Description
This baked lemon pudding is a light, airy dessert featuring a tangy lemon flavor balanced with a subtle sweetness. Made with fresh lemon juice and zest, eggs, and a creamy milk base, it is gently baked in a water bath to achieve a delicate, custard-like texture with a golden top. Perfect for a refreshing yet comforting treat.
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
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to prevent sticking.
- Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt until evenly mixed.
- Add milk and cook: Gradually pour in the whole milk while stirring constantly to avoid lumps. Cook the mixture over medium heat, stirring frequently, until it thickens and begins to boil slightly. Remove from heat promptly.
- Temper egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper them. Then, return this yolk mixture back into the saucepan and stir well to combine.
- Add lemon and vanilla: Incorporate the fresh lemon juice, lemon zest, and vanilla extract into the mixture until fully blended.
- Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold these egg whites into the lemon custard mixture, being careful not to overmix or deflate the airy whites.
- Prepare water bath and pour mixture: Pour the combined pudding mixture into the prepared baking dish or ramekins. Place the dish inside a larger pan and fill the outer pan with hot water so it comes halfway up the sides of the pudding dish, creating a water bath for gentle, even baking.
- Bake: Bake in the preheated oven for 35-40 minutes or until the pudding is set and the top is lightly golden.
- Cool and serve: Remove the pudding from the oven and allow it to cool slightly before serving. Optionally, dust with powdered sugar for a touch of extra sweetness and pretty presentation.
Notes
- Using a water bath helps prevent cracking and creates a smooth, custardy texture.
- Be sure to gently fold in the egg whites to maintain the pudding’s light and airy quality.
- Room temperature eggs are best for whipping to stiff peaks.
- For a more intense lemon flavor, increase the lemon zest slightly.
- Allow the pudding to cool slightly before serving to let it set properly.
