Baked Lemon Pudding
A light, tangy lemon pudding with a tender custard-like texture topped with a golden, slightly crisp crust—perfect for citrus lovers and a delightful dessert option.
Ingredients
Instructions
- Combine sugar, flour, and salt in a bowl.
- Stir in lemon juice, lemon rind, beaten egg yolks, melted butter, and milk.
- Beat egg whites until stiff but not dry.
- Fold beaten egg whites into the lemon mixture.
- Pour the mixture into a buttered 6-cup casserole.
- Place the casserole in a larger pan and pour hot water to about 1-inch depth around it.
- Bake in a 350°F oven for about 40 minutes or until topping is set and golden brown.
- Serve warm.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks but not dry. If you don't have fresh lemons, bottled lemon juice can be used, but fresh juice gives a brighter flavor. Substitute the milk with a non-dairy alternative for a vegan option, keeping in mind that it may slightly alter the final texture. This dessert is reminiscent of American recipes that highlight citrus flavors.
Serving Suggestions
Baked Lemon Pudding is delightful on its own, but you can enhance it with a dollop of whipped cream or a sprinkle of powdered sugar. Serve it alongside fresh berries or a scoop of vanilla ice cream for a refreshing contrast. This dish pairs beautifully with Blueberry Salad (A First Prize Winner In Dallas) for a light, summery meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 300°F until warmed through, about 15 minutes. Avoid microwaving, as it can make the pudding rubbery. Serve chilled or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Lemon Pudding contains roughly 267 calories, with 5g protein, 45g carbohydrates, and 8g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1857mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead and refrigerate it for up to a day before baking. However, for the best texture, it's recommended to fold in the beaten egg whites just before pouring it into the casserole and baking.
What can I use instead of lemon juice?
If lemon juice is unavailable, you can substitute it with lime juice or even a combination of vinegar and water. Keep in mind that the flavor will differ slightly, but it can still create a tangy dessert.
How do I know when the pudding is done baking?
The pudding is done when the top is set and golden brown, and a toothpick inserted into the center comes out clean. It should have a slight jiggle but not look liquidy. If it’s browning too quickly, cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).