Baked Lemon Pudding With Blueberry Jam
Updated Feb. 3, 2025
- Total Time
- 1 hour 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons/28 grams unsalted butter, softened
- 1cup/200 grams granulated sugar
- 2large lemons, zested and juiced (about 2 tablespoons zest and ½ cup juice)
- ½teaspoon fine sea salt
- 3large eggs, yolks and whites separated
- ¼cup/31 grams all-purpose flour
- 1cup/236 milliliters whole milk
- ⅓cup/about 120 grams blueberry jam
- Powdered sugar, for serving
Nutritional analysis per serving (6 servings)
309 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 46 grams sugars; 5 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees with a rack in the center.
- Step 2
In a large bowl, combine butter, sugar, lemon zest and salt, using a wooden spoon to mash together. Mix in egg yolks, then whisk in flour. Whisk in lemon juice and milk.
- Step 3
In a small bowl, stir blueberry jam to loosen.
- Step 4
Using a whisk, electric mixer or electric beaters, beat egg whites to stiff peaks. Fold into batter.
- Step 5
Pour batter into a glass pie dish or shallow gratin dish and use a spoon to top with small dollops of jam. Bake until golden brown on top and just set (a wiggle in the center is fine), about 30 to 35 minutes. Cool for 10 minutes, then use a spoon to serve warm or room temperature with a dusting of powdered sugar.
Private Notes
Comments
First time made as recipe is written. Used weights where provided. Very lemony-good but very sweet. Second time, made per recipe except for reducing sugar by 10% to 180 grams. That worked to keep structure in the dish (sugar aids structure as well as adding sweetness) and make it taste more lemony-tart. But this is quite a sweet dish so if that's not what you're looking for, move along. ;-) A hit at my house. Baking time in glass 9" pie dish (23 cm) was just shy of 40 minutes to perfect.
Going to try this with fresh raspberries, mashed with a fork and then dolloped onto the lemon pudding as directed in the recipe. Raspberries are so delicious with lemon curd, maybe this will be even better!
Could you make this gluten-free with almond flour?
This was so good! After reading the comments, I was a little concerned about how sweet it might be, so I very minimally cut back on the sugar and used fresh raspberries, and blueberries. It turned out divine. Just the right amount of lemon Tang versus sweetness. Definitely will be making it again.
Made as written but this did not work at all, it was a runny mess after an extra 10 minutes in the oven. We're avid bakers and have made baked pudding before without issue, maybe our jam was too runny? But we are now an hour late to our dinner party as we scramble to throw something else together. Not worth the risk, try something else.
I will mash my fresh blueberries and mix a wee bit of starch in. Hopefully that will reduce extra liquid and the sweetness people have commented on.