Baked Lemon Pudding
Baked Lemon Pudding: Refreshing, indulgent with a golden crust and silky, tangy lemon filling. Easy, elegant dessert
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.