Hamdi Saidani Baked Lemon Pudding recipe made of simple ingredients like eggs, sugar, and fresh lemon juice this delightful dessert serves 6 and takes about 45 minutes to prepare and bake. Enjoy a light and zesty treat perfect for any occasion!
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💛 Why You’ll Love This Baked Lemon Pudding Recipe:
- Zesty Flavor: Bursting with fresh lemon taste, it’s refreshing and light.
- Easy to Make: Simple steps make it accessible for all skill levels.
- Perfect Texture: Creamy and light, with a fluffy top that contrasts beautifully with the pudding.
- Versatile Dessert: Great for any occasion, from casual dinners to special celebrations.
- Impressive Presentation: Dusting with powdered sugar gives it a lovely finish.
❓ What Is Baked Lemon Pudding Recipe?
Baked Lemon Pudding is a light and airy dessert made with lemon juice, egg yolks, and whipped egg whites it’s baked until fluffy and golden, creating a delightful treat that is both sweet and tangy.
🍋 Baked Lemon Pudding Ingredients
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- Powdered sugar (for serving)
🍮 How To Make Baked Lemon Pudding
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the sugar, flour, and salt.
- Gradually add milk, lemon juice, and lemon zest to the dry mixture, whisking until smooth.
- In a separate bowl, beat the egg yolks. Gradually add them to the lemon mixture, mixing well.
- In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the lemon mixture until just combined.
- Pour the mixture into a greased baking dish. Bake for 30-35 minutes or until the top is golden and set.
💭 Recipe Tips:
- Egg Temperature: Ensure your eggs are at room temperature. This helps them whip better and increases volume.
- Beat Egg Whites Properly: Make sure your mixing bowl and beaters are clean and dry before beating the egg whites. This prevents them from deflating.
- Stiff Peaks: When beating egg whites, look for stiff peaks. They should stand straight up when the beaters are lifted.
- Use a Water Bath: For more even baking and to prevent cracking, place your baking dish in a larger dish filled with hot water.
- Check for Doneness: The pudding should be set and golden on top. A slight jiggle is okay; it will firm up as it cools.
- Cool Gradually: Allow the pudding to cool at room temperature before refrigerating. This helps it maintain its texture.
🍦 What To Serve With Baked Lemon Pudding?
Serve Baked Lemon Pudding with a dollop of Lemon Frosting, a scoop of Lemon Gelato, or Lemon Curd a sprig of mint adds a nice touch, enhancing its visual appeal.
🎚 How To Store Leftovers Baked Lemon Pudding?
- In The Refrigerator: Cover leftovers baked lemon pudding tightly with plastic wrap or aluminum foil it can be stored in the refrigerator for up to 3 days.
- In The Freezer: To freeze, portion out leftovers baked lemon pudding into airtight containers it can last in the freezer for up to 2 months. Thaw in the fridge before serving.
🥵 How To Reheat Leftovers Baked Lemon Pudding?
- In The Microwave: Place leftovers baked lemon pudding in a microwave-safe bowl and heat for 20-30 seconds checking for warmth.
- In The Oven: Preheat the oven to 300°F (150°C) place leftovers baked lemon pudding in an oven-safe dish, cover with foil and heat for about 3-4 minutes.
FAQ’S
Can I use bottled lemon juice for Baked Lemon Pudding?
While you can use bottled lemon juice, fresh lemon juice yields a brighter flavor in Baked Lemon Pudding. The zest also adds essential oils that enhance the overall taste, making it worth using fresh lemons when possible.
Can I make Baked Lemon Pudding ahead of time?
Yes, you can prepare Baked Lemon Pudding a day in advance bake it and let it cool, then cover it and refrigerate. It’s best enjoyed within 24 hours for optimal freshness and texture.
Why did my Baked Lemon Pudding deflate?
If your Baked Lemon Pudding deflates, it may be due to overmixing the egg whites or not folding them gently into the batter. It’s essential to maintain airiness for a fluffy texture, so be careful during this step.
How long should I bake Baked Lemon Pudding?
Bake Baked Lemon Pudding at 350°F (175°C) for about 30-35 minutes, or until the top is golden and set. Keep an eye on it toward the end to avoid overbaking.
Why is my Baked Lemon Pudding watery?
If your Baked Lemon Pudding is watery, it may not have baked long enough or the egg whites weren’t whipped to stiff peaks. Ensure proper mixing and baking time to achieve the right consistency.
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Baked Lemon Pudding Nutrition Facts
Serving Size: 1 Slice
- Calories: 182
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 120mg
- Total Carbohydrates: 28g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 4g
Baked Lemon Pudding
Description
Baked Lemon Pudding recipe made of simple ingredients like eggs, sugar, and fresh lemon juice this delightful dessert serves 6 and takes about 45 minutes to prepare and bake. Enjoy a light and zesty treat perfect for any occasion!
Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the sugar, flour, and salt.
- Gradually add milk, lemon juice, and lemon zest to the dry mixture, whisking until smooth.
- In a separate bowl, beat the egg yolks. Gradually add them to the lemon mixture, mixing well.
- In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the lemon mixture until just combined.
- Pour the mixture into a greased baking dish. Bake for 30-35 minutes or until the top is golden and set.
Notes
- Egg Temperature: Ensure your eggs are at room temperature. This helps them whip better and increases volume.
Beat Egg Whites Properly: Make sure your mixing bowl and beaters are clean and dry before beating the egg whites. This prevents them from deflating.
Stiff Peaks: When beating egg whites, look for stiff peaks. They should stand straight up when the beaters are lifted.
Use a Water Bath: For more even baking and to prevent cracking, place your baking dish in a larger dish filled with hot water.
Check for Doneness: The pudding should be set and golden on top. A slight jiggle is okay; it will firm up as it cools.
Cool Gradually: Allow the pudding to cool at room temperature before refrigerating. This helps it maintain its texture.
