I love a warm spoon dessert that feels light yet bright. This baked lemon pudding gives a soft top and a silky base. The main idea stays simple and friendly for any night. Pudding Recipes guide the plan and the mood stays calm. We whisk eggs sugar butter and milk then fold in zest and fresh juice. The batter rises and sets over a tender pool. I pull the dish from the oven and the room smells like sunshine. On the table it looks humble and homey. If you like Baked Rice Pudding you will get the same comfort here. If you lean toward Apple Desserts you still get tart fruit notes. I reach for small bowls and share. Friends ask for seconds. Almond Flour Desserts sit on the counter and wait their turn. A Berry tart cools near the window and no one moves. Someone whispers about a 6 inch cheesecake recipe for next week. Another asks for 8×8 dessert recipes that work on busy days. We laugh and spoon more pudding and the night slows down.

1) Key Takeaways
2) Easy Baked Lemon Pudding Recipe
3) Ingredients for Baked Lemon Pudding
4) How to Make Baked Lemon Pudding
5) Tips for Making Baked Lemon Pudding
6) Making Baked Lemon Pudding Ahead of Time
7) Storing Leftover Baked Lemon Pudding
8) Try these Dessert next
9) Baked Lemon Pudding
10) Nutrition

1) Key Takeaways

I write this as Elena from Elena Cooks. I keep dessert simple and bright. I bake lemon pudding when the day needs comfort and light.

The top sets soft and tender. The base stays creamy and smooth. A warm spoon meets a cool bowl and life slows down.

The steps work for a quiet weeknight. The shopping list stays short. The method suits home cooks at any level.

2) Easy Baked Lemon Pudding Recipe

Pudding Recipes guide my hands. Pudding Recipes remind me to keep things calm and close. I reach for eggs milk butter sugar lemon. I see steam rise and the room smells like sun on clean linen.

We stir with steady moves that link bowl and spoon. No rush. No fuss. Heat hums. The batter looks pale and glossy and I feel ready.

On Elena Cooks I share food that fits real days. This dish makes friends smile and makes me feel at home. A small scoop lands on a plate and the sauce pools around the edge.

3) Ingredients for Baked Lemon Pudding

Large eggs I use three and I separate them. Whites lift the crumb. Yolks enrich the base.

Granulated sugar I add a gentle amount for balance. Lemon leads. Sweet follows.

Unsalted butter I soften it so it blends smooth. It gives body and mild flavor.

Lemon zest Fine zest perfumes the mix. The scent wakes the kitchen.

Fresh lemon juice I squeeze right before mixing. The taste stays clean and bright.

All purpose flour A small amount thickens the base. It keeps the set gentle.

Whole milk One cup brings a soft custard feel. It treats the crumb with care.

Fine salt A tiny pinch sharpens the lemon and rounds the sweet.

Powdered sugar I dust a light veil for serving. It looks like fresh snow.

Cream or vanilla ice cream A cool spoon beside warm pudding feels right and kind.

4) How to Make Baked Lemon Pudding

Step one Heat the oven to three hundred fifty F. Grease a medium dish. Set a kettle to boil for a water bath.

Step two Beat butter sugar and zest until light. Add yolks one at a time. Mix until smooth and pale.

Step three Stir in flour and salt. Add milk and fresh lemon juice. The batter will look thin and glossy.

Step four Whip egg whites to soft peaks. Fold into the batter in two gentle adds. Keep the air you built.

Step five Pour into the dish. Place the dish in a larger pan. Add hot water so it reaches halfway up the sides.

Step six Bake until the top feels set and light gold and the center gives a soft wobble. Rest ten minutes before serving.

5) Tips for Making Baked Lemon Pudding

Use room temp eggs. They whip fast and hold shape. This helps the lift that makes the top so tender.

Fresh juice matters in this bake. Bottled juice tastes flat. A quick squeeze rewards the whole dish.

Set the water bath with care. Steam keeps the base silky and kind. If browning starts early tent the top with foil.

6) Making Baked Lemon Pudding Ahead of Time

I bake in the afternoon and reheat at dinner. Low oven warmth brings back the soft sauce. Friends never guess it sat.

For make ahead ease chill the dish in the same pan it baked in. The sauce stays settled. The crumb stays light.

For gatherings I portion into small ramekins. Service moves fast and neat. This fits those tidy host dreams we all have.

7) Storing Leftover Baked Lemon Pudding

Cover and chill for two days. Warm in a low oven until the edges loosen and the center softens again.

If a dry top forms add a spoon of cream before reheating. It melts into the sauce and feels cozy.

Late night spoon raids happen here. I do not judge. I have done the same with a grin.

8) Try these Dessert next

9) Baked Lemon Pudding