Description
This Baked Lemon Pudding is a light and airy dessert featuring a tangy lemon flavor balanced with a sweet, creamy texture. Made by gently folding whipped egg whites into a lemon-infused custard base and baked in a water bath, it results in a delicate pudding with a golden top, perfect for a refreshing dessert or elegant treat.
Ingredients
Scale
Main Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 1-quart baking dish or several individual ramekins to prepare for baking the pudding.
- Prepare Custard Base: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Gradually add the whole milk while stirring constantly to blend the ingredients smoothly.
- Cook Mixture: Place the saucepan over medium heat and continue stirring frequently until the mixture thickens and just begins to boil, then remove it from the heat to prevent curdling.
- Temper Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them, ensuring they don’t scramble. Then, stir this yolk mixture back into the saucepan with the rest of the milk mixture.
- Add Flavorings: Stir in fresh lemon juice, lemon zest, and vanilla extract until the mixture is fully combined and flavorful.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form, creating a light meringue to add airiness to the pudding.
- Fold Egg Whites: Gently fold the beaten egg whites into the lemon custard mixture, being careful not to deflate the fluffy egg whites, to maintain a light texture.
- Prepare for Baking: Pour the combined mixture into your greased baking dish or ramekins. Place this dish inside a larger baking pan and fill the outer pan with hot water halfway up the sides of the pudding dish to create a water bath, which helps the pudding cook evenly and gently.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the pudding is set and the top has a light golden color.
- Cool and Serve: Remove the pudding from the oven and allow it to cool slightly. Optionally, dust the top with powdered sugar before serving for an elegant finish.
Notes
- Make sure to temper the egg yolks carefully to avoid scrambling when adding the hot milk mixture.
- Folding the egg whites gently is critical for keeping the pudding light and airy.
- Using a water bath ensures even baking and prevents the pudding from cracking or curdling.
- Powdered sugar is optional but adds a nice touch of sweetness and presentation.
- Serve warm or at room temperature for best texture and flavor.
