I can never resist this Baked Lemon Pudding with its silky lemon layer and golden, cloudlike top. Somehow, eggs, sugar, and fresh lemon juice turn into a bright little dessert that feels far fancier than it is.

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I’m obsessed with Baked Lemon Pudding because it pulls off that magic trick I never get tired of: bright, tangy top notes with a soft, silky spoonful underneath. I love how fresh lemon juice cuts through the richness, while eggs give it that delicate, almost custardy wobble.

But it still feels light enough for seconds, which I absolutely respect. No heavy drama.

Just sharp citrus, creamy texture, and that spoon-drag through the dish that makes me pause. And honestly, I enjoy this most when I want dessert to feel bold, simple, and a little bit fancy without trying too hard.

Ingredients

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Egg yolks make it rich and custardy, while whites keep things light and fluffy.
Sugar sweetens the lemon bite, so it’s tangy but not face-puckering.
Flour gives the pudding a little structure without making it cakey.
Whole milk keeps the texture soft, creamy, and not too heavy.
Melted butter brings that cozy, bakery-style richness you’ll definitely notice.
Fresh lemon juice is the bright, zippy star here.
Bottled just won’t hit the same.
Lemon zest adds extra citrus punch, basically sunshine in tiny bits.
Vanilla smooths the sharp edges and makes everything taste warmer.
A pinch of salt keeps the sweet stuff from tasting flat.
Powdered sugar looks pretty, plus it adds a soft, sweet finish.

Ingredient Quantities

4 large eggs, separated

3/4 cup granulated sugar, divided

1/3 cup all purpose flour

1/2 cup whole milk

6 tablespoons unsalted butter, melted

1/2 cup fresh lemon juice (about 2 to 3 lemons)

Zest of 1 lemon

1 teaspoon vanilla extract

Pinch of salt

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat the oven to 350°F (175°C) and butter a 2-quart baking dish or six individual ramekins.

2. Separate the 4 large eggs into yolks and whites, placing whites in a clean bowl.

3. In a medium bowl whisk the 4 egg yolks with 1/2 cup of the granulated sugar until pale and slightly thickened.

4. Whisk in the 1/3 cup all purpose flour, 1/2 cup whole milk, 6 tablespoons melted unsalted butter, 1/2 cup fresh lemon juice, zest of 1 lemon, and 1 teaspoon vanilla extract until smooth and well combined.

5. In the clean bowl with the egg whites add a pinch of salt and beat until soft peaks form.

6. Gradually sprinkle the remaining 1/4 cup granulated sugar into the egg whites while continuing to beat until glossy stiff peaks form.

7. Fold one third of the beaten egg whites into the lemony yolk mixture to loosen it, then gently fold in the remaining whites until just combined and no large streaks remain.

8. Pour the batter into the prepared baking dish or divide among ramekins and place them in a deep roasting pan; add hot water to the roasting pan until it reaches halfway up the sides of the dish or ramekins to create a water bath.

9. Bake in the preheated oven for 30 to 35 minutes for a single 2-quart dish or 18 to 25 minutes for individual ramekins, until the pudding is set around the edges and slightly jiggly in the center.

10. Remove from the water bath, cool slightly, dust with powdered sugar if desired, and serve warm or chilled to serve
6.

Equipment Needed

1. Oven
2. 2-quart baking dish or six ramekins
3. Deep roasting pan for the water bath
4. Two mixing bowls (one for yolks, one for whites)
5. Electric hand mixer or balloon whisk
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Microplane or zester for lemon zest
9. Oven mitts or tongs for removing the water bath

FAQ

Q: How long does it take to bake the pudding and how can I tell when it is done?

A: Bake about 25 to 30 minutes at 350°F until the top is lightly golden and the center is set but slightly jiggly. A gentle shake should show only a small wobble in the middle.

Q: Can I use bottled lemon juice instead of fresh?

A: Fresh lemon juice is best for bright flavor, but high quality bottled juice will work in a pinch. Taste the batter and add a bit more sugar if the bottled juice tastes more tart or bitter.

Q: What texture should I expect and how do I get a light fluffy result?

A: The pudding should have a tender, custard like base with a light, airy top from the whipped egg whites. Make sure to fold the whites gently into the batter to retain air and avoid overbaking.

Q: Can I make this ahead and how should I store leftovers?

A: You can bake ahead and store covered in the refrigerator for up to 2 days. Rewarm gently in a low oven for 5 to 10 minutes or serve chilled. Dust with powdered sugar just before serving.

