Baked Lemon Pudding Recipe

If there’s a dessert that manages to strike the perfect balance between bright tang and sweet comfort, it’s Baked Lemon Pudding. This old-fashioned treat delivers spoonful after spoonful of airy, golden sponge that floats above a creamy, lemony sauce—all made from a few pantry staples. Whether you’re brightening up a chilly evening or looking to impress springtime guests, this Baked Lemon Pudding is the kind of recipe you’ll find yourself making again and again for its irresistible flavor and simple elegance.

this Recipe

Ingredients You’ll Need

The beauty of Baked Lemon Pudding is how it transforms the humblest of ingredients into something soft, sunny, and spectacular. Each element brings its magic, from the zest’s citrusy aroma to the eggs that conjure that dreamy, self-saucing texture.

• Granulated sugar: Lends sweetness that perfectly tames the tartness of lemon, and helps create that beautiful golden top.
• All-purpose flour: Just enough to stabilize the pudding and create a light sponge layer.
• Salt: A pinch makes the lemon flavor sing and balances the sweetness.
• Unsalted butter: Softened for easy mixing, it adds richness and gives the pudding a tender mouthfeel.
• Large eggs (separated): Yolks enrich the custard, while whipped whites lift the pudding so it bakes up flossy and delicate.
• Finely grated lemon zest: This delivers the pudding’s characteristic brightness and fragrant top notes.
• Freshly squeezed lemon juice: For unmistakable, lively citrus flavor—don’t skip fresh juice!
• Whole milk: Makes the pudding extra creamy and helps form that spoonable sauce beneath the sponge.

How to Make Baked Lemon Pudding

Step 1: Prepare Your Ramekins and Preheat the Oven

First, preheat your oven to 350°F (175°C) so it’s ready and waiting. Lightly butter the insides of four 6-ounce ramekins. This ensures that the delicate pudding releases flawlessly and your golden sponge stays intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the sugar, flour, and salt. This simple step evenly distributes the flour and salt while preventing lumps later. It creates the dry foundation for your luscious lemon batter.

Step 3: Add Wet Ingredients for Lemon Magic

Add the softened butter, egg yolks (save the whites for the next step!), lemon zest, lemon juice, and milk to the bowl. Whisk everything together until the mixture is smooth, pale yellow, and wonderfully fragrant. The zingy aroma will be your first taste of what’s to come!

Step 4: Whip Egg Whites to Stiff Peaks

In a separate, clean bowl, beat the egg whites until they hold stiff, glossy peaks. This bit of aeration is what gives Baked Lemon Pudding its signature fluffy sponge top. Take your time—properly whipped whites are key to a light, airy result.

Step 5: Gently Fold and Combine

Now, gently fold the whipped egg whites into the lemon mixture. Use a spatula to keep as much of the air in as possible, mixing just until combined. This will help the pudding bake up tall and delicate, with its magical separating layers.

Step 6: Fill Ramekins and Set Up the Water Bath

Divide the batter evenly among your prepared ramekins. Nestle the ramekins into a baking dish, then carefully pour hot water into the dish, reaching halfway up the sides of the ramekins. This gentle water bath helps bake the pudding evenly and coaxes out the silkiest texture.

Step 7: Bake, Cool, and Serve

Bake for 30 to 35 minutes, or until the tops are set and lightly golden. The center should wobble just slightly. Let your Baked Lemon Pudding cool for a few minutes—then decide if you want to enjoy it warm with a quivering custard or chill for a firmer, creamier treat!

How to Serve Baked Lemon Pudding

Garnishes

The lemony top of this pudding is already a showstopper, but a light dusting of powdered sugar or a swoosh of freshly whipped cream elevates presentation and adds a layer of indulgence. A few fresh berries or extra lemon zest bring color and freshness to every spoonful.

Side Dishes

Since Baked Lemon Pudding is both light and zesty, consider pairing it with simple butter cookies, crisp shortbread, or even almond biscotti. If you’re looking to make it a part of a larger dessert spread, it also pairs beautifully with a bowl of mixed berries or a small selection of cheeses.

Creative Ways to Present

Serve your Baked Lemon Pudding in individual ramekins for a classic touch, or spoon it out, upside-down, for a rustic look that reveals the creamy lemon sauce beneath. Try layering fresh berries in the bottom of the ramekins before baking, or top each with an edible flower for a whimsical flourish at a dinner party.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Baked Lemon Pudding, simply cover each cooled ramekin tightly with plastic wrap or a lid and store in the refrigerator. The pudding keeps well for up to three days, though the sponge will become more moist as it sits—still delicious!

Freezing

Freezing isn’t recommended for this pudding, as the airy sponge and custard base don’t always survive the thawing process intact. Instead, plan to enjoy your Baked Lemon Pudding fresh or within a few days for the ultimate texture and flavor experience.

Reheating

To enjoy warm, remove your pudding from the fridge and allow to come to room temperature for about 30 minutes. Gently re-warm individual ramekins in a 300°F (150°C) oven for about 10 minutes, or until just heated through. Avoid microwaving, which can toughen the sponge.

FAQs

Can I make Baked Lemon Pudding ahead of time?

Absolutely! You can bake the pudding earlier in the day and serve it chilled or gently re-warm before serving. In fact, the flavors often meld and deepen after a few hours in the fridge.

Can I substitute another citrus for lemon?

Yes, lime or orange work well, offering their own unique twist on this self-saucing dessert. Just keep in mind that other citrus fruits tend to be sweeter, so you may want to adjust the sugar slightly to taste.

What type Dessert

Whole milk is ideal for a rich, creamy baked lemon pudding, but you can use 2% in a pinch. Plant-based milks, like almond or oat, produce a thinner texture and less traditional flavor but can work if you need a dairy-free option.

Why is my pudding layer separate from the sponge?

This is actually the magic of Baked Lemon Pudding! As it bakes, the batter separates into a light, fluffy top and a soft, lemony sauce underneath. This contrast is the hallmark of this classic dessert.

Can I bake this pudding in one large dish?

You certainly can! Use an 8-inch baking dish, and increase baking time slightly—start checking at 40 minutes. The center should stay just a little wobbly for that signature creamy layer.

Final Thoughts

Baked Lemon Pudding is that rare dessert that feels both nostalgic and surprisingly fresh, perfect for sharing with friends or savoring solo with a cup of tea. If you’re looking for a burst of citrus that lifts your spirits and wows your senses, give this recipe a try. The hardest part is resisting a second helping!

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