Lemon Pudding | Baking a Top-notch Lemon Pudding Under 60 Seconds

This lemon pudding recipe couldn't be easier to follow. It's made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set. It's like magic.

Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother's Day brunch, and everything in between, and you need to know it will only take you 15 minutes to make.

All right, let’s make some lemon pudding.

Lemon Pudding: The History of Lemon Pudding

Lemon pudding comes from a recipe that is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century.¹https://www.onceuponachef.com/recipes/lemon-pudding-cakes.html This was a hot milk or cream mixture thickened with acidic wine or cider.

It was considered medicinal for treating a cold or flu, according to British Food History. Lemon posset or should I say – lemon pudding, is fast becoming a trendy dessert, especially in Britain.

Nutritional Information of Lemon Pudding – One serving

• Calories: 248
• Fat: 7g
• Saturated fat: 3g
• Carbohydrates: 43g
• Sugar: 36g
• Fiber: 1g
• Protein: 6g
• Sodium: 152g
• Cholesterol: 105g

Lemon Pudding Recipe

• Prep Time: 5mins
• Cook Time: 10mins
• Chilling Time: 2hrs
• Total Time: 2hrs,15mins
• Servings: 4 servings

Equipment & Kitchen Utensils Used: mixing bowl, medium saucepan, fine-mesh strainer, teaspoons, tablespoons, electric mixer, a 4-cup liquid measuring cup or another container, timer, 9-by-13-inch baking dish, a rubber spatula, ladle or stirrer, teapot or pitcher, tongs, wire rack, baking sheet, oven, 4 four-ounce ramekins or pretty stemmed glasses, refrigerator, plastic wrap, cake plate, or serving board.

Ingredients

• 2 cups or 473ml of heavy whipping cream
• ⅔ cups or 135g of granulated sugar
• Finely grated zest of 1 lemon
• 6 tablespoons or 89ml of lemon juice
• 1 cup (about 150g) of blueberries, raspberries, sliced strawberries, or blackberries, to garnish

The Magic of Lemon Pudding Just in 4 Ingredients

The magic is in the thick cream, reduced slightly, and combined with tart lemon juice. The two interact to form an exquisite creamy consistency, especially after you strain out the little bits of zest.

Look through your cupboard for pretty stemmed glasses if you want to be fancy, and make this for your next party!²https://www.foodnetwork.com/recipes/my-favorite-lemon-pudding-recipe

• Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar, and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over.
• Add the lemon juice and continue to simmer for 5 more minutes: Stir frequently.
• Take the pan off the heat and let the cream cool for 5 minutes.
• Strain and chill: Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or another container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses.
• Refrigerate, uncovered, for 2 to 3 hours, or until set: This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.

Making Creamy Lemon Pudding Cakes

• First, spray six (6-oz) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.

• Add the flour and sugar and whisk until smooth.

In a separate bowl, beat the egg whites until soft peaks form.

• When you lift the beaters out, the peaks should curl.

Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.

• Gently fold with a rubber spatula until the mixture is smooth.

• The batter will be light, foamy, and liquid-like.

• Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room-temperature water into the pan to reach halfway up the sides of the ramekins. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.

Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.

• Using tongs, carefully remove the ramekins from the baking dish and let them cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.) Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

Recipe Notes

• The recipe is easily doubled.
• The recipe can be prepared up to 2 days in advance.
• Once completely cool, cover the cakes with plastic wrap and store them at room temperature.
• Before serving, preheat the oven to 350°F and set a rack in the middle position.
• Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

Lemon Puddings – A Creamy & Delicious Delicacy

If you are always mindful of portion sizes when it comes to dessert, especially if you’re someone who cooks for a living, don’t hold back with these delectable lemon pudding cakes. They are refreshingly light and practically guilt-free.³https://www.simplyrecipes.com/recipes/easy_lemon_pudding/

Moreover, when you spoon into them, you discover a delightful surprise: while baking, the batter magically separates into a fluffy cake on top and a luscious lemon pudding on the bottom.

If you don’t have ramekins, you can bake the cake in an 8-inch or 2-quart baking dish; the cooking time will be about the same. 

Lemon Pudding | Baking a Top-notch Lemon Pudding Under 60 Seconds

Print Recipe

Pin Recipe

Lemon pudding comes from a recipe that is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century. This was a hot milk or cream mixture thickened with acidic wine or cider.

• Total Time: 2hrs,15mins
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups or 473ml of heavy whipping cream
• ⅔ cups or 135g of granulated sugar
• Finely grated zest of 1 lemon
• 6 tablespoons or 89ml of lemon juice
• 1 cup (about 150g) of blueberries, raspberries, sliced strawberries, or blackberries, to garnish

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Instructions

• First, spray six (6-oz) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.

• Add the flour and sugar and whisk until smooth.

• In a separate bowl, beat the egg whites until soft peaks form.

• When you lift the beaters out, the peaks should curl.

• Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.

• Gently fold with a rubber spatula until the mixture is smooth.

• The batter will be light, foamy, and liquid-like.

• Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room-temperature water into the pan to reach halfway up the sides of the ramekins. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.

• Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.
• Using tongs, carefully remove the ramekins from the baking dish and let them cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.) Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

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Notes

• The recipe is easily doubled.
• The recipe can be prepared up to 2 days in advance.
• Once completely cool, cover the cakes with plastic wrap and store them at room temperature.
• Before serving, preheat the oven to 350°F and set a rack in the middle position.
• Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

• Author: Odudu Abasi Mkpong
• Prep Time: 5mins
• Chill Time: 2hrs
• Cook Time: 10mins
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Nutrition

• Serving Size: One Serving
• Calories: 248Kcal
• Sugar: 36g
• Sodium: 152g
• Fat: 7g
• Saturated Fat: 3g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 102g

Keywords: Lemon Pudding

Additional resources and citations

• 1
  https://www.onceuponachef.com/recipes/lemon-pudding-cakes.html
• 2
  https://www.foodnetwork.com/recipes/my-favorite-lemon-pudding-recipe
• 3
  https://www.simplyrecipes.com/recipes/easy_lemon_pudding/