Best Baked Lemon Pudding: Moist & Easy

Name: Best Baked Lemon Pudding: Moist & Easy
Prep time: 15 min
Cook time: PT-488086H10M40S
Total time: 1 h
Cuisine: American
Ingredients: 2 large lemons, zested and juiced; 1 cup granulated sugar; 1/4 cup unsalted butter, melted; 2 large eggs; 1/4 cup all-purpose flour; 2 cups whole milk; A pinch of salt; Powdered sugar, for dusting (optional)

by Fatima Garcia

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27 de July de 2025

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Baked lemon pudding has a way of transporting me back to my childhood kitchen, filled with the comforting aroma of citrus and sugar. My grandmother used to whip up this dessert whenever we visited, and the memory of that first bite – a perfect balance of tart lemon and sweet, creamy custard – still makes my mouth water. It’s more than just a dessert; it’s a taste of home. If you’re looking for a truly special yet incredibly simple lemon baked pudding recipe, you’ve come to the right place. This easy preparation results in a wonderfully moist lemon baked pudding that’s surprisingly simple. Let’s get cooking!

Why You’ll Love This Baked Lemon Pudding

This baked lemon pudding is a winner for so many reasons! It’s incredibly delicious, bursting with bright, zesty lemon flavor that’s both refreshing and comforting. You’ll love how quick it is to prepare; it’s truly an easy baked lemon pudding that fits even the busiest schedule. Plus, it’s a relatively healthy option with natural ingredients, making it a guilt-free treat. It’s also wonderfully budget-friendly, using common pantry staples to create something spectacular. This dessert is always a hit with the whole family, and it’s so simple to make. It truly is an easy baked lemon pudding that delivers big on taste!

Ingredients for Moist Lemon Baked Pudding

Gathering these simple ingredients is the first step to creating a truly delightful baked lemon pudding. For that signature zesty flavor, we need 2 large lemons, zested and juiced – fresh is key for brightness! The sweetness comes from 1 cup granulated sugar, which also helps create that lovely, smooth texture. We’ll use 1/4 cup unsalted butter, melted for richness and to ensure a tender crumb. Binding it all together are 2 large eggs. For structure and that characteristic pudding-like consistency, we add 1/4 cup all-purpose flour. The magic of a moist lemon baked pudding is amplified by 2 cups whole milk, which creates the creamy custard base. Lastly, a tiny bit of a pinch of salt enhances all the flavors. You can also have powdered sugar, for dusting (optional) on hand for a pretty finish.

How to Make Baked Lemon Pudding

Ready to dive into this delightful dessert? Let’s walk through exactly how to make baked lemon pudding. It’s a straightforward process that promises a wonderfully creamy and zesty treat.

Step 1: Preheat your oven to 350°F (175°C). Take a moment to grease a 2-quart baking dish; I like to use a bit of butter for a lovely golden edge.
Step 2: In a medium mixing bowl, combine your 2 large lemons, zested and juiced. Add the 1 cup granulated sugar and mix them together until it feels like a fragrant paste. The aroma is already amazing!
Step 3: Pour in the 1/4 cup unsalted butter, melted, and stir until everything is smooth and well-combined.
Step 4: Now, beat in your 2 large eggs, one at a time. Make sure each egg is fully incorporated before adding the next for the best texture.
Step 5: Gradually whisk in the 1/4 cup all-purpose flour. Keep whisking until the mixture is smooth and you don’t see any flour lumps – this is key for a silky pudding.
Step 6: Slowly stream in the 2 cups whole milk while stirring continuously. This step creates the luscious, creamy base that makes this dessert so special.
Step 7: Gently pour the batter into your prepared baking dish.
Step 8: Now for the water bath! Place your baking dish inside a larger oven-safe pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the baking dish. This water bath ensures your pudding bakes evenly and stays wonderfully moist.
Step 9: Bake for 40-45 minutes. You’ll know it’s ready when the edges look set, but the center still has a slight wobble, like a delicate custard.
Step 10: Carefully remove the baking dish from the water bath. Let your baked lemon pudding cool on a wire rack for about 10-15 minutes before serving.
Step 11: For an extra touch of sweetness and a pretty presentation, dust with a little powdered sugar, for dusting (optional) just before serving. Enjoy this amazing dessert!

Pro Tips for the Best Baked Lemon Pudding

Want to elevate your baked lemon pudding game? Here are a few insider tricks I’ve picked up that guarantee a perfect result every time. These simple adjustments make a huge difference!

Always use fresh lemons for both zest and juice; the bottled stuff just doesn’t have the same vibrant flavor.
Don’t overmix the batter once you add the flour, as this can lead to a tougher texture. Gentle folding is key!
Ensure your water bath is ready before you put the pudding in the oven. A consistent temperature is crucial for that delicate custard.
Let the pudding rest for at least 10 minutes after baking. This allows it to set up beautifully.

What’s the secret to perfect Baked Lemon Pudding?

