Ingredients
Scale
- 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
- 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!
Notes
Use room temperature eggs for better blending. Don’t skip the water bath for that perfect self-saucing effect. Fresh lemons make all the difference!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pudding
- Calories: 260
- Sugar: 24g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: lemon pudding, baked dessert, spring dessert, easy lemon recipe