Ingredients
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 3 large eggs, separated
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- ⅓ cup all-purpose flour
- 1¼ cups whole milk (room temperature)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or six individual ramekins with butter or non-stick spray. Set them aside.
Separate your egg whites and yolks into two clean bowls. Beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form. This will give the pudding its light, fluffy texture. Set aside.
In another large bowl, whisk together the melted butter and sugar until well combined. Add in the egg yolks one at a time, mixing after each. Then add the lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
Sift the flour into the wet mixture and gently fold it in. Slowly pour in the milk while whisking, until the batter becomes smooth. It will look thin and runny at this stage—don’t worry, that’s exactly what you want.
Carefully fold the whipped egg whites into the lemon batter in three batches. Use a spatula and work gently to keep the air in the mixture. This step is key to getting that fluffy sponge layer on top.
Pour the batter into your prepared dish or ramekins. Place the dish into a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This water bath helps the pudding bake gently and form that saucy bottom layer.
Bake in the center of your oven for about 35–40 minutes, or until the top is lightly golden and set but still has a slight wobble in the middle. Don’t overbake—it should be soft and custardy underneath.
Let the pudding cool for about 10 minutes before dusting with powdered sugar. Serve warm, spooning out generous portions to reveal the hidden lemon sauce underneath. Top with whipped cream or a scoop of ice cream if you’re feeling fancy.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
Nutrition
- Calories: 295
- Sugar: 32g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g