Baked Lemon Pudding Recipe

Indulge in this easy-to-make Baked Lemon Pudding, a light and refreshing dessert perfect for lemon lovers! This recipe creates a delightful contrast of a cake-like top and a tangy lemon sauce. A must-try for summer gatherings or a simple weeknight treat.

Prep Time 15 mins
Cook Time 55 mins
Calories 327.7 kcal
Protein 12g
Rating 5.0 (5 Reviews)
Baked Lemon Pudding 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Lemon Pudding

  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup fresh lemon juice
  • Lemon, Zest Of
  • 4 large eggs, separated into yolks and whites
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup whole milk

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How to Make Baked Lemon Pudding

  1. Preheat oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together 1 cup granulated sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon salt until well combined.
  3. Add 1 cup fresh lemon juice, 2 tablespoons lemon zest, 4 large egg yolks, 1/2 cup (1 stick) unsalted butter, melted, and 1 cup whole milk. Whisk until smooth.
  4. In a separate clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
  5. Gently fold the egg whites into the lemon mixture until just combined. Be careful not to deflate the egg whites.
  6. Butter a 6-cup casserole dish. Pour the batter into the prepared dish.
  7. Place the casserole dish inside a larger 9x13 inch baking pan.
  8. Carefully pour hot water into the larger pan to a depth of about 1 inch (this creates a bain-marie for even baking).
  9. Bake for 40-55 minutes, or until the topping is set and golden brown, and a knife inserted into the center comes out clean.
  10. Let cool completely before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

202g

Fat

20g

Carbs

20g

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