Name: Baked Lemon Pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 1/2 cups milk; 1/2 cup fresh lemon juice (about 2 lemons); Zest of 1 lemon; 3 large eggs, separated; 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract

A classic comfort dessert, Baked Lemon Pudding brings together bright citrus flavor with a luscious texture that melts in my mouth. It forms a soft, creamy custard on the bottom with a fluffy, souffle-like topping, all in one bake. Light yet satisfying, this pudding is the kind of treat I turn to when I want something both elegant and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

1/2 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

3 large eggs, separated

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 2-quart baking dish.

In a medium saucepan, I whisk the sugar, cornstarch, and salt together. Gradually, I pour in the milk, whisking constantly to keep it smooth.

I cook this over medium heat, stirring non-stop, until the mixture thickens and just begins to bubble.

After removing it from the heat, I stir in the lemon juice, zest, and vanilla.

In a separate bowl, I whisk the egg yolks until smooth. To temper them, I add a bit of the hot lemon mixture while whisking, then return the yolk mixture to the saucepan.

I pour the lemon custard into the prepared baking dish.

In a clean bowl, I beat the egg whites with the cream of tartar until stiff peaks form. Then, I gently fold them into the lemon mixture.

I bake it for 30–35 minutes, until the top is lightly golden and the pudding is just set. A slight jiggle in the center is fine.

I let it cool for a few minutes before serving—it’s irresistible warm, but also delicious chilled.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prep and 35 minutes to bake, with a total time of around 50 minutes. Each serving contains roughly 220 kcal.

Variations

Sometimes I switch things up by using Meyer lemons for a slightly sweeter flavor. If I’m in the mood for something creamier, I replace part of the milk with half-and-half. A touch of almond extract instead of vanilla also adds a subtle twist that pairs beautifully with lemon. For an extra indulgence, I like to serve it with a dollop of whipped cream or a sprinkle of powdered sugar on top.

Storage/reheating

I store any leftovers covered in the refrigerator for up to 3 days. To reheat, I scoop out a portion and warm it gently in the microwave for 20–30 seconds. The texture stays lovely, and the lemon flavor deepens a bit after chilling. This pudding can also be enjoyed cold straight from the fridge.

FAQs

How do I know when the pudding is done baking?

I check for a light golden top and a slight jiggle in the center. It shouldn’t be runny, and a toothpick inserted about an inch from the edge should come out clean.

Can I make this dessert ahead of time?

Yes, I often bake it a few hours in advance and let it sit at room temperature or chill it. It’s still delightful reheated gently before serving.

Do I need a water bath for this recipe?

No, this recipe doesn’t require a water bath. The egg whites folded in give it the light texture without extra steps.

Can I use bottled lemon juice instead of fresh?

I’ve tried both, but I find fresh lemon juice gives the best flavor and brightness. Bottled juice can taste flat in comparison.

Can I freeze baked lemon pudding?

I don’t recommend freezing it, as the texture tends to separate once thawed. It’s best enjoyed fresh or refrigerated.

Conclusion

Baked Lemon Pudding is a beautiful, old-fashioned dessert I turn to again and again. It’s simple to prepare, yet so comforting and elegant. With its creamy base and fluffy top, and that irresistible lemon flavor, it’s always a crowd-pleaser whether I’m serving guests or treating myself.

Recipe:

Baked Lemon Pudding

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Author: Sophia
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A classic comfort dessert, Baked Lemon Pudding combines bright citrus flavor with a creamy custard base and a fluffy, souffle-like topping in one elegant bake.