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Baked Lemon Pudding

Baked Lemon Pudding

Southern Living DECEMBER 2004

  • Yield: Makes 8 to 10 servings
  • Prep time:10 Minutes
  • Bake:45 Minutes
  • Chill:1 Hour


  • 3 eggs, separated
  • 2 teaspoons grated lemon rind
  • 1 1/2 cups milk
  • 1/4 cup fresh lemon juice
  • 2 teaspoons butter or margarine, melted
  • 1 1/2 cups sugar, divided
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Whipped cream
  • Garnish: grated lemon zest, fresh blueberries


Beat egg yolks at medium speed with an electric mixer until thick and pale; add lemon rind and next 3 ingredients, beating well.

Combine 1 cup sugar and next 3 ingredients; add to lemon mixture, beating until smooth.

Beat egg whites until soft peaks form; add remaining 1/2 cup sugar, and beat until blended. Fold into lemon mixture. Pour into a greased 2-quart baking dish. Place baking dish in a large shallow pan. Add hot water to pan to a depth of 1 inch.

Bake at 350° for 45 minutes or just until center is set. Remove baking dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour. Top with whipped cream, and garnish, if desired.


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Baked Lemon Pudding recipe