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
Scale
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
