Lemon Pudding With Hot Lemon Sauce
A luscious lemon pudding with a bright, tangy flavor, topped with hot lemon sauce. Perfect for citrus lovers and elegant desserts that impress guests.
Ingredients
Instructions
- Cream together butter and sugar.
- Add sifted flour and salt, lemon juice, and lemon rind.
- Beat egg yolks until light; add milk.
- Mix well with flour mixture.
- Fold in stiffly beaten egg whites into which has been added 1/4 cup sugar.
- Pour into a well oiled 2-quart casserole.
- Bake in a moderate oven at 375°F for 40 to 45 minutes or until firm.
- If the top crust browns too quickly, cover with a cookie sheet or aluminum foil.
- Serve hot with lemon sauce.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the mixture. If you don’t have fresh lemon juice, bottled lemon juice can be used as a substitute, though fresh is preferred for flavor. Consider adding a pinch of baking powder to the mixture for extra lift. You could also experiment with lime juice for a different citrus twist.
Serving Suggestions
Serve the lemon pudding warm, drizzled with the hot lemon sauce for a delightful contrast. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. For a refreshing touch, garnish with fresh mint leaves. This dessert complements light meals and can be a refreshing end to any dinner party.
Storage & Reheating
Store any leftover lemon pudding in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in the microwave in short intervals or place it in a preheated oven at 350°F until warmed through, being careful not to dry it out. The pudding can be served cold or warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding With Hot Lemon Sauce contains roughly 270 calories, with 2g protein, 25g carbohydrates, and 18g fat. Note that it is relatively high in sodium, at 1225mg per serving (53% 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 lemon pudding ahead of time?
Yes, you can prepare the lemon pudding a day in advance. Just bake it as directed and store it in the refrigerator once cooled. Reheat when ready to serve. However, it’s best to add the hot lemon sauce just before serving to maintain its freshness.
What can I use if I don't have lemon rind?
If you don't have lemon rind, you can substitute it with a small amount of lemon extract. Use about 1/2 teaspoon of extract as a replacement for the rind. This will still give you that lemony flavor without the texture of the zest.
How can I make this a gluten-free dessert?
To make this lemon pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. Adjust the baking time slightly if necessary, as gluten-free flour may affect the texture. Ensure all other ingredients are also gluten-free.
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).