Baked Lemon Pudding
A classic, self-saucing dessert with a fluffy, soufflé-like lemon cake on top and a tangy, silky lemon custard beneath. Perfect for any occasion, this baked lemon pudding balances bright citrus flavor with light, airy texture. Serve warm with cream or ice cream for an elegant yet comforting treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 8x8 inch (20x20 cm) buttered baking dish or ramekins
- Oven
- Optional: roasting pan for water bath
Ingredients
- 3 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- Zest of 2 lemons
- ½ cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
- ⅔ cup (85 g) all-purpose flour
- 1 cup (240 ml) whole milk or half-and-half
- 4 tablespoons (55 g) unsalted butter, melted and cooled
- Powdered sugar, for dusting (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Butter an 8x8 inch baking dish (or butter ramekins if using individual portions).
- Whisk egg yolks with half the sugar and lemon zest in a bowl until pale and fragrant.
- Add flour, lemon juice, milk, and melted butter. Whisk until smooth and well combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the lemon batter in two batches, using a spatula, until no streaks remain. Be careful not to deflate the mixture.
- Pour the batter into the prepared baking dish. (If using ramekins, divide evenly.)
- Optional: Place the baking dish or ramekins inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides (water bath). This helps even baking and prevents cracking.
- Bake for 40 minutes (pan) or 40–45 minutes (ramekins), until the top is golden and the center is set but slightly wobbly.
- Remove from oven and let cool 10–15 minutes to allow the pudding to set and flavors to meld.
- Serve warm, dusted with powdered sugar and topped with whipped cream or vanilla ice cream, if desired.
Notes
- Use fresh lemon juice for best flavor and brightness. Bottled lemon juice can be used but may lack freshness.
- For a richer pudding, substitute half the milk with cream or half-and-half.
- To avoid cracking, use a water bath to regulate baking temperature.
- The pudding can be baked in individual ramekins for elegant presentation or one large pan for casual family-style serving.
- Room temperature eggs help achieve better volume when whipping whites.
- Store leftovers refrigerated for up to 2 days; gently reheat before serving.
- Feel free to add lemon curd swirls or elderflower syrup for a flavor twist before baking.