Best Baked Lemon Pudding Recipes

BAKED LEMON & VANILLA RICE PUDDING

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
• Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

BAKED LEMON PUDDING

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine sugar and flour. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to the lemon mixture. In a small bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into lemon mixture. , Pour into a greased 1-qt. baking dish. Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

BAKED LEMON PUDDING

Steps:

• In a medium mixing bowl, combine sugar, flour and salt.
• Stir in lemon juice, zest, beaten egg yolks, butter and milk.
• In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
• Pour into buttered 6 cup casserole dish.
• Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.
• Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
• **During baking this separates into a cake-like topping with a lemon sauce beneath.

CREAMY BAKED LEMON PUDDING CAKE

Steps:

• Set oven to 350 degrees.
• Butter a small casserole dish.
• In a large bowl combine flour and sugar, add in the softened butter; mix to completely combine.
• In a medium bowl beat the egg yolks and half and half milk until smooth.
• Stir in lemon zest and juice.
• Beat the egg whites until stiff, then fold into the batter.
• Pour into baking dish and set the dish in a pan of hot water.
• Bake for about 35-40 minutes, or until the top is golden brown.
• Serve topped with whipped cream.

BAKED LEMON / LIME CAKE PUDDING - USE LIME FOR ST. PAT'S DAY

Steps:

• In a large bowl, combine flour, sugar and salt.
• In a medium bowl, whisk together lemon/lime zest and juice, egg yolks and milk, whisk into flour mixture.
• In a separate bowl, beat egg whites until stiff, glossy peaks form, fold into lemon/lime mixture.
• Pour batter into greased 8 inch square baking dish.
• Place in larger pan and add hot water to come halfway up sides of baking dish.
• Bake at 350 degrees for 45 to 50 minutes or until set and lightly browned.

BAKED BLUEBERRY, LEMON AND ALMOND PUDDING

Steps:

• preheat oven to 350°F.
• butter a 9x12 inch ovenproof dish.
• put berries, sugar and 1 lemon zest into dish and mix.
• Sieve the flour into a bowl.
• add cooled ground almonds and sugar.
• Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
• spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
• sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.

BAKED LEMON PUDDING WITH POPPY SEED CREAM

Steps:

• Preheat oven to 350 degrees F. Place 8 ramekins in cool water bath halfway up.
• Separate the eggs. Whisk the egg yolks in a large bowl with very soft butter. Add sugar, juice, milk, and the dry ingredients. Either whisk until smooth or use the paddle on an electric mixer.
• Hand whip the egg whites to medium peak. Since there is no sugar in them, it's quite easy to over whip them on the machine.
• With a hand whisk, fold whites into lemon mixture and pour immediately or ladle immediately into ramekins. Bake until lightly golden and semi-firm, about 15 minutes. Cool. Pudding may be served cold or room temperature. Serve topped with the Poppy Seed Cream.
• Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return them to the pot, cooking until it begins to "burble", stirring all the while. Remove immediately from pot. Finish with butter and cool.
• Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom.

BAKED LEMON PUDDING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Sift together 1 cup of sugar, flour, baking powder and salt. Set aside
• 3. Beat egg whites until stiff. Add the remaining 1/2 c. sugar gradually while continuing to beat egg whites. Set aside.
• 4. Without washing the beaters, beat the egg yolks until light yellow. Add the lemon rind, lemon juice, milk and butter. Gradually add flour mixture and beat until smooth.
• 5. Gently fold the stiff egg whites into the lemon mixture until no whites show. Pour into 2 qt. casserole. Place in pan of water and bake for 45 minutes. Chill for 1 hour before serving.