When I was a kid, my Nonna used to hand me a warm spoonful of lemon pudding straight from the baking dish and wink like she’d just revealed a secret. The kitchen smelled like citrus zest and melted butter, and the spoon made a soft, custardy sound as it dug into the silky center. I chased that first taste for years — bright, tangy, and creamy with a slightly golden top — until I recreated her version on a busy weeknight. This Sicilian Lemon Pudding keeps that homey charm: simple pantry ingredients, a little zest, and a comforting custard that sings of sunshine. Try it when you need something happy, quick, and a little nostalgic.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
Why This Recipe is Awesome
This pudding tastes like lemon curd met a custard and decided to throw a little party. It gives you a thin, golden top with a lush, slightly wobbly center that melts on the tongue. It comes together with basic ingredients, and it behaves — no tempering eggs or fancy equipment. Who doesn’t love a dessert that smells like fresh citrus and butter while it bakes? Plus, it’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 2 large lemons — zest of both and 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
For the Sauce / Garnish (if applicable):
- Whipped cream or a dollop of ricotta sweetened with a little powdered sugar and lemon zest (optional)
- Fresh berries for color (optional)
How I Make It
Step 1:
I start by preheating the oven to 350°F and greasing an 8-inch square baking dish or a similar 9-inch round. While the oven heats, I zest both lemons so my kitchen fills with that bright, citrus perfume. Then I juice them until I have about 1/2 cup of lemon juice. The smell alone perks me up.
Step 2:
I whisk together the 3 eggs and 1 cup sugar in a large bowl until the mixture looks a bit thick and pale — about 1–2 minutes by hand or 30–45 seconds with a mixer. Then I stir in the melted 1/2 cup butter, 1 tsp vanilla, and the fresh 1/2 cup lemon juice. If your butter feels hot, wait until it cools so it doesn’t cook the eggs. That’s a tiny fix most people forget.
Step 3:
I sift the 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt into the wet mixture and fold gently. I add the 1 cup milk and the bright lemon zest, stirring until the batter looks smooth and slightly thick. Don’t overmix; a few small streaks of flour are fine — the puddings bakes into a tender texture when you treat it gently.
Step 4:
I pour the batter into the prepared dish and smooth the top. The batter smells faintly of butter with a lively lemon backbone. I pop it into the oven and bake for 40–45 minutes. Look for a light golden top and a gentle jiggle in the center — it will finish setting as it cools. If you poke the center with a toothpick, it should come out mostly clean with a few moist crumbs, not wet batter.
Step 5:
I let the pudding cool on a rack for at least 15 minutes so it firms up a touch. I dust it with powdered sugar and add a spoonful of whipped cream or sweetened ricotta if I want extra richness. Serve warm or at room temperature. The top will offer a little crackle