If you crave a dessert that’s delightfully bright, comforting, and guaranteed to wow anyone who tries it, Baked Lemon Pudding will absolutely steal your heart. This old-fashioned favorite delivers spoonfuls of tangy, airy goodness with an almost magical layer of fluffy cake floating above a silky lemon custard. With its melt-in-your-mouth texture and beautifully bold citrus flavor, Baked Lemon Pudding showcases the best of fresh lemons and simple kitchen staples. It’s an easy yet impressive dessert to whip up for a sunny weekend, a dinner party, or whenever you need a dash of sweetness.
Ingredients You’ll Need
Each ingredient in Baked Lemon Pudding plays a starring role in shaping its luscious texture and zesty flavor. Gather these simple pantry and fridge staples, and let every element shine!
- Eggs: Separating the yolks and whites gives the pudding its signature airy rise and creamy custard bottom.
- Granulated Sugar: Sweetens the tart lemon, creating a perfect balance that makes every spoonful sing.
- All-purpose Flour: Adds just enough body to transform part of the pudding into a tender, sponge-like cake layer.
- Salt: Just a touch brings out the brightness in the lemon and deepens all the flavors.
- Grated Lemon Zest: The zest infuses the dessert with intense, aromatic lemon oils for a vibrant citrus punch.
- Fresh Lemon Juice: Nothing beats the real thing for that clean, tart acidity that makes Baked Lemon Pudding irresistible.
- Milk (whole or 2%): Lends a gentle creaminess to the custard base, supporting the pudding’s light structure.
- Powdered Sugar (optional): A simple dusting on top adds a touch of snowy elegance and delightful sweetness at serving time.
How to Make Baked Lemon Pudding
Step 1: Prep Your Ramekins and Oven
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot and ready for baking magic. Lightly grease six 6-ounce ramekins and nestle them in a large, deep baking dish. This sets the stage for a gentle water bath that transforms the batter into that signature two-layered pudding.
Step 2: Whisk Together the Lemon Mixture
In a large bowl, combine your egg yolks, sugar, flour, salt, lemon zest, lemon juice, and milk. Whisk thoroughly until you have a smooth, sunny mixture. This not only ensures a lump-free batter but also blends the lemon flavor evenly, promising a deliciously tangy experience in every bite.
Step 3: Beat and Fold in Egg Whites
In a clean, separate bowl, beat the egg whites until they form soft peaks. This step is where the magic happens—the whipped whites are what give Baked Lemon Pudding its light-as-air cake layer. Gently fold them into the lemon base, being careful not to deflate their lovely volume for that perfect pillowy texture.
Step 4: Pour and Prepare the Water Bath
Divide your batter evenly among the ramekins. Next, carefully pour hot water into the baking dish until it comes halfway up the sides of your ramekins. This water bath gently bakes the puddings, ensuring a creamy bottom and fluffy top without curdling or cracking.
Step 5: Bake to Perfection
Slide the baking dish into the oven and bake for 35 to 40 minutes until the tops are just set, lightly golden, and still have the slightest, irresistible jiggle in the center. Remove the ramekins from their water bath, and let them cool slightly before serving warm—or pop them in the fridge for a cool, refreshing treat later.
How to Serve Baked Lemon Pudding
Garnishes
For a picture-perfect finish, dust the top with powdered sugar just before serving. Fresh berries (especially raspberries or blueberries) bring extra color and brightness, while a dollop of softly whipped cream or a sprig of mint turns each ramekin into a restaurant-worthy presentation.
Side Dishes
Baked Lemon Pudding is pretty much a scene-stealer on its own, but it also pairs beautifully with buttery shortbread fingers, crisp biscotti, or a simple scoop of vanilla bean ice cream to balance its citrusy tang. Serve it alongside a cup of espresso or hot tea to elevate the experience.
Creative Ways to Present
Try unmolding each pudding onto a small dessert plate to reveal the luscious custard layer underneath, then drizzle with raspberry coulis for a dinner party wow-factor. Or, bake the pudding in a single larger dish and spoon out generous helpings family-style. Individual jars also make adorable, portable versions for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, simply cover each ramekin tightly with plastic wrap and refrigerate. Baked Lemon Pudding keeps well for up to 3 days, maintaining that lovely balance of cake and custard. Enjoy chilled, or let it come to room temperature before serving for the best flavor and texture.
Freezing
While Baked Lemon Pudding is at its best freshly baked, you can freeze it if needed. Cool completely, then wrap each ramekin securely in plastic and aluminum foil. Freeze for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
To reawaken that delightful warmth, uncover and reheat individual puddings in a 300°F (150°C) oven for about 12 to 15 minutes, or until just warmed through. Avoid microwaving as it may toughen the delicate cake top—oven reheating keeps the layers perfectly soft and creamy.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the purest, brightest flavor in your Baked Lemon Pudding. Bottled juice can taste flat or slightly bitter, so reach for fresh lemons if possible for the very best results.
Why does the pudding separate into two layers?
This dessert’s charm comes from its unique baking method: the batter naturally separates, thanks to the whipped egg whites and gentle water bath. The top bakes up into a light soufflé cake, while the bottom remains creamy like a lemon custard.
Can I make Baked Lemon Pudding dairy-free?
Absolutely! Substitute your favorite non-dairy milk, such as almond or oat milk. The result may be slightly less rich but will still deliver lovely lemony layers and a great pudding texture.
What size baking dish can I use if I don’t have ramekins?
If ramekins aren’t handy, you can bake the pudding in a single 1.5- to 2-quart baking dish. Just keep an eye on baking time and check for that signature gentle jiggle in the center to know when it’s done.
Can I make Baked Lemon Pudding in advance?
Definitely! Baked Lemon Pudding is delicious served chilled or at room temperature, so it’s a perfect make-ahead dessert. Prepare a day ahead and simply garnish just before serving for maximum freshness.
Final Thoughts
If you’re searching for a dessert that’s equal parts comforting and invigorating, Baked Lemon Pudding has you covered. Its luscious layers and zesty flavor deliver pure joy in every bite. Whether you’re new to baking or already a lemon-lover, give this recipe a whirl—your taste buds will thank you!
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Baked Lemon Pudding Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of light, fluffy cake and creamy lemon custard with this easy-to-make Baked Lemon Pudding. Perfect for any occasion, this dessert is sure to impress with its bright and citrusy flavors.
Ingredients
Main Ingredients:
- 3 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/3 cup fresh lemon juice
- 1 1/4 cups milk (whole or 2%)
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease six 6-ounce ramekins and place in a deep baking dish.
- Prepare the Lemon Mixture: In a large bowl, whisk together egg yolks, sugar, flour, salt, lemon zest, lemon juice, and milk until smooth.
- Whip Egg Whites: In a separate bowl, beat egg whites until soft peaks form. Gently fold into the lemon mixture.
- Fill Ramekins: Pour the batter into the ramekins. Add hot water to the baking dish halfway up the sides of the ramekins.
- Bake: Bake for 35–40 minutes until lightly golden and set.
- Serve: Remove from water bath, cool slightly, and serve warm or chilled. Dust with powdered sugar if desired.
Notes
- The pudding separates into a light, fluffy cake layer on top and a creamy lemon custard below.
- For extra brightness, serve with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 27g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