The real secret to a truly creamy lemon baked pudding lies in the water bath. It creates a humid environment in the oven, preventing the edges from overcooking and ensuring the center bakes gently into a luscious custard. For more baking tips, check out these baking tips.

Can I make Baked Lemon Pudding ahead of time?

Yes! You can prepare the batter for your homemade baked lemon pudding up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. Give it a gentle stir before pouring it into the baking dish, and you might need to add a couple of extra minutes to the baking time.

How do I avoid common mistakes with Baked Lemon Pudding?

A common pitfall is overbaking, which can result in a dry pudding. Watch for the slight wobble in the center, not a fully set center. Also, ensure your oven temperature is accurate; an oven thermometer can be a lifesaver for consistent results. You can find more information on oven temperature accuracy here.

Best Ways to Serve Baked Lemon Pudding

This delightful baked lemon pudding dessert is wonderfully versatile! For a truly classic experience, serve it warm with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The contrast between the warm, zesty pudding and cool, creamy toppings is divine. If you’re looking for something a bit lighter, a sprinkle of fresh berries, like raspberries or blueberries, adds a beautiful burst of color and a touch of tartness that complements the lemon perfectly. For a truly decadent treat, consider a drizzle of raspberry coulis or a dusting of toasted slivered almonds. Any way you serve it, this simple lemon baked pudding is sure to impress!

Best Baked Lemon Pudding: Moist & Easy - Baked Lemon Pudding - additional detail

Nutrition Facts for Baked Lemon Pudding

Here’s a look at the estimated nutritional breakdown per serving of this delightful baked lemon pudding. This dessert is a good source of protein and offers a moderate amount of fat, contributing to its rich and creamy texture.

Calories: 210 kcal
Protein: 6g
Fat: 8g
Carbohydrates: N/A
Sugar: N/A
Sodium: N/A

Nutritional values are estimates and may vary based on specific ingredients used in your homemade baked lemon pudding. For more information on understanding nutrition labels, you can refer to resources like the FDA’s guide.

How to Store and Reheat Homemade Baked Lemon Pudding

Once your baked lemon pudding has cooled slightly, you’ll want to store it properly to maintain its delightful texture. For the best results, let the pudding cool completely on a wire rack. Then, cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. This homemade baked lemon pudding will keep well in the refrigerator for about 3 to 4 days. If you find yourself with extra deliciousness, you can freeze it for up to 3 months. Wrap portions securely in plastic wrap, then in foil to prevent freezer burn.

When you’re ready to enjoy your chilled or frozen pudding, reheating is simple. For a warm dessert, you can gently reheat individual servings in the microwave for 30-60 seconds, or until warmed through. Alternatively, you can place a serving in a small oven-safe dish and warm it in a 300°F (150°C) oven for about 10-15 minutes. If reheating from frozen, allow it to thaw in the refrigerator overnight first. You can find more tips on food storage here.

Frequently Asked Questions About Baked Lemon Pudding

What makes this an authentic baked lemon pudding?

This recipe uses a classic technique with fresh lemon zest and juice, combined with milk and eggs, to create that distinct, slightly wobbly custard texture that defines an authentic baked lemon pudding. It’s a time-tested method that delivers pure lemon bliss.

Can I use Meyer lemons for this baked lemon pudding?

Absolutely! Meyer lemons are a fantastic choice if you have them. They have a slightly sweeter, more floral flavor than regular lemons, which can add another lovely dimension to your delicious baked lemon pudding. Just be aware they might be less tart, so you could adjust the sugar slightly if needed.

What can I serve with my baked lemon pudding dessert?

This baked lemon pudding dessert pairs wonderfully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a scattering of fresh berries like raspberries or blueberries. A light dusting of powdered sugar is also a classic and simple choice. For more serving ideas, explore these dessert serving suggestions.

How do I get a smooth, creamy texture in my baked lemon pudding?

The key to a smooth, creamy lemon baked pudding is gentle mixing and the use of a water bath during baking. Avoid overmixing the batter, especially after adding the flour, and ensure the water bath is set up correctly to allow for even, gentle cooking.

Variations of Baked Lemon Pudding You Can Try

Once you’ve mastered the classic, you’ll find so many ways to put your own spin on this delightful dessert! Here are a few ideas to create your own unique delicious baked lemon pudding.

For a Gluten-Free Twist: Simply swap the all-purpose flour for a gluten-free all-purpose baking blend. You’ll achieve that same lovely texture and bright lemon flavor without the gluten.
Add Other Citrus Notes: Combine lemon with orange or lime zest and juice. A mix of lemon and orange, for instance, creates a wonderfully complex and fragrant flavor profile that’s truly special.
Infuse with Vanilla or Almond: A teaspoon of vanilla extract or almond extract added with the eggs can add another layer of deliciousness. Almond extract pairs particularly well with lemon for a sophisticated taste.
Coconut Milk Variation: For a dairy-free or vegan option, try substituting the whole milk with full-fat coconut milk. This will give your baked lemon pudding a subtle, creamy coconut undertone that’s surprisingly delightful.