Baked Lemon Pudding with Lemon Custard Sauce

Refreshingly tangy and not too sweet, this dessert is easy to make, and sure to become a favorite.

Print Recipe

Course Dessert

Cuisine American

Ingredients

Baked Lemon Pudding

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 Limoneira® lemon zest only
1/2 cup milk
2 tablespoons butter

Lemon Custard Sauce

2 large eggs
3/4 cup sugar
2 tablespoons butter
1/2 cup fresh Limoneira® lemon juice 3-4 lemons
2 tablespoons lemon zest grated

Instructions

Lemon Pudding

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a medium baking dish or casserole.
Measure the flour, baking powder, salt, sugar and lemon zest in a bowl. Mix to sift together and blend.
Melt the butter and mix it with the milk. The mixture should be warmed but not hot.
Pour the milk-butter mixture into the dry ingredients. Blend together until throughly combined.
Transfer the pudding into the baking dish.
Bake for about 30to 35 minutes. The top should be a golden brown.
Remove from the oven and allow it to cool for about 10 minutes before serving with the sauce.

Lemon Custard Sauce

Bring the double boiler to a simmer.
As it heats, beat the eggs and sugar together until frothy.
Stir in the butter, then the lemon juice and zest.
Cook over simmering water for about 10 to 15 minutes. The mixture should become thick enough to coat the back of a spoon.
You can use the sauce warm, or refrigerate and use cold for up to 1 week.
Suggestion: Both the sauce and the pudding go great with vanilla ice cream too.

Notes

NOTE: You can create a double boiler for the sauce by placing a large pot half-filled with water on the burner, then a smaller pot inside it (ideally just big enough to float on the water but still be steady).

Keyword Lemons

Tried this recipe?Let us know how it was!