Sweet Lemon Pudding Recipe by Kankana Saxena

Sweet Lemon Pudding

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Author: Kankana Saxena, adapted from Foodess
Total Time: 45 minutes
Yield: 5-6 servings 1x

Description

This sweet lemon pudding offers a delightful balance of creaminess and tartness, making it a comforting and easy-to-bake dessert.

Ingredients

Units Scale

1 tbsp unsalted butter, kept at room temperature
3/4 cup (180 ml) white sugar
3 tbsp all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 eggs, separated (egg yolks in one bowl and egg whites in another)
1 cup (240 ml) milk
1/4 cup (60 ml) freshly squeezed lemon juice
1 tbsp lemon zest

Instructions

Preheat your oven to 350°F (175°C). Grease a baking dish with butter and set aside.
In a bowl, whisk together the sugar and butter until creamy and smooth.
Add the egg yolks to the sugar mixture and beat until well combined.
In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. Gradually add these dry ingredients to the sugar mixture, mixing until just combined.
Stir in the milk, lemon juice, and lemon zest until the batter is smooth.
In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the lemon batter, being careful not to deflate them.
Pour the batter into the prepared baking dish. Place the dish in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
Bake in the preheated oven for 30 minutes, or until the top is lightly golden and the pudding is set.
Remove from the oven and let it cool slightly before serving. Enjoy warm or chilled.

Notes

For a more intense lemon flavor, increase the lemon zest.
This pudding can be served warm or chilled, depending on your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you prefer a smoother texture, strain the lemon juice before adding it to the batter.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 30
Sodium: 150
Fat: 10
Carbohydrates: 35
Fiber: 1
Protein: 5
Cholesterol: 100

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Frequently Asked Questions

Why are the egg yolks and egg whites added separately?

The yolks go into the butter-sugar base to enrich and bind the batter. The whites are beaten to stiff peaks in a separate bowl and then gently folded in last — this traps air that lifts the pudding during the 30-minute bake at 350°F (175°C), giving it a lighter, soufflé-like texture on top while the bottom stays creamy.

Why is this pudding baked in a water bath?

The instructions place the filled baking dish inside a larger pan filled with hot water reaching halfway up the sides. The water bath insulates the pudding from direct oven heat, keeping the temperature gentle and even so the custard sets without curdling or cracking.

Can this pudding be served cold?

Yes — the notes specifically say it can be served warm or chilled, depending on preference. Leftovers keep in an airtight container in the refrigerator for up to 3 days.