeknight treats to special gatherings. With its creamy filling and delicate crust, this Lemon Pudding Recipes dish brings a burst of citrusy joy to every bite. Easy to make and endlessly versatile, it’s a recipe you’ll turn to again and again. Try it out and share your favorite pairings in the comments below!
Happy baking!
Baked Lemon Pudding
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.
Did you Like This Recipe? Please Rate and Comment Below!