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Warm Lemon Pudding Cake Dessert

A light and cozy dessert featuring a soft pudding base topped with a fluffy layer, infused with bright lemon flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 236
Ingredients Method Notes

Ingredients
  

For the pudding base
  • 2 large large egg yolks
  • 2/3 cup granulated sugar (133 g)
  • 2/3 cup milk (158 ml)
  • 6 tablespoons all-purpose flour (89 g)
  • 1/4 teaspoon kosher salt (scant)
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/4 cup lemon juice (about 1 lemon)
  • 2 large large egg whites
For garnish
  • to taste powdered sugar for garnish

Method
 

Preparation
  1. Heat your oven to 325 degrees F and set out four 6-ounce ramekins and a larger baking dish.
  2. In a large bowl, whisk together the egg yolks, sugar, milk, flour, and salt until smooth.
  3. Stir in the lemon zest and lemon juice.
  4. In a separate bowl, whip the egg whites until they reach stiff peaks.
  5. Gently fold one-third of the lemon mixture into the egg whites, then fold in the rest.
  6. Divide the batter into the ramekins and place them in the larger baking dish.
  7. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Baking
  1. Bake for about 40 to 45 minutes, or until the tops are puffed and golden.
Serving
  1. Remove the ramekins from the water bath, let them cool slightly, dust with powdered sugar, and serve warm.

Notes

For best results, use fresh large eggs at room temperature. Store leftovers tightly covered in the fridge for 2 to 5 days, or freeze for up to 2 months.