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.

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?

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.

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.

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

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.

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 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.

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.

Made exactly as written. Super tart and sweet. Yummo!!

My mom called this lemon snow

I grew up on this in the UK in the 1960's and still have my mother's handwritten recipe.Per her: Grease the cooking bowl with butter. The milk should be lukewarm "not straight from the fridge". And most important... do not combine the egg whites into the mixture. Cut them in and leave large blobs... as far as she was concerned, overmixing was death. Otherwise it is foolproof. We always ate it cold and should there be any leftovers, it was agreed that it tasted even better next day. Make TWO.

This is just excellent. I served it with a raspberry coulis and a small dollop of whipped cream, and it was a real hit. Not a spec was left. Mine didn't get the golden crust on top, and I'm not sure if that's because I cooked it in a water bath. But regardless, it was completely worth the effort.

If someone from NYT Cooking sees this—any thoughts on the best way to double?Making dinner for a group of American students studying abroad in Ireland, a Ballymaloe recipe sure seems the way to go.

This is far too sweet. Awful and embarrassing.

This recipe worked out beautifully. I made a keto version with Swerve (which lowers the net carbs considerably, despite the flour) and the lemon covered up the funny zing you get with the sugar substitute.Everyone loved it, especially the diabetics at the table.

I only baked for 35 minutes and it was overdone. Our oven is precise -- the recipe is wrong and this needs much less time. A water bath might help as other suggested.It was also much too sweet. Next time I would try reducing sugar and possibly increasing the lemon juice (at the risk of possible curdling?).

Half the sugar

This looks just like the Joy of Cooking’s lemon sponge. Which is easy and a definite crowd-pleaser. Sometimes the old ones are the best.

Couldn't be better - no whipped cream needed.

This was terrific and easy. Mine looked exactly like the picture and the taste was yummy. With the exception of reducing the amount of sugar, I made it as written. No ice bath, and the pudding separated beautifully from the top "crust". And the best thing is that it tasted even better the next day. I can't wait to make again.

I made this for a party recently. It really is wonderful, and you dont need anything extra to put on top. I had to be sure to use the correct size pan or it would have been too flat. Leftovers the next day went onto pancakes with a little ginger in the dough. Really wonderful pudding.

difficult to find a dish the right size for this. I used a 7 cup round pyrex and it was the right size for the mix but it was really too deep. My pyrex baking dishes are too large. I think a 2qt rectangular pyrex would have been perfect If I did this again I would, like some of the commentators here, cut down on the sugar (half or more), it seemed a bit sweet.

I’m glad I read the notes! I used about half the sugar, maybe half again as much lemon juice, and a bain Marie, which increased the cooking time about ten minutes or perhaps a bit more because I started with pretty cool water. Lovely.