Description
This classic Baked Lemon Pudding is a light and airy dessert, bursting with fresh lemon flavor and a delicate texture. It features a silky custard base combined with gently folded egg whites, baked in a water bath to achieve a perfectly set and subtly golden top. Ideal for a refreshing end to any meal, this recipe serves four and offers a delightful balance of tartness and sweetness.
Ingredients
Scale
Dry Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or individual ramekins to prevent sticking.
- Combine Dry Ingredients and Milk: In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt. Gradually add the whole milk while stirring constantly to ensure a smooth mixture.
- Thicken the Mixture: Cook over medium heat, stirring frequently, until the mixture thickens and just begins to boil. Once thickened, remove the pan from heat to prevent overcooking.
- Temper Egg Yolks: Lightly beat the egg yolks in a separate bowl. Slowly whisk about half a cup of the hot milk mixture into the yolks to temper them and prevent curdling. Then, return the yolk mixture back to the saucepan and mix thoroughly.
- Add Flavors: Stir in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated. This gives the pudding its signature bright and fragrant lemon flavor.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form, ensuring the pudding has a light and airy texture.
- Fold in Egg Whites: Gently fold the beaten egg whites into the lemon mixture, being careful not to deflate the airiness of the whites. Mix until just combined.
- Prepare for Baking: Pour the pudding mixture into the prepared baking dish or ramekins. Place this dish inside a larger baking pan and fill the outer pan with hot water halfway up the sides of the pudding dish to create a water bath.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the pudding is set and the top is lightly golden.
- Cool and Serve: Remove the pudding from the oven and allow it to cool slightly. Dust with powdered sugar if desired before serving to add a touch of sweetness and an attractive finish.
Notes
- Be careful when folding the egg whites to preserve their volume, which gives the pudding its light texture.
- Using a water bath helps to gently cook the pudding and prevents cracking or curdling.
- Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch.
- Make sure to temper the egg yolks correctly to avoid scrambling when adding them to the hot milk mixture.
- This pudding can be served warm or chilled based on your preference.
