Baked Lemon Pudding Recipe

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
• Eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup whole milk

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!