Description
Sicilian Lemon Pudding is a light, zesty dessert with a creamy, custard-like base and a bright lemon flavor that captures the essence of Mediterranean simplicity and freshness.
Ingredients
Scale
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tbsp lemon zest (from about 2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 cup whole milk
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish or individual ramekins.
- In a bowl, whisk together egg yolks, sugar, flour, and salt until smooth.
- Add lemon zest, lemon juice, and milk to the mixture. Stir to combine.
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the lemon mixture, being careful not to deflate them.
- Pour the batter into the prepared dish or ramekins.
- Place the dish in a larger baking pan and pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish (water bath).
- Bake for 35–40 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
- Cool slightly before serving warm, or chill for a cold version. Dust with powdered sugar if desired.
Notes
- For extra citrusy flavor, add a few drops of lemon extract.
- Use Meyer lemons for a sweeter, less acidic pudding.
- Can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 27g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
Keywords: lemon pudding, Sicilian dessert, Italian lemon recipe, baked lemon custard, Mediterranean dessert