Baked Lemon Pudding
Updated March 1, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon/15 grams unsalted butter, softened
- 1cup plus 2 tablespoons/225 grams granulated sugar
- 3large eggs, yolks and whites separated
- 3tablespoons/30 grams all-purpose flour
- 2large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
- 1cup/250 milliliters whole milk
- Confectioners’ sugar, for dusting
- Softly whipped cream, for serving
Nutritional analysis per serving (6 servings)
408 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 83 grams carbohydrates; 1 gram dietary fiber; 76 grams sugars; 6 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and set a rack in the middle of the oven.
- Step 2
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
- Step 3
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
- Step 4
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
- Step 5
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
- Step 6
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
Private Notes
Comments
There is also a Turkish Yogurt Cake, made with 2 cups of Greek yogurt, juice and zest of 1 lemon, 3 tablespoons of flour, 4 separated eggs, egg whites whipped to soft peaks, no butter, and a half cup of sugar. Bake in a grease pan, 40 minutes. Just delicious.
Yes, this is very similar to the Joy of Cooking recipe, which is one of my all-time favorite desserts. I only make gluten free desserts and this turns out very well with either almond flour or a gluten-free flour. The recipe is also forgiving as to lemon-sugar ratios. I usually cut down on sugar in all my baking, by at least a third, so I often use Meyers lemons when they are in season, as they are less acidic. Whipped cream unnecessary, as the pudding has its own sauce.
This is very similar to The Joy of Cooking lemon sponge custard, one of my favorite all time desserts. I think you’d get a better separation of the pudding and cake if this was cooked in a water bath.
I have added 3 more yolks which provide a more custard like consistency. My husband loves this!
Gorgeous. Lightly spongy on top, warm custard below. I used 2/3c of sugar and it was not too sweet. Just right.
Maybe my favourite dessert ever. All the delight of lemon curd with none of the fuss.
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