Baked Lemon Pudding

I really love baked lemon pudding. It is somehow elegant and comfort food all at the same time. Baked lemon pudding makes a great Mother’s Day dessert, so give it a try. (*hint*)

Baked Lemon Pudding
2 eggs, separated
1 tsp salt
1/2 cup granulated sugar
1 T grated lemon rind
5 T lemon juice
2 T butter
1/4 cup granulated sugar
3 T flour
1 cup milk

Preheat oven to 350. Grease 1-qt casserole. Beat egg whites with salt until peaks form when beater is raised. Slowly add 1/2 cup sugar; beat until stiff. Beat yolks with lemon rind and juice, melted butter. Stir in 1/4 cup sugar mixed with flour; add milk. Fold into beaten egg whites. Pour into casserole. Set in pan containing 1/2 inch hot water. Bake 55-65 min or until golden. Serve slightly warm.


  1. Oh, so happy that @thatwoman Tweeted this! My mother — who passed away two years ago, too young — used to make this and I loooooooooove it! Had no idea it was so easy. I will be making and eating this this weekend, and I’ll raise my fork to my mother–and to you for bringing me back this memory! xx

  2. Yay Stacy! I am so glad! Enjoy.

  3. I make something similar, but just a couple of servings and it’s baked in ramekins.

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