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Baked Lemon Pudding Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Baked Lemon Pudding is a light and airy dessert featuring a smooth lemon custard base combined with whipped egg whites for a delicate texture. The pudding is baked gently in a water bath to achieve a perfectly set, slightly golden top, and finished with an optional dusting of powdered sugar. Its tangy lemon flavor makes it a refreshing treat ideal for any occasion.

Ingredients

Scale

For the Lemon Pudding

  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large eggs, separated
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For Serving

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to prevent sticking during baking.
  2. Mix Dry Ingredients and Milk: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Gradually add the whole milk, stirring constantly to ensure a smooth mixture without lumps.
  3. Cook Mixture: Place the saucepan over medium heat and cook, stirring frequently to avoid scorching, until the mixture thickens and just begins to boil. Remove it promptly from the heat to prevent overcooking.
  4. Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, preventing curdling. Then, return the tempered yolk mixture back into the saucepan and stir well to combine.
  5. Add Lemon and Vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract into the custard mixture until fully incorporated, giving it a bright citrus flavor.
  6. Beat Egg Whites: Using a clean bowl, beat the egg whites until stiff peaks form, ensuring they are firm enough to provide lightness to the pudding.
  7. Fold Egg Whites: Gently fold the beaten egg whites into the lemon custard mixture until just combined. Be careful not to overmix or deflate the fluffy egg whites.
  8. Prepare Water Bath and Bake: Pour the combined mixture into the prepared baking dish or ramekins. Place this dish into a larger baking pan and fill the outer pan with hot water halfway up the sides of the pudding dish to create a water bath. Bake for 35-40 minutes, or until the pudding is set and the top is lightly golden.
  9. Cool and Serve: Remove the pudding from the oven and allow it to cool slightly before serving. Optionally, dust the top with powdered sugar for an elegant finishing touch.

Notes

  • Make sure to gently fold in the egg whites to keep the pudding light and airy.
  • The water bath helps cook the pudding evenly and prevents cracking or curdling.
  • The pudding can be served warm or chilled, according to preference.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • Adjust baking time slightly for ramekins, reducing time to about 25-30 minutes.

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Find it online: https://socialfoodrecipes.com/baked-lemon-pudding-recipe/