Baking a lemon pudding might seem straightforward, but I always find myself drawn to the unspoken magic of turning simple ingredients into silky elegance. There’s an almost meditative joy in watching the lemon custard set gently in the oven, knowing that each crackly top and creamy swirl is a small masterpiece. This recipe isn’t just about dessert; it’s about capturing moments of tranquility amidst a busy day.
Lemon desserts remind me of childhood kitchens filled with bright, zesty scents and the lingering smell of citrus zest on warm hands. The baked version elevates that nostalgic warmth, offering a tender bite that melts on the tongue with every spoonful. It’s a bright, comforting finish to any meal, especially when the air turns crisp and citrus becomes a reminder of sunnier days.
## WHY I LOVE THIS RECIPE?
– The balance of tartness and sweetness feels like a cozy hug in every spoonful.
– It transforms basic pantry staples into something unexpectedly elegant.
– The subtle crackle on top makes it a visual treat.
– It’s a perfect make-ahead dessert, freeing up your day.
– I love how versatile it is—served warm, chilled, with fruit, or a dollop of cream.
Lemon Baked Pudding
Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Ramekins or small baking dishes
- Baking sheet or roasting pan
Ingredients
- 3 large eggs preferably large
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice about 2-3 lemons
- 1 tablespoon lemon zest finely grated
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and place a baking sheet inside to heat up.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is smooth and slightly pale, about 2 minutes. You’ll notice the sugar starting to dissolve and the whisking sound becoming a bit more lively.
- Add the lemon juice and lemon zest to the egg mixture, then whisk vigorously to combine. The mixture will start to thicken and turn a pale yellow.
- In a separate bowl, gently warm the heavy cream just until it’s steaming but not boiling, then slowly pour it into the lemon mixture, whisking constantly to create a smooth custard base.
- Stir in the vanilla extract for aroma and extra depth of flavor. The custard should be silky and uniform in color.
- Divide the custard evenly into ramekins, placing them carefully on the preheated baking sheet to ensure even baking. The ramekins will look almost full, with a smooth surface.
- Transfer the baking sheet to the oven and bake for about 35-40 minutes, or until the edges are just set and a gentle jiggle remains in the center. You may see a slight crack forming on top—this is a sign it’s nearly ready.
- Once baked, carefully remove the ramekins from the oven and let them cool slightly at room temperature. The custard will continue to set as it cools and will develop a delicate, crackled top.
- Serve the lemon pudding warm or chilled, with the crackly top and creamy center inviting your spoon. Enjoy the bright, tangy flavor with every bite.
Notes
In a season that favors comfort and fresh flavors, this pudding offers a bright burst of sunshine with every bite. The smooth, tangy custard paired with that slightly crisp top is a texture and flavor combo I keep coming back to. Sometimes, a simple dessert is the gentle return to joy that we all need.
