Baked Lemon Pudding Recipe (2024)

There is also a Turkish Yogurt Cake, made with 2 cups of Greek yogurt, juice and zest of 1 lemon, 3 tablespoons of flour, 4 separated eggs, egg whites whipped to soft peaks, no butter, and a half cup of sugar. Bake in a grease pan, 40 minutes. Just delicious.

Yes, this is very similar to the Joy of Cooking recipe, which is one of my all-time favorite desserts. I only make gluten free desserts and this turns out very well with either almond flour or a gluten-free flour. The recipe is also forgiving as to lemon-sugar ratios. I usually cut down on sugar in all my baking, by at least a third, so I often use Meyers lemons when they are in season, as they are less acidic. Whipped cream unnecessary, as the pudding has its own sauce.

This is very similar to The Joy of Cooking lemon sponge custard, one of my favorite all time desserts. I think you’d get a better separation of the pudding and cake if this was cooked in a water bath.

The lemon sponge custard was a favorite if my mother and grandmother at least back into the 50s, and it’s mine as well. A water bath helps, I agree. When served custard side up, try drizzling a not-sweet raspberry sauce on top. Lemon and raspberry—aaah.

I halved the sugar and used about a cup of lemon juice. Did the Dorie Greenspan “trick” of rubbing the zest into the sugar, before adding the butter. Baked in a large ceramic soufflé pan, buttered inside, with water bath. Very interesting! Glad I halved the sugar. Brown on top, but barely done in the center. Would make it again.

Would it be possible to make this with almond meal, matzo meal or matzo cake meal instead of flour? Or does the gluten from the flour contribute to the structure of the pudding?

Straight out of “Cooking for Two,” a spiral bound wedding gift cookbook in 1966, and one of the best easy desserts known to the young bride I was.

Ave a water bath gently bakes with the water acting as an insulator. Place the dish in which you have your preparation inside a larger dish containing water - a Pyrex baking dish is a good example. The water does not need to come up all the way to the sides of whatever you are baking, halfway is fine.You can either place your dish inside the larger one, pour water, and transport into your oven (carefully!), or place both inside the oven and pour water inside the larger container.

I make this using ramekins and a water bath. Put 6 six-oz ramekins into a 9 x13" baking dish. Ladle the batter into the ramekins (it will come almost to the top). Pour room temperature water into the pan to reach halfway up the ramekins. Carefully place in the oven and bake for 45 - 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool. Dust with powdered sugar and add berries.

This is extremely sweet. I like the idea and the textures were good but it was just too sweet.

So delicious! I added an extra egg yolk, juice and zest of 4 Meyer lemons, a pinch of salt, and reduced sugar by 1/4 cup. Perfection in 40 minutes.

I made this last night and my first question. what is a 5 cup dish? I couldn’t picture it. The suggestion to use a glass pie plate was useful. I googled the cup yield of a 9-inch pie plate and the answer was 4 cups. Hmm. I had several pie dishes—one that was deeper than the rest. This worked well enough and it came out ok. It was tasty. Juice of 2 lemons was also vague. 1/2 cup maybe? 1/4 cup? I juiced a very large lemon and one that was pretty small. It worked. I only zested one lemon

Agree this reminded me immediately of the Joy of Cooking recipe and a water bath would make a difference. That said this was delicious. I didn’t have lemons so I made it with blood oranges but otherwise followed the recipe. Will definitely make this again.

Is there a viable substitute for the flour so it can be gluten free?Thanks

After a rich dinner of boeuf Bourguignon I needed a light and easy to make dessert - this seemed to fit the bill to a T. I made it in individual portions in ramekins ( no water bath) using lemons from my tree and it was the perfect coda to dinner.

If you use the ramekins, it still took my oven a full 40 minutes for the cakes to set. Still delicious!

Made in ramekins as suggested but it still took the full 40 minutes to set up and they never did start browning. Still yummy.

This is a comment on the milk portion. The recipe calls for 1 cup (or 250ml) which is a contradiction according to every carton of whole milk I’ve seen, which say 1 cup = 240ml. After baking the prescribed time, the top was well browned but the pudding was a little runny. Next time I will use 240ml of milk and see if that helps.

Replaced the flour with potato starch (1 for 1 by weight) and it turned out fantastic. Did everything else as written. Definitely a great gluten free or kosher for Passover recipe. We made a 1.5x batch for a crowd of 9 and it was the perfect amount.

Made the recipe exactly, except I used a water bath as others recommended. My two lemons produced half a cup of juice, so a little puckery but still delicious!

Tastier and easier than my favorite “Lemon Heaven Pie”. Thank you.

My mother made this 70 years ago from an old Betty Crocker cookbook (that I still have). I like lemon deserts tart and double this amount of lemon. And never confectioners sugar on top - it doesn’t need that. I often serve this to guests and they rave about it - it’s just wonderful!

For more than 60 years I have been using a recipe like this that I found in the Helen Corbett cookbook. She was the nutritionist and chef at restaurants in the Neiman-Marcus store in Dallas. Everyone loves it, and says it reminds them of their childhood!! I also use a water bath.

Excellent recipe. Used gluten free flour & it was perfect.

I forgot the milk but didn’t realize it until we all exclaimed it was a hit! I used a little more than 3/4c sugar and followed the directions for everything else. I made it using ramekins and baked in a bath for about 18 minutes Definitely making again but will try with the milk next time.

ok, this is one very deceptive pudding. Once mixed, you'd swear this one wouldn't set in any way possible but cooked in the oven and then popped in the fridge it absolutely comes together in a way I could not have imagined.As for people's comments on the sugar, they're SO right. I used 2 tablespoons and it was fine, admittedly 2 tablespoons of moscovado, none of this white granulated muck, but one cup? Not ever.

Cooked exactly as written and it was perfect! (Actually, I lost count while adding lemon juice, so there could have been an extra tablespoon - but otherwise, exactly as written!). 40 min was perfect. No water bath needed IMO. Will def make again!

Growing up in the 1960s in Melbourne Australia, this pudding, always a favourite, served with cream, was called Lemon Delicious

Will this work with an alt-citrus such as orange or tangerine for those that don’t love lemon desserts?

Lemon Sponge, as it happens, is a favorite of Mennonite cooking. Phyllis Pellman Good has a great one too. The crust makes a wonderful pie.