Old Fashioned Lemon Pudding Recipe

Sugar: Adds sweetness to balance the tartness of the lemons.

All-purpose flour: Helps thicken the pudding mixture.

Lemon juice: Provides the main citrus flavor for the pudding.

Lemon zest: Enhances the lemon flavor with a more intense citrus aroma.

Large eggs: Separated to create a light and airy texture in the pudding.

Milk: Adds creaminess to the pudding mixture.

Salt: Enhances the overall flavor by balancing the sweetness and tartness.

When beating the egg whites, ensure your bowl and beaters are completely clean and free of any grease or residue. Any fat can prevent the egg whites from reaching stiff peaks. Additionally, adding a pinch of salt can help stabilize the egg whites and make them easier to fold into the lemon mixture.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note to the pudding. Use ¾ cup of honey for every cup of sugar.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, earthy sweetness. Use ¾ cup of maple syrup for every cup of sugar.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the pudding similarly to flour. Use 1 tablespoon of cornstarch for every 2 tablespoons of flour.

• all-purpose flour - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickener that works well in puddings. Use 1 tablespoon of arrowroot powder for every 2 tablespoons of flour.

• fresh lemon juice - Substitute with lime juice: Lime juice provides a similar tartness and acidity. Use the same amount as lemon juice.

• fresh lemon juice - Substitute with white vinegar: White vinegar can mimic the acidity of lemon juice. Use ½ cup of vinegar for every ¾ cup of lemon juice.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrus flavor. Use the same amount as lemon zest.

• lemon zest - Substitute with orange zest: Orange zest provides a slightly sweeter citrus note. Use the same amount as lemon zest.

• large eggs - Substitute with egg replacer: Commercial egg replacers can mimic the binding properties of eggs. Follow the package instructions for the equivalent of 3 large eggs.

• large eggs - Substitute with silken tofu: Silken tofu can provide a similar texture and protein. Use ¼ cup of blended silken tofu for each egg.

• milk - Substitute with almond milk: Almond milk offers a dairy-free alternative with a mild flavor. Use the same amount as milk.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor. Use the same amount as milk.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral profile. Use the same amount as salt.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same quantity as regular salt.

• Allow the lemon pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the pudding watery.
• Transfer the cooled pudding into an airtight container. If you don't have an airtight container, you can use a bowl covered tightly with plastic wrap.
• Place a piece of plastic wrap directly on the surface of the pudding before sealing the container. This prevents a skin from forming on top.
• Store the pudding in the refrigerator. It will stay fresh for up to 3 days.
• For freezing, ensure the pudding is completely cool. Transfer it into a freezer-safe container, leaving some space at the top as the pudding may expand when frozen.
• Label the container with the date so you can keep track of its freshness.
• Freeze the pudding for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight.
• After thawing, give the pudding a good stir to restore its creamy texture. If it appears too watery, you can gently heat it on the stove while stirring continuously until it thickens up again.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the lemon pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes or until warmed through.
  5. Check the temperature by inserting a knife into the center; it should come out warm.

• Microwave Method:

  1. Transfer a portion of the lemon pudding to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Place the lemon pudding in a heatproof bowl.
  2. Set the bowl over a pot of simmering water (double boiler method).
  3. Stir gently and continuously until the pudding is warmed through.
  4. Be careful not to overheat, as this can cause the pudding to curdle.

• Steaming Method:

  1. Place the lemon pudding in a heatproof dish.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Steam the pudding for about 10-15 minutes or until heated through.
  4. Ensure the water does not touch the bottom of the dish to avoid sogginess.

• Oven: Preheat to 350°F (175°C) to bake the pudding.

• Mixing bowl: Use to combine sugar and flour, and later to mix the lemon mixture.

• Whisk: Mix the sugar and flour, and later the lemon mixture, ensuring a smooth consistency.

• Zester: Extract lemon zest from the lemon for added flavor.

• Juicer: Extract fresh lemon juice for the recipe.

• Egg separator: Separate egg yolks from egg whites efficiently.

• Electric mixer: Beat egg whites until stiff peaks form.

• Spatula: Gently fold the beaten egg whites into the lemon mixture.

• Baking dish: Pour the lemon mixture into this greased dish for baking.

• Larger pan: Place the baking dish inside this pan filled with hot water to create a water bath.

• Measuring cups: Measure out the sugar, flour, lemon juice, and milk accurately.

• Measuring spoons: Measure out the lemon zest, salt, and flour precisely.

• Grease brush: Grease the baking dish to prevent sticking.

Prepare ingredients in advance: Measure and organize sugar, flour, lemon juice, lemon zest, eggs, milk, and salt ahead of time to streamline the process.

Use an electric mixer: Beat the egg whites to stiff peaks quickly with an electric mixer instead of doing it by hand.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.

Utilize a water kettle: Boil water in a kettle for the water bath to speed up the process instead of waiting for it to heat in the oven.