The simplicity of a good dessert that’s well made can really end the meal on a high note. When it comes to baking, it can be all too easy to get wrapped up in a complicated recipe that takes a long time. But, sometimes it’s the easier recipes that turn out to be family favorites, like this magic lemon pudding.
There’s no frosting of cakes or constant checking on the oven. This lemon pudding is sweet, bright, and tangy without taking up too much time. Aside from zesting and juicing one lemon, there’s not much to this recipe aside from mixing it up and popping it into the oven. The one thing that does takes some effort is to whip up the egg whites so that the pudding comes out light and airy.
You don’t even need to prepare any kind of sauce this moist pudding makes its own sauce in the bottom of the baking dish. Talk about easy! Once the pudding is baked all you need to do is to spoon it onto dishes and then garnish with fruit, ice cream, or a snowy dusting of powdered sugar.
To make this recipe you begin by creaming together butter and sugar and then adding in egg yolks, lemon zest, lemon juice, flour, and spices. Then add in the milk slowly and then fold in the whipped egg whites.
After that you just pour the batter into an 8×8 baking dish (or a deep 1-quart soufflé dish) and bake for 40-50 minutes, checking after 40 to make sure that it’s not getting dried out.
Dish up this sunny lemon pudding for dessert and you’ll have the whole family raving. Sometimes it really is the little things in life that can turn out to be the most satisfying.
Magic Lemon Pudding
serves 4-6; 25 minutes prep, 50 minutes cook time
- 4 1/2 tablespoons butter, softened and divided
- 1/2 cup sugar
- Juice of one lemon (about 2-3 tablespoons)
- Zest of 1 lemon
- 2 eggs at room temperature, divided into yolks and whites
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- Preheat oven to 325˚.
- Cream together sugar and 4 tablespoons butter. Add in egg yolks, flour, lemon zest, lemon juice, nutmeg, and vanilla and stir. Slowly add in milk, mixing the whole time.
- In a separate bowl beat egg whites until stiff peaks form (about 5 minutes using an electric mixer). Fold the egg whites slowly into lemon batter so as to retain as much air as possible. Fold until mixture is all one color.
- Grease a 1-quart (8x8) baking dish or soufflé dish with remaining butter. Pour in batter.
- Make a bain marie by placing the baking dish into a dry roasting pan and fill roasting pan with water until it reaches halfway up the side of the baking dish.
- Bake for 40-50 minutes or until pudding feels springy when pressed.
- Serve with berries, vanilla ice cream and/or a dusting of powdered sugar.
Recipe adapted from Easy Kitchen.