Baked Lemon Pudding Recipe

Posted on May 13, 2025

If you’re craving something sweet but not too heavy, Baked Lemon Pudding might just become your new favorite treat! With its magical self-saucing layers — a fluffy sponge on top and a creamy, lemony pudding underneath — it’s both comforting and refreshingly zesty. Perfect for spring brunches, afternoon tea, or an easy weeknight dessert, this little beauty brings big flavor with minimal effort.

Table of Contents

Why You’ll Love This Recipe

This Baked Lemon Pudding is a total win for so many reasons! It’s one of those effortless desserts that feels fancy but comes together in a single bowl. The contrast between the airy cake top and silky pudding base is pure magic. The fresh lemon flavor is bright without being overpowering, and it’s not overly sweet — just the right balance. Whether you’re hosting a dinner party or just treating yourself, this recipe is guaranteed to impress. Plus, it’s naturally gluten-free if you swap in almond flour!

Ingredients

You won’t believe how simple the ingredient list is for something so delicious! Most of these items are probably already in your kitchen.

What You’ll Need:

2 large eggs, separated
¾ cup (150g) granulated sugar
2 tablespoons unsalted butter, softened
1 tablespoon finely grated lemon zest (about 1 lemon)
⅓ cup (80ml) fresh lemon juice (about 2 lemons)
¼ cup (30g) all-purpose flour
1 cup (240ml) whole milk
Pinch of salt
Powdered sugar, for dusting (optional)

Instructions

This recipe is easier than it looks — just a few simple steps and you’re on your way to lemony bliss. Let’s make it!

Step-by-Step Directions:

Preheat your oven to 350°F (175°C). Lightly grease four small ramekins or a single 1-quart baking dish.
Separate the eggs and place the egg whites in a clean, dry bowl. Set aside.
In a large mixing bowl, beat the egg yolks, sugar, and butter together until smooth and pale.
Add the lemon zest, lemon juice, and flour to the mixture. Stir to combine.
Slowly pour in the milk, whisking until the batter is smooth and slightly thin.
Using clean beaters, whip the egg whites with a pinch of salt until they form soft peaks.
Gently fold the egg whites into the lemon batter in 2–3 additions. Be careful not to deflate the mixture.
Pour the batter into your prepared ramekins or baking dish. Place them in a deep roasting pan and fill the pan halfway up with hot water to create a water bath.
Bake for 35–40 minutes, or until the tops are golden and spring back lightly when touched. The bottom should still be a little custardy.
Let cool for a few minutes, then dust with powdered sugar and serve warm — or chill for a firmer texture!

Servings and Timing

This dessert is perfect whether you’re serving guests or enjoying a cozy treat on your own.

How Many Does It Serve?

This recipe makes 4 individual servings in ramekins or 1 small baking dish that can serve 4.

Timing:

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: ~55 minutes

Tips and Variations

Want to make this Baked Lemon Pudding your own? Here are some fun and easy ways to switch things up or enhance the flavor!

Tips:

Use room temperature eggs for better whipping and blending.
Don’t skip the water bath! It helps the pudding layer set gently without curdling.
Fresh lemons only — bottled juice won’t give you that bright, zingy flavor.

Variations:

Berry twist: Add a handful of fresh raspberries or blueberries into the batter before baking.
Lime version: Swap lemon juice and zest for lime for a tropical variation.
Dairy-free: Substitute almond milk and vegan butter for a dairy-free treat.
Mini puddings: Bake in smaller ramekins for bite-sized dessert cups — perfect for parties!

Storage

If you’re lucky enough to have leftovers (rare, we know!), here’s how to keep your Baked Lemon Pudding fresh.

How to Store:

Refrigerate any leftovers in an airtight container or covered ramekin for up to 3 days.
Let the pudding cool completely before covering to prevent condensation.

Reheating:

Warm gently in the microwave for 20–30 seconds.
Or enjoy it cold — the custard sets up beautifully for a chilled dessert option!

Frequently Asked Questions

1. Can I make baked lemon pudding ahead of time?

Yes! You can make it a day in advance. Just store it covered in the fridge and reheat gently, or serve chilled.

2. Can I freeze baked lemon pudding?

It’s best enjoyed fresh. The texture may separate or become watery when frozen and thawed.

3. Can I use bottled lemon juice?

Technically yes, but for the best flavor, fresh lemon juice is highly recommended.

4. Why does this dessert separate into layers?

That’s the magic! It naturally forms a light sponge on top and a creamy pudding on the bottom as it bakes.

5. Can I use non-dairy milk?

Absolutely. Almond milk or oat milk work well for a dairy-free version.

6. What kind of dish should I bake it in?

Ramekins or a 1-quart ceramic or glass baking dish work best. Just make sure to use a water bath.

7. Is this dessert gluten-free?

Not by default, but you can substitute all-purpose flour with a gluten-free blend or almond flour for a GF version.

Conclusion

Whether you’re hosting a gathering or just treating yourself to something special, this Baked Lemon Pudding is a must-try. With its tangy citrus flavor, soft sponge top, and creamy pudding base, it’s the kind of dessert that feels fancy without the fuss. Light, zesty, and made with everyday ingredients, it’s a sweet little reminder that simple things really can be the most delightful.