Crispy Lemon Pudding

by Emily Kemme
Lemon pudding.

There is something irresistible about a crispy crust, particularly when you know that just underneath, you’ll find a smooth, creamy layer of tart lemon to roll across your tongue. This lemon pudding provides a satisfying combination of textures, and is easy to whip up.

Crispy Lemon Pudding Recipe

6 T unsalted butter, softened

1 1/2 c. organic cane sugar

Note: look for a fine grain variety so pudding texture isn’t grainy. The package should state the product is good for sprinkling and baking.

1 1/2 c. 1% milk

3 large eggs

1/2 c. lemon juice

1 tsp baking powder

1 tsp finely grated orange peel

confectioner’s sugar for sprinkling

Lemon pudding, slightly sweetened. Tart, creamy, silky. Sigh. Oh, it's so good.

Lemon pudding, slightly sweetened. Tart, creamy, silky. Sigh. Oh, it’s so good.

Preheat oven to 355°F. Place all ingredients except for confectioner’s sugar in food processor bowl and process until smooth. Pour into a lightly greased 5 cup oven proof dish. Bake for 1 hour or until crust is a deep, golden brown. Dust with confectioner’s sugar. Pudding may be made up to 4 hours ahead. Cover with wrap until ready to serve. Scoop into glass bowls and enjoy the sweet and sour combination of flavors!

Lemon pudding.

Yes. Sometimes it is all in the presentation. And then, you dip in a spoon, and realize what the fanfare is all about.

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