Baked Lemon Pudding

A classic lemon pudding cake that separates while baking into two layers. The top becomes light and fluffy like cake while the bottom forms a soft, tangy lemon custard.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Special Equipment: 8x8 casserole dish

Ingredients

• 1 tablespoon butter for greasing dish

• 3 large eggs, separated

• 1 cup granulated sugar

• 1 tablespoon lemon zest

• ⅓ cup fresh lemon juice

• 2 tablespoons unsalted butter, melted

• ¼ cup all purpose flour

• 1 cup milk

• ¼ teaspoon salt

• Powdered sugar for serving optional

Directions

1. Preheat oven to 350°F and lightly butter a baking dish.

2. In a bowl whisk egg yolks, sugar, lemon zest, lemon juice, and melted butter until smooth. Stir in flour, milk, and salt until combined.

3. In a separate bowl beat egg whites until soft peaks form. Gently fold the egg whites into the lemon mixture.

4. Pour the batter into the prepared dish and place the dish into a larger pan. Add hot water to the outer pan to create a water bath.

5. Bake about 45 to 50 minutes until the top is lightly golden and set but still slightly soft in the center.

6. Let cool slightly, dust with powdered sugar, and serve warm.