Baked Lemon Lime Pudding

Baked Lemon-Lime Pudding

Two mornings ago I pulled a coat over my pajamas and quickly jumped into galoshes. Snow was falling and I was dumbfounded because we’d had 70 degree weather the week before. I grabbed the garden clippers to cut the dozen daffodils that had just bloomed in the front bed. At least I could enjoy them a bit longer inside, and it’s been nice having them on my kitchen counter. It’s almost been a substitute for sunshine.

Speaking of alternatives to sunshine, I’m still reveling in all kinds of bright, citrusy desserts. It’s been ages since I’ve made a baked pudding, and even longer since I’ve posted one to this blog (gosh, since my Daring Bakers’ days!). This lemon-lime version may be my favorite of all time, and I’m embarrassed to admit how much of it I’ve eaten!

Baked Lemon-Lime Pudding

The texture is what makes this dessert unbelievably addictive. It’s a cross between cake and pudding. It’s spongy on top has a gooey bottom. I recommend serving it warm with lots of sweetened whipped cream.

There are a few steps to making this dessert, but using a food processor and standing mixer makes shorter work of it. You can see the process in action in the video below!


Baked Lemon-Lime Pudding
Baked Lemon-Lime Pudding

Although baked puddings are rather plain-looking, they are one of the most crave-worthy desserts I’ve tried. A handful of red raspberries scattered in the center of this yellow-hued version will give it a little more eye appeal. It’s a tasty addition, too.

Baked Lemon-Lime Pudding

The lemon flavor in this dessert is most obvious, but you’ll catch subtle notes of fragrant lime with each bite. It’s nice, and a little unexpected. I hope you’ll try it!

Baked Lemon-Lime Pudding

Heather Baird
This pudding requires a water bath, so you’ll need a large baking pan with high sides in which to set the pudding dish. You can use a teakettle of hot water or if your tap water runs hot then that will be sufficient. Left over pudding can be re-heated in single servings in the microwave for 20 seconds.
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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 6

Ingredients
 
 

Pudding

  • 1/4 cup 57g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • Zest of 1/2 lemon about 1/2 teaspoon
  • Zest of 1/2 lime about 1/2 teaspoon
  • 1/3 cup lemon juice
  • 2 tablespoons lime juice
  • 3 eggs separated
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • 1 cup 240 ml whole milk

Glaze and toppings

  • 1/3 cup prepared lemon curd at room temperature
  • 1 tablespoon lime juice
  • 2 tablespoons milk or cream
  • Handful of fresh raspberries
  • Lemon and lime zest optional
  • Sweetened whipped cream for serving

Instructions
 

  • Preheat the oven to 350°F. Place the butter, sugar and lemon zest in a food processor and pulse until pale and creamy. Add the lemon and lime juice, egg yolks, flour and milk. Process until the mixture is well incorporated. Use a small spatula to scrape any bits of butter stuck the bottom of the bowl and process again briefly.
  • In the bowl of an electric mixer, beat the egg whites until opaque and firm but not stiff or dry. Pour the butter mixture into the egg whites and fold together until thoroughly incorporated and no streaks of egg whites remain.
  • Coat a 1.5 or 2 quart dish with cooking spray and pour the pudding into the dish. Place the dish inside a larger baking pan and transfer to the preheated oven. Fill the baking pan halfway with hot water. Bake the pudding for 40-50 minutes, or until the top is well set.
  • For the glaze, combine the lemon curd, lime juice and milk in a small bowl. Whisk together until consistent. If the mixture is too thick to stir together, heat it in the microwave for 20-30 seconds and stir again. Pour the glaze over the warm baked pudding and smooth it with the back of a spoon. Top with zests, if using, and fresh raspberries.
  • Serve warm with sweetened whipped cream.
Keyword lemon curd, lemon juice, lime zest
Tried this recipe?Let us know how it was!
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Anonymous
Anonymous
4 years ago

What a pretty sight, Heather. The Spring is coming ☺

Anonymous
Anonymous
4 years ago

This type of pudding is known as "Lemon Delicious" down under although the typical Aussie/New Zealand version uses way less flour than yours – just 2T of self-raising flour to the same ration of eggs/milk/sugar (and half the butter) which results in an ethereal light as a cloud top with lots of sauce. My second favourite dessert ever after lemon sago.

Cori @ Sweet Coralice
Cori @ Sweet Coralice
4 years ago

Girl, this is something I don't think I'd share so really it'd a single serving for me lol. I love the flavor combination of raspberry and lemon! It reminds me of summertime but fits perfect with spring as well. 🙂

Emilly
Emilly
4 years ago

Good blog, food looks great. I would add some Italian Peppers to the top

Wenderly
Wenderly
4 years ago

That sweet video makes me feel like skipping into the kitchen to whip up a batch of this gorgeousness straight away! The happy jingle in the background is perfect!

Heather Baird
Heather Baird
4 years ago
Reply to  Wenderly

I'm so happy you enjoyed it! 🙂