Baked Lemon pudding is a comforting and refreshing classic, perfect for any occasion. Its balance of tartness from the lemons and sweetness from the sugar makes it a real treat. It can be served warm or cold, topped with fresh berries, whipped cream, or a scoop of vanilla ice cream.
If you prefer a cooler dessert, let the pudding chill in the fridge for a few hours, instead of baking it. It’s great cold and makes for a refreshing summer dessert!
Tips for the Making
- Preheat your oven properly – Make sure the oven is at the right temperature to avoid undercooking or overcooking the pudding. A properly preheated oven ensures even cooking.
- Opt for fresh lemons – Fresh lemons, both for their zest and juice, give the pudding a superior taste. If you can, always use fresh lemons for the best results.
- Get the measurements just right – It’s key to measure your ingredients accurately. Too much or too little of something can change the texture and flavour.
- Cook until just set – Don’t overbake the pudding. It should be set but still slightly wobbly in the centre.
- Let it cool slightly before serving – This helps the pudding maintain its structure. Consider topping it with whipped cream or a spoonful of lemon curd for that extra tangy kick.
How Long Can You Keep your Lemon Pudding?
You can store lemon pudding in the fridge for about 3–4 days. For longer storage, it can be frozen for up to 2 months.
Creative Ways to Use Leftovers
If you have leftover pudding, you can turn it into something new! Layer it with sponge cake and fruit for a simple lemon curd monkey bread, or use it as a lemon pie filling.
Ingredients
- 3 oz butter
- ½ cups powdered sugar
- 2 lemons fresh, zest and juice
- ½ cups self-rising flour
- 2 large eggs separated
- ½ cups milk
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 7-inch ovenproof dish.
- Cream together the butter, sugar, and lemon zest until they have a fluffy consistency. Add the flour and beat lightly until just incorporated.
- Then add egg yolks, milk, and lemon juice and mix thoroughly.
- In a fat-free bowl, beat the egg whites until stiff peaks form, and fold them into the creamed mixture.
- Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
- Pour enough water into the roasting tin to cover the base with approximately 1 inch of water.
- Bake in the oven until the top is golden and springy to the touch.
Notes
Nutrition
Nutrition information isn’t always accurate.
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