Lemon Pudding

citrusy dessert for enjoyment

Imagine the invigorating aroma of lemon wafting through your kitchen, as you prepare this delightful lemon pudding.

There’s something incredibly satisfying about a dessert that’s both simple and indulgent, making it a cherished favorite for many.

As you combine the tangy lemon juice, creamy milk, and fluffy egg whites, you’ll witness a magical transformation into a light and airy pudding.

Join me in bringing this sweet, zesty delight to life!

Kitchen Tools Required

  • 1 large mixing bowl
  • 1 whisk
  • 1 medium saucepan
  • 1 baking dish
  • 1 zester or grater
  • 1 measuring cup
  • 1 measuring spoons set

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3 large eggs, separated
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon cream of tartar

Cook & Prep Time

To efficiently manage your time for making Lemon Pudding, follow this timeline:

  1. Reading and Preparation (5 minutes):
    • Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
  2. Prep Time (15 minutes):
    • Preheat the oven to 350°F (175°C).
    • Measure and prepare all the ingredients: sugar, flour, salt, milk, eggs (separated), lemon juice, lemon zest, melted butter, and cream of tartar.
    • In the large mixing bowl, combine sugar, flour, and salt.
    • Gradually whisk in the milk until smooth.
    • Whisk in the egg yolks, lemon juice, lemon zest, and melted butter until well combined.
    • In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
    • Gently fold the beaten egg whites into the lemon mixture.
    • Pour the mixture into the baking dish.
  3. Cook Time (40 minutes):
    • Place the baking dish in a larger pan filled with hot water halfway up the sides of the dish.
    • Bake in the preheated oven.
  4. Resting Time (10 minutes):
    • Once baking is complete and the top is golden and set, remove the dish from the oven.
    • Allow the pudding to rest for 10 minutes before serving.

Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine sugar, flour, and salt.

Gradually whisk in the milk until smooth.

Whisk in the egg yolks, lemon juice, lemon zest, and melted butter until well combined.

In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.

Gently fold the beaten egg whites into the lemon mixture.

Pour the mixture into a baking dish.

Place the baking dish in a larger pan filled with hot water halfway up the sides of the dish.

Bake for 40 minutes or until the top is golden and set.

Allow the pudding to rest for 10 minutes before serving.

Serving Tips

  • Fresh Berries: Add a handful of fresh strawberries, blueberries, or raspberries for a colorful and revitalizing contrast.
  • Whipped Cream: Top with a dollop of whipped cream to enhance the creamy texture and add a touch of sweetness.
  • Mint Leaves: Garnish with fresh mint leaves to introduce a hint of herbal freshness and a pop of color.
  • Powdered Sugar Dusting: Lightly sprinkle with powdered sugar for an elegant presentation and a subtle sweetness.
  • Lemon Slices: Decorate with thin lemon slices or twists for an extra citrusy visual appeal.

Storage

Store lemon pudding in an airtight container in the refrigerator for up to three days.

For ideal freshness, cover tightly with plastic wrap to prevent moisture loss and flavor absorption.

Freezing

To freeze lemon pudding, cool completely.

Cover tightly with plastic wrap and aluminum foil, and store in an airtight container.

Thaw overnight in the refrigerator before serving.

Reheating

To reheat lemon pudding, gently warm it in a microwave on low heat or in an oven set to 300°F.

Cover it with foil to maintain its texture without overcooking.

Final Thoughts

Lemon pudding is a delightful and invigorating dessert that combines a creamy texture with a tangy lemon flavor.

This recipe is straightforward and requires just a few simple ingredients.

With a prep time of 15 minutes and a cook time of 40 minutes, you’ll have a delicious dessert ready in under an hour.

The key to achieving the perfect lemon pudding is ensuring all your ingredients are at room temperature.

This helps the pudding set properly and enhances the texture.

Remember to gently fold the beaten egg whites into the lemon mixture to maintain its airiness.

If you enjoy a stronger lemon taste, feel free to add a bit more lemon juice and zest.

However, be careful not to overpower the overall balance of flavors.

Enjoy this classic American dessert that’s sure to please any lemon lover.

Frequently Asked Questions

Can Lemon Pudding Be Made With Dairy-Free Milk Alternatives?

You can substitute dairy-free milk in your recipe. Opt for almond or coconut milk for a creamy texture. Use the same measurements and guarantee all ingredients are room temperature to maintain the pudding’s light, airy consistency.

What Is the Texture of Lemon Pudding Supposed to Be Like?

You should expect a creamy, smooth texture with a light, airy top layer. The bottom remains slightly custardy, offering a delightful contrast. Achieving this requires precise ingredient measurements and careful folding of the beaten egg whites.

How Do I Prevent a Watery Lemon Pudding?

Make certain all ingredients are at room temperature to promote proper setting. Beat egg whites to stiff peaks and gently fold them for airiness. Bake until the top is golden. Avoid over-mixing to prevent a watery texture.

Can I Use Bottled Lemon Juice Instead of Fresh?

You can use bottled lemon juice, but fresh juice offers better flavor and aroma. For precision, measure the same amount as fresh juice. If using bottled, verify it’s pure lemon juice without additives for artistic presentation.

Is It Possible to Make Lemon Pudding Without Eggs?

You can make it without eggs by using a combination of cornstarch and a bit more flour for thickening. Replace each egg with 1 tablespoon of cornstarch. Guarantee a smooth blend for a silky, artistic presentation.

citrusy dessert for enjoyment

Lemon Pudding

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • 1 large mixing bowl
  • 1 Whisk
  • 1 Medium saucepan
  • 1 Baking dish
  • 1 zester or grater
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3 large eggs separated
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter melted
  • 1/4 teaspoon cream of tartar

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine sugar, flour, and salt.
  • Gradually whisk in the milk until smooth.
  • Whisk in the egg yolks, lemon juice, lemon zest, and melted butter until well combined.
  • In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
  • Gently fold the beaten egg whites into the lemon mixture.
  • Pour the mixture into a baking dish.
  • Place the baking dish in a larger pan filled with hot water halfway up the sides of the dish.
  • Bake for 40 minutes or until the top is golden and set.
  • Allow the pudding to rest for 10 minutes before serving.

Notes

For the best results, make sure all your ingredients are at room temperature, as this will help the pudding set properly. When folding the egg whites into the lemon mixture, be gentle to preserve the airiness, which provides the pudding with its signature light texture. If you prefer a more intense lemon flavor, you can increase the lemon juice and zest slightly, but be cautious not to overpower the balance of flavors.
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