Q: Are there easy ingredient swaps for dairy or flour?

A: For dairy free, use a neutral plant milk and a vegan butter substitute, but texture may be slightly different. Gluten free flour blends that measure cup for cup can replace all purpose flour.

Q: How can I prevent the top from cracking or sinking?

A: Do not overmix after adding the egg whites and avoid overbaking. Allow the pudding to rest in the turned off oven with the door closed for a few minutes then move to a cooling rack to minimize sudden temperature change.

Baked Lemon Pudding Recipe Substitutions and Variations

Eggs (4 large, separated): Use 1/2 cup silken tofu blended for yolks and 4 aquafaba tablespoons whipped for whites for similar texture and lift; or use a commercial egg replacer according to package for the yolk portion and whipped aquafaba for the whites.
Whole milk (1/2 cup): Substitute 1/2 cup full fat canned coconut milk for richness, or 1/2 cup unsweetened soy milk for a more neutral flavor.
All purpose flour (1/3 cup): Replace with 3 tablespoons cornstarch plus 1 tablespoon almond flour for thickening and structure; for gluten free use 1:1 gluten free baking flour.
Unsalted butter (6 tablespoons, melted): Swap with equal amount refined coconut oil for dairy free, or light olive oil for a subtler flavor; use vegan stick margarine at the same measure for a closer texture match.

Pro Tips

1. Bring the eggs and milk to room temperature before you start. Warm whites whip to more volume and the yolks blend more smoothly, which gives a lighter, silkier texture.

2. When folding in the whipped whites, use a wide spatula and scoop from the bottom up, turning the bowl as you go. Stop as soon as the mixture is uniform in color; over-folding knocks out air and makes the pudding dense.

3. Keep the water bath gently simmering but not boiling. Very hot, rolling bubbles can jostle the ramekins and cause the custard to crack or bake unevenly. Use hot tap water to fill the pan just before it goes into the oven to save time.

4. If you want brighter lemon flavor without thinning the custard, add an extra teaspoon of zest and reduce juice by a tablespoon. Zest concentrates citrus aroma while juice increases acidity and liquidity.

5. Let it rest after baking. The center will look slightly jiggly but will set as it cools. If making ahead, refrigerate after it reaches room temperature and dust with powdered sugar or warm briefly before serving for best texture.

Baked Lemon Pudding Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

218

kcal

Equipment: 1. Oven
2. 2-quart baking dish or six ramekins
3. Deep roasting pan for the water bath
4. Two mixing bowls (one for yolks, one for whites)
5. Electric hand mixer or balloon whisk
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Microplane or zester for lemon zest
9. Oven mitts or tongs for removing the water bath

Ingredients

4 large eggs, separated
3/4 cup granulated sugar, divided
1/3 cup all purpose flour
1/2 cup whole milk
6 tablespoons unsalted butter, melted
1/2 cup fresh lemon juice (about 2 to 3 lemons)
Zest of 1 lemon
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting (optional)

Directions

Preheat the oven to 350°F (175°C) and butter a 2-quart baking dish or six individual ramekins.
Separate the 4 large eggs into yolks and whites, placing whites in a clean bowl.
In a medium bowl whisk the 4 egg yolks with 1/2 cup of the granulated sugar until pale and slightly thickened.
Whisk in the 1/3 cup all purpose flour, 1/2 cup whole milk, 6 tablespoons melted unsalted butter, 1/2 cup fresh lemon juice, zest of 1 lemon, and 1 teaspoon vanilla extract until smooth and well combined.
In the clean bowl with the egg whites add a pinch of salt and beat until soft peaks form.
Gradually sprinkle the remaining 1/4 cup granulated sugar into the egg whites while continuing to beat until glossy stiff peaks form.
Fold one third of the beaten egg whites into the lemony yolk mixture to loosen it, then gently fold in the remaining whites until just combined and no large streaks remain.
Pour the batter into the prepared baking dish or divide among ramekins and place them in a deep roasting pan; add hot water to the roasting pan until it reaches halfway up the sides of the dish or ramekins to create a water bath.
Bake in the preheated oven for 30 to 35 minutes for a single 2-quart dish or 18 to 25 minutes for individual ramekins, until the pudding is set around the edges and slightly jiggly in the center.
Remove from the water bath, cool slightly, dust with powdered sugar if desired, and serve warm or chilled to serve

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.