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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
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