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Lemon pudding: recipe illustration
Desserts

Lemon pudding

A creamy, fragrant dessert made with fresh lemon and milk, baked in a water bath. Its silky texture and tangy flavour make it a classic of Sunday meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

258 kcal per serving

Protein
7.9 g
Carbohydrates
34.4 g
of which sugars
29.6 g
Fat
8.8 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 160 °C and set up a water bath in an ovenproof dish.
  2. Mix the flour, sugar and salt in a saucepan.
  3. Gradually add the warm milk while whisking to avoid lumps.
  4. Thicken over low heat for 5 minutes, stirring constantly.
  5. Off the heat, stir in the butter, lemon zest and juice, then the egg yolks one by one.
  6. Beat the egg whites until stiff and gently fold them into the mixture.
  7. Pour into ramekins and place them in the water bath.
  8. Bake for about 40 minutes, until the surface is golden and slightly firm, then let cool.

Variations and tips

Chilled version. Serve the pudding well chilled with a few fresh lemon zest strands on top.

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Original Ecomely recipe.