Made with simple ingredients and bright, fresh lemon flavor, this Baked Lemon Pudding is warm, creamy, and a delightful finish to any meal.
Reasons to Love Baked Lemon Pudding
- Unique Texture. As it bakes, this pudding separates into two layers: a light, caramelized cake on top and a rich, lemony sauce beneath, giving you a self-saucing dessert that’s more interesting than a standard chilled pudding.
- Quick and Easy. The recipe requires less than 15 minutes of hands-on prep, making it a convenient yet impressive dessert.
- Everyday Ingredients. It uses common pantry staples plus fresh lemons, so you can make it any time.
Ingredients Needed
This baked lemon pudding uses simple ingredients that combine into a delicious, tender dessert.
How To Make Baked Lemon Pudding
Tips below help ensure a great result. Exact quantities and full directions are in the recipe card further down.
- Enhance the lemon flavor. Rub the lemon zest into the granulated sugar with your fingers. This releases the oils from the zest and infuses the sugar with bright lemon aroma.
- Whip the egg whites. Beat the egg whites until stiff peaks form to create a cloud-like, airy texture in the finished pudding.
- Combine gently. Whisk the yolk mixture — sugar and zest, eggs, flour, milk, and lemon juice — until smooth, then fold in the whipped egg whites with a spatula just until combined so you keep the light structure.
- Bake and serve. Pour the batter into a buttered baking dish and bake until the top is golden and the center is set. Let cool briefly, dust with powdered sugar, and serve warm with whipped cream if you like.
Storage Instructions
- Refrigerate: Cool to room temperature, cover tightly or transfer to an airtight container, and refrigerate for up to 3 days.
- Reheat: Serve chilled or warm individual portions in the microwave at 50% power for about 60 seconds to heat gently before serving.
More Favorite Dessert Recipes
- Blackberry Crisp
- Peach Cobbler
- Strawberry Bars
- Blueberry Pie Bars
- Peach Crisp
- Texas Sheet Cake
- Banana Pudding
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Baked Lemon Pudding
Ingredients
- 1 tablespoon unsalted butter, softened, plus more for greasing the baking dish
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1/2 cup lemon juice
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- Powdered sugar and whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 5-cup baking dish.
- In a large bowl, combine 1 cup granulated sugar and 1 tablespoon lemon zest. Rub the zest into the sugar with your fingers. Add 1 tablespoon softened butter and work it in until the mixture resembles wet sand.
- Add half the milk and the egg yolks (from 3 eggs) to the sugar mixture and whisk until combined. Stir in 3 tablespoons flour, then whisk in the remaining milk and 1/2 cup lemon juice until smooth.
- In a separate bowl, beat the 3 egg whites until stiff peaks form. Gently fold the egg whites into the batter with a spatula until just combined.
- Pour the mixture into the prepared baking dish and bake for about 40 minutes, or until the pudding has set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Dust with powdered sugar and serve warm, topped with whipped cream if desired.
Notes
Lemons: Two large lemons should yield about 1 tablespoon zest and 1/2 cup juice.
Milk: Whole milk gives the creamiest result; 2% will work but the pudding will be less rich.
Storage: Cool to room temperature, cover tightly, and refrigerate up to 3 days. Reheat single servings in the microwave at 50% power for about 60 seconds if you prefer it warm.
Nutrition
Nutrition information is an approximation.