Baked Lemon Pudding With Blueberry Jam

By Melissa Clark

Updated Feb. 3, 2025

Baked Lemon Pudding With Blueberry Jam
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5(432)
Comments
Read comments

With a puffy, soufflé-like top covering a jiggly layer of pudding, this comforting dessert is balanced by the sharp tang of lemon juice and zest, while dollops of blueberry jam add sweetness and color. If you can time this to serve warm from the oven, you’ll be rewarded with the most ethereal texture, but it’s also excellent at room temperature, or even chilled, in which case it becomes denser and more curdlike.

Featured in: The Secret to Summery Desserts in Winter

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Ingredients

Yield:6 servings
  • 2tablespoons/28 grams unsalted butter, softened
  • 1cup/200 grams granulated sugar
  • 2large lemons, zested and juiced (about 2 tablespoons zest and ½ cup juice)
  • ½teaspoon fine sea salt
  • 3large eggs, yolks and whites separated
  • ¼cup/31 grams all-purpose flour
  • 1cup/236 milliliters whole milk
  • ⅓cup/about 120 grams blueberry jam
  • Powdered sugar, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

309 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 46 grams sugars; 5 grams protein; 255 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

  1. Step 1

    Heat oven to 350 degrees with a rack in the center.

  2. Step 2

    In a large bowl, combine butter, sugar, lemon zest and salt, using a wooden spoon to mash together. Mix in egg yolks, then whisk in flour. Whisk in lemon juice and milk.

  3. Step 3

    In a small bowl, stir blueberry jam to loosen.

  4. Step 4

    Using a whisk, electric mixer or electric beaters, beat egg whites to stiff peaks. Fold into batter.

  5. Step 5

    Pour batter into a glass pie dish or shallow gratin dish and use a spoon to top with small dollops of jam. Bake until golden brown on top and just set (a wiggle in the center is fine), about 30 to 35 minutes. Cool for 10 minutes, then use a spoon to serve warm or room temperature with a dusting of powdered sugar.

Ratings

5 out of 5
432 user ratings
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Comments

dimmerswitch

First time made as recipe is written. Used weights where provided. Very lemony-good but very sweet. Second time, made per recipe except for reducing sugar by 10% to 180 grams. That worked to keep structure in the dish (sugar aids structure as well as adding sweetness) and make it taste more lemony-tart. But this is quite a sweet dish so if that's not what you're looking for, move along. ;-) A hit at my house. Baking time in glass 9" pie dish (23 cm) was just shy of 40 minutes to perfect.

Kristi

Going to try this with fresh raspberries, mashed with a fork and then dolloped onto the lemon pudding as directed in the recipe. Raspberries are so delicious with lemon curd, maybe this will be even better!

Bake A Weil

Could you make this gluten-free with almond flour?

Oliver

I made it with only half the sugar and we all found it was too sweet. I also did not zest the lemons very finely, leading to a polenta-like consistency at the bottom. Won't do it again.

dansedufeu

Filling is tangy and sweet. The unexpectedly tender base is a KEEPER. I'll use this in place of graham cracker crumb crusts in the future.

Laura O

My husband is diabetic so I would like to make a sugar free version. Does anyone know if the sugar can be replaced with a monk fruit blend?

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