Melt in Your Mouth Warm Lemon Pudding
Indulge in the velvety comfort of Melt in Your Mouth Warm Lemon Pudding, a dessert that effortlessly combines the tangy zing of fresh lemons with a delicate, soufflé-like texture. This irresistible treat creates layers of magic during baking—light, fluffy cake on top and a rich, creamy lemon pudding underneath. Prepared with simple kitchen staples like unsalted butter, fresh lemon juice, and whipped egg whites, this recipe highlights classic ingredients transformed into an elegant dessert. Its gentle water bath baking method ensures moist, tender results every time. Perfect for cozy gatherings or a sweet ending to a dinner party, serve this pudding warm with a dusting of powdered sugar for a citrusy, melt-in-your-mouth experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 3 large eggs
- 0.25 cup all-purpose flour
- 1 cup whole milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.25 teaspoon salt
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or 4 small ramekins with butter and set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Separate the egg yolks from the whites. Add the yolks to the butter-sugar mixture and mix until well combined. Reserve the whites in a separate clean bowl.
Stir in the all-purpose flour, whole milk, lemon juice, lemon zest, and salt. Mix until smooth and fully incorporated.
Using a hand or stand mixer, beat the egg whites on high until stiff peaks form, about 3 minutes.
Gently fold the beaten egg whites into the lemon batter in two additions, being careful not to deflate the mixture. The batter will be light and airy.
Pour the batter into the prepared baking dish or divide it evenly among the ramekins. Place the dish or ramekins into a large roasting pan.
Carefully pour hot water into the roasting pan, filling it halfway up the sides of the dish or ramekins to create a water bath.
Bake for 35-40 minutes, or until the top is golden and the pudding is set but still slightly wobbly in the center.
Carefully remove the baking dish or ramekins from the water bath and let them cool for a few minutes before serving warm.
Dust with powdered sugar before serving and enjoy the melt-in-your-mouth texture of this warm lemon pudding.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 178.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 419 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 698 mg | 15% | |
*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.
