There are few desserts as instantly cheering as Baked Lemon Pudding. With its billowy, golden sponge top giving way to a warm, silky lemon curd beneath, this British classic is pure comfort with a zesty twist. It’s the kind of pudding that magically separates into two dreamy layers as it bakes, filling the kitchen with the fresh scent of citrus and butter. Whether you’re celebrating something special or simply brightening up a grey afternoon, this lemony indulgence always delivers a spoonful of sunshine.
Ingredients You’ll Need
What I love most about this recipe is how it takes simple, everyday ingredients and transforms them into something spectacular. Each ingredient plays a special role in creating that luscious texture and vibrant lemon flavor. Here’s what you’ll need and why every item matters:
- Granulated sugar: Sweetens the pudding and helps achieve that perfect, slightly crackly sponge top.
- All-purpose flour: Just a touch is enough to bring structure to the pudding without weighing it down.
- Salt: A pinch rounds out the flavors and makes the lemon shine.
- Unsalted butter (softened): Adds richness and a tender crumb to the pudding layer.
- Large eggs (separated): The yolks enrich and flavor the base, while whipped whites make the top ethereally light.
- Finely grated lemon zest: Packs the pudding with aromatic citrus oils for intense, fresh lemon flavor.
- Freshly squeezed lemon juice: The star ingredient, supplying the bright tartness that balances the sweetness.
- Whole milk: Creates that impossibly creamy pudding layer hiding under the sponge.
How to Make Baked Lemon Pudding
Step 1: Prep the Ramekins and Oven
Start by preheating your oven to 350°F (175°C). Lightly butter four 6-ounce ramekins to prevent the pudding from sticking and to add a subtle richness to the edges. Arrange the ramekins in a deep baking dish – this setup is the secret to a gentle, even bake.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt. This quick step ensures your dry ingredients are evenly distributed so that every bite is balanced and never clumpy.
Step 3: Build the Lemon Base
Add in the softened butter, egg yolks, lemon zest, lemon juice, and whole milk. Whisk until the mixture is smooth, glossy, and utterly fragrant – you’ll notice the color turns a cheery pale yellow. This lively base is what gives the Baked Lemon Pudding its signature zing.
Step 4: Whip the Egg Whites
In a clean, separate bowl, use a hand mixer (or some elbow grease!) to beat the egg whites until stiff peaks form. This is where the magic happens: these fluffy whites will puff up in the oven, creating that cloud-like sponge on top.
Step 5: Fold and Fill
Gently fold the whipped egg whites into the lemon mixture. Work slowly and carefully here, turning the bowl and lifting the mixture to keep as much air in as possible. Once combined, divide the batter evenly among your prepared ramekins.
Step 6: Prepare the Water Bath
Place the baking dish with the ramekins in it on your oven rack, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath, or bain-marie, keeps the puddings delicate and custardy beneath the golden tops.
Step 7: Bake to Golden Perfection
Bake for 30 to 35 minutes. You’re looking for a lightly golden top, with a gentle set when you jiggle the ramekin. The top should feel just firm, hiding the magical pudding layer underneath. Let cool slightly, and then serve your Baked Lemon Pudding either warm for ultimate coziness or chilled for a refreshing treat.
How to Serve Baked Lemon Pudding
Garnishes
For a beautiful finish, dust a snowy layer of powdered sugar over the top just before serving. If you want to go big, a dollop of softly whipped cream or a few fresh berries add both color and contrast to the bright citrus notes. A few curls of extra lemon zest will make dessert look as fresh as it tastes.
Side Dishes
Baked Lemon Pudding pairs wonderfully with light sides. Try serving with a crisp butter cookie or some fresh berries for brightness. A cup of black tea or freshly brewed coffee makes an ideal companion, balancing the pudding’s gentle sweetness.
Creative Ways to Present
For special occasions, present your puddings in mismatched vintage ramekins or espresso cups for a quirky touch. You can also bake the batter in one larger dish and serve generously spooned portions family-style. Top each serving with edible flowers for an impressive, Instagram-worthy finish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Baked Lemon Pudding left, cover the cooled ramekins tightly with plastic wrap or a lid and refrigerate for up to three days. The layers hold up beautifully, and the pudding actually gets silkier as it sits.
Freezing
Although best enjoyed fresh, you can freeze the cooled, baked puddings by securely wrapping each ramekin in plastic wrap and foil. Thaw overnight in the fridge. Be aware, some texture may change, but the lemon flavor stays bright.
Reheating
To enjoy leftovers warm, simply remove the wrap and microwave a ramekin for about 30 seconds. Alternatively, reheat in a 300°F oven for 10-12 minutes. This will help restore some of the soft pudding texture without compromising the delicate sponge.
FAQs
Can I use bottled lemon juice instead of fresh?
For the best flavor, fresh lemon juice is highly recommended. Bottled juice can taste flat and lacks the fragrant oils of fresh lemons, which are so important to the essence of Baked Lemon Pudding.
Can I make Baked Lemon Pudding ahead for a party?
Absolutely! You can assemble the batter a few hours ahead and keep it refrigerated. Bake just before serving, or bake earlier in the day and serve chilled. Both versions are crowd-pleasers.
What if I don’t have individual ramekins?
No ramekins? No problem. Bake the pudding batter in a single, medium-sized ceramic or glass dish. You may need to add a few minutes to the baking time, so watch for the golden top and set edges.
Is this recipe gluten free?
As written, it isn’t gluten free because of the all-purpose flour. You can try swapping in a 1:1 gluten free flour blend, though textures may vary slightly. The lemony brightness will still shine through!
What’s the difference between this and lemon bars?
Lemon bars have a dense, shortbread crust and a tart lemon curd filling, while Baked Lemon Pudding is self-saucing, with a fluffy sponge on top and a delicate, creamy pudding underneath for a much lighter, melt-in-your-mouth experience.
Final Thoughts
If you’re longing for a sweet escape, treat yourself to the wonder that is Baked Lemon Pudding. There’s something pure and happy about this dessert, whether enjoyed straight from the oven or after a chill in the fridge. I hope this sunny, simple pudding brings as much delight to your table as it has to mine!
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Baked Lemon Pudding Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of creamy lemon pudding with a light sponge top in this easy-to-make Baked Lemon Pudding recipe.
Ingredients
For the pudding:
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter (softened)
- 2 large eggs (separated)
- 1 tablespoon finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup whole milk
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and lightly butter four 6-ounce ramekins.
- Mix dry ingredients: In a medium bowl, whisk together sugar, flour, and salt.
- Add wet ingredients: Add butter, egg yolks, lemon zest, lemon juice, and milk, and whisk until smooth.
- Beat egg whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Fold egg whites: Gently fold the egg whites into the lemon mixture until just combined.
- Bake: Divide the batter evenly among the ramekins, place them in a baking dish with hot water, and bake for 30–35 minutes until set.
- Serve: Let cool slightly before serving warm or chilled.
Notes
- This dessert creates its own light sponge top with a creamy lemon pudding underneath.
- Serve with a dusting of powdered sugar or a spoonful of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 ramekin
- Calories: 220
- Sugar: 24g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
