Creamy Baked Lemon Pudding
Creamy Baked Lemon Pudding
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon zest, from 1 large lemon
- 2 large eggs, separated
- 1/4 cup lemon juice, freshly squeezed
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease four 6-ounce ramekins or a 1-quart baking dish.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the granulated sugar, all-purpose flour, and lemon zest until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk the egg yolks until light in color. Gradually whisk in the lemon juice, milk, and melted butter until smooth.
⏱️ 3 min
- 4
Slowly add the wet ingredients to the dry ingredients, whisking continuously until no lumps remain. Be careful not to overmix.
⏱️ 2 min
- 5
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 3 min
- 6
Gently fold about one-third of the beaten egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the whites.
⏱️ 3 min
- 7
Pour the mixture evenly into the prepared ramekins or baking dish. Place the ramekins in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the ramekins (this creates a water bath).
⏱️ 5 min
- 8
Carefully transfer the baking pan with the water bath to the preheated oven. Bake for 40-45 minutes, or until the tops are golden brown and the puddings are set but still slightly jiggly in the center.
⏱️ 45 min•🌡️ 325
- 9
Remove the puddings from the oven and carefully take them out of the water bath. Let them cool completely on a wire rack. The puddings will deflate slightly as they cool.
⏱️ 60 min
- 10
Once cooled, dust with powdered sugar before serving. These puddings can be served warm or chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Lemon Pudding
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon zest, from 1 large lemon
- 2 large eggs, separated
- 1/4 cup lemon juice, freshly squeezed
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease four 6-ounce ramekins or a 1-quart baking dish.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the granulated sugar, all-purpose flour, and lemon zest until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk the egg yolks until light in color. Gradually whisk in the lemon juice, milk, and melted butter until smooth.
⏱️ 3 min - 4
Slowly add the wet ingredients to the dry ingredients, whisking continuously until no lumps remain. Be careful not to overmix.
⏱️ 2 min - 5
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 3 min - 6
Gently fold about one-third of the beaten egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the whites.
⏱️ 3 min - 7
Pour the mixture evenly into the prepared ramekins or baking dish. Place the ramekins in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the ramekins (this creates a water bath).
⏱️ 5 min - 8
Carefully transfer the baking pan with the water bath to the preheated oven. Bake for 40-45 minutes, or until the tops are golden brown and the puddings are set but still slightly jiggly in the center.
⏱️ 45 min•🌡️ 325 - 9
Remove the puddings from the oven and carefully take them out of the water bath. Let them cool completely on a wire rack. The puddings will deflate slightly as they cool.
⏱️ 60 min - 10
Once cooled, dust with powdered sugar before serving. These puddings can be served warm or chilled.
⏱️ 2 min