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Lemon Baked Pudding

This lemon baked pudding is a silky, custard-like dessert with a bright citrus flavor. It is made by gently baking a lemon custard until set with a delicate crackled top, resulting in a smooth and creamy final texture. The dish showcases a vibrant yellow color and a tender, slightly jiggly consistency with a hint of tanginess.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

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

For an extra layer of flavor, garnish with fresh lemon zest or a dollop of whipped cream just before serving.