Lemon Puff Pudding
Indulge in the velvety delight of Lemon Puff Pudding, a sophisticated yet comforting dessert that’s perfect for citrus lovers. This elegant treat features a luscious two-layer texture: a light, airy sponge on top and a creamy custard base infused with the vibrant zest and juice of fresh lemons. Whipped egg whites lend the dessert its signature fluffiness, while a gentle water bath ensures a perfectly smooth finish. With just a handful of pantry staples like butter, sugar, milk, and flour, this recipe comes together effortlessly in under an hour. Perfect for dinner parties or as a sweet ending to a weeknight meal, this lemon pudding can be dusted with powdered sugar for an extra touch of sweetness and served warm or at room temperature.
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Recipe Information
Ingredients
- 2 whole (zested and juiced) Lemons
- 100 grams Granulated sugar
- 3 large, separated Eggs
- 50 grams (softened) Butter
- 40 grams All-purpose flour
- 240 milliliters Milk
- 10 grams (optional, for dusting) Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Lightly grease 4 small ramekins or a medium-sized baking dish and set aside.
Zest and juice the lemons. You should have about 3 tablespoons of lemon juice and all of the zest from two lemons.
In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the egg yolks to the butter mixture one at a time, beating well after each addition. Stir in the lemon juice and zest until well combined.
Sift in the flour and fold gently into the mixture. Gradually stir in the milk to create a smooth batter.
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter evenly into the prepared ramekins or baking dish. Place the ramekins or dish into a deep roasting pan and carefully add hot water to the pan until it reaches halfway up the sides of the dishes (this creates a water bath).
Bake in the preheated oven for 35–40 minutes, or until the tops are golden brown and the pudding is set with a light, spongy texture on top and a custard layer underneath.
Remove from the oven and carefully lift the ramekins or dish out of the water bath. Allow to cool slightly before serving.
Optional: Dust with powdered sugar before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 125.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 439 mg | 34% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
