Baked Lemon Pudding Dessert: A Refreshing Treat for Any Occasion

Baked Lemon Pudding Dessert is a delightful treat that perfectly balances tangy and sweet flavors, making it a favorite among dessert lovers. This classic dish has roots in traditional British cuisine, where it has been enjoyed for generations as a comforting and refreshing end to a meal. I remember the first time I tasted this luscious dessert; the creamy texture combined with the zesty lemon flavor was simply unforgettable.

People adore Baked Lemon Pudding Dessert not only for its vibrant taste but also for its ease of preparation. It’s a versatile dish that can be served warm or chilled, making it suitable for any occasion, from casual family dinners to elegant gatherings. The lightness of the pudding, paired with a hint of citrus, leaves you feeling satisfied yet not overly full. Join me as we explore this delightful recipe that is sure to become a staple in your dessert repertoire!

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, separated
• 1 cup whole milk
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• Powdered sugar, for dusting (optional)
• Fresh berries, for serving (optional)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). This is an important step to ensure that your pudding bakes evenly and comes out perfectly fluffy.
2. In a large mixing bowl, cream together the softened butter and granulated sugar. I like to use an electric mixer for this step, as it makes the process quicker and ensures a light, fluffy texture. Beat the mixture on medium speed until it becomes pale and fluffy, which usually takes about 3-5 minutes.
3. Next, add the egg yolks to the butter-sugar mixture. Make sure to separate the egg whites and yolks carefully; you don’t want any yolk in the whites. Beat the mixture again until the yolks are fully incorporated and the mixture is smooth.
4. Now, it’s time to add the milk, lemon juice, and lemon zest. Pour in the milk slowly while mixing on low speed. Then, add the freshly squeezed lemon juice and lemon zest. The citrus aroma will fill your kitchen, and it’s absolutely delightful!
5. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
6. In another clean bowl, beat the egg whites until stiff peaks form. This is a crucial step for achieving that light and airy texture in your pudding. You can use the same electric mixer, just make sure the bowl is clean and dry. Once the egg whites are ready, gently fold them into the batter using a spatula. Start by adding a small amount of the egg whites to lighten the batter, then gradually fold in the rest. This will help maintain the fluffiness.

Baking the Pudding

1. Prepare a baking dish by greasing it lightly with butter or non-stick spray. I usually use a 9-inch round or square baking dish, but you can also use individual ramekins for single servings.
2. Pour the batter into the prepared baking dish. Make sure to spread it evenly so that it bakes uniformly.
3. Place the baking dish in the preheated oven. Bake for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The pudding will puff up beautifully while baking, and the aroma will be irresistible!
4. Once baked, remove the pudding from the oven and let it cool for about 10 minutes. It will deflate slightly as it cools, which is completely normal.

Assembling and Serving

1. After the pudding has cooled slightly, you can dust the top with powdered sugar for a touch of sweetness and presentation. I love using a fine mesh sieve for this step to get an even layer.
2. If you’re feeling fancy, you can serve the baked lemon pudding with fresh berries on the side. Strawberries, blueberries, or raspberries complement the lemon flavor beautifully and add a pop of color to your plate.
3. To serve, scoop out portions of the pudding with a spoon. It should be light and fluffy, with a slightly custardy texture underneath. I like to serve it warm, but it’s also delicious at room temperature.
4. For an extra indulgent treat, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top. The creaminess pairs perfectly with the tartness of the lemon pudding.

Storage Tips

1. If you have any leftovers (which is rare, but it happens

   Conclusion:

   In summary, this Baked Lemon Pudding Dessert is an absolute must-try for anyone who loves a delightful balance of tangy and sweet flavors. The creamy texture combined with the bright, zesty lemon makes it a refreshing treat that’s perfect for any occasion, whether it’s a family gathering, a dinner party, or simply a cozy night in. For serving suggestions, I recommend pairing this dessert with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance its flavors even further. You can also sprinkle some fresh berries on top for a pop of color and added freshness. If you’re feeling adventurous, try adding a hint of lavender or a splash of limoncello to the batter for a unique twist that will impress your guests. I truly encourage you to give this Baked Lemon Pudding Dessert a try. It’s not only simple to make, but it also delivers a burst of sunshine in every bite. Once you’ve whipped it up, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of this delicious dessert together! Print

   Baked Lemon Pudding Dessert: A Refreshing Treat for Any Occasion

   

   Print Recipe

   This light and fluffy Lemon Pudding features a creamy custard-like texture with a zesty lemon flavor. Easy to prepare, it can be enjoyed warm or at room temperature, making it a versatile dessert for any occasion. Perfect for sharing with family and friends!

   • Author: Dottie
   • Prep Time: 15 minutes
   • Cook Time: 30-35 minutes
   • Total Time: 45-50 minutes
   • Yield: 6–8 servings 1x

   Ingredients

   Scale 1x2x3x

   • 1/2 cup unsalted butter, softened
   • 1 cup granulated sugar
   • 3 large eggs, separated
   • 1 cup whole milk
   • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
   • Zest of 1 lemon
   • 1/4 cup all-purpose flour
   • 1/4 teaspoon salt
   • 1/4 teaspoon baking powder
   • Powdered sugar, for dusting (optional)
   • Fresh berries, for serving (optional)

   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy (about 3-5 minutes).
   3. Add the egg yolks to the butter-sugar mixture and beat until smooth.
   4. Gradually mix in the milk, lemon juice, and lemon zest.
   5. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this to the wet ingredients, mixing until just combined.
   6. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
   7. Grease a baking dish (9-inch round or square) and pour the batter in, spreading it evenly.
   8. Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
   9. Let the pudding cool for about 10 minutes before serving.
   10. Dust with powdered sugar and serve with fresh berries, if desired.

   Notes

   • Ensure that the egg whites are beaten in a clean, dry bowl to achieve stiff peaks.
   • For a more indulgent dessert, consider adding whipped cream or vanilla ice cream on top.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.