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.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease a 2-quart baking dish.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
Remove from heat and stir in lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk the egg yolks until smooth. Slowly add a bit of the hot lemon mixture to temper, then combine the yolks into the rest of the mixture.
Pour the lemon custard into the prepared baking dish.
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the lemon custard mixture.
Bake for 30–35 minutes, until the top is lightly golden and the pudding is just set with a slight jiggle in the center.
Let cool slightly before serving. Can be served warm or chilled.

Notes

Use fresh lemon juice for the best flavor.

Can be made with Meyer lemons for a sweeter twist.

Store leftovers in the refrigerator for up to 3 days.

Serve with whipped cream or a dusting of powdered sugar for extra indulgence.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 30g
Sodium: 120mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0.5g
Protein: 5g
Cholesterol: 95mg