Lemon Pudding - Baked
Lemon pudding with a custard base and sponge cake topping offers a bright, citrus flavor perfect for a comforting dessert or afternoon treat.
Ingredients
Instructions
- Mix the sugar, flour, and salt in a bowl.
- Add lemon juice and grated lemon rind to the dry ingredients.
- Beat the egg yolks and combine with milk, then strain the mixture.
- Combine the strained egg mixture with the lemon mixture.
- Fold in the stiffly beaten egg whites.
- Pour the batter into oiled custard cups.
- Place the cups in a pan surrounded with hot water.
- Bake at 325°F (160°C) for 40 minutes until set.
Tips & Substitutions
For a richer flavor, consider using fresh organic lemons, as they enhance the overall taste. If you're out of flour, cornstarch can be a great substitute to achieve a similar texture. Make sure to beat the egg whites until stiff peaks form for the best rise. The pudding can also be flavored with a hint of vanilla or almond extract for an extra twist.
Serving Suggestions
Serve the lemon pudding warm or chilled, dusted with powdered sugar for a lovely finish. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful meal, consider serving it alongside Carol'S Mac N' Cheese for a comforting contrast.
Storage & Reheating
Store any leftover lemon pudding in an airtight container in the refrigerator for up to 2 days. To reheat, place the pudding in a warm water bath or microwave it gently, ensuring it doesn't overheat or curdle. Allow it to cool slightly before enjoying it again for that fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding - Baked contains roughly 615 calories, with 32g protein, 36g carbohydrates, and 38g fat. It is an excellent source of protein (65% of the Daily Value), iron (53% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2063mg per serving (90% 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 use bottled lemon juice instead of fresh?
While bottled lemon juice can be used, fresh lemon juice provides a brighter and more vibrant flavor that enhances the pudding significantly. Freshly grated lemon rind also contributes essential oils that are absent in bottled versions, so try to use fresh lemons for the best results.
What should I do if the pudding doesn't set?
If the pudding doesn't set after baking, it may need more time in the oven. Check it after 40 minutes, and if it still wobbles in the center, give it an additional 5-10 minutes. Ensure that the water bath remains filled with hot water to maintain a steady temperature during baking.
Can I make this pudding ahead of time?
Yes, you can make the lemon pudding a day in advance. Bake it, allow it to cool completely, then refrigerate. It will develop more flavor overnight. Just remember to cover it with plastic wrap to prevent it from absorbing any odors from the fridge.
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).