Lemon Pudding
A silky, tangy lemon pudding that's surprisingly simple to make and perfect for any occasion.
Ingredients
Base Ingredients
- 4 large large eggs Use room temperature for best results.
- 1 cup granulated sugar
- 1 cup whole milk Can substitute half with cream for richer texture.
- 1/2 cup fresh lemon juice About 2-3 lemons required.
- 2 pcs zest of lemons Choose unwaxed lemons or scrub well.
- 1/4 cup unsalted butter, melted Use high-quality butter for best flavor.
- 1 teaspoon vanilla extract
- 1 pinch salt
- powdered sugar, for dusting (optional)
- fresh berries, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish.
Mixing
- In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- Gradually add whole milk while whisking, then add melted butter and mix until smooth.
- Stir in fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt.
Baking
- Set the dish in a larger roasting pan and fill with hot water halfway up the sides.
- Bake for 30-35 minutes until set but still has a slight wobble.
Cooling and Serving
- Remove from the oven and let cool for 15-20 minutes. Dust with powdered sugar and add fresh berries before serving.
Notes
For best results, use room-temperature ingredients. The pudding can be made a day ahead and stored in the fridge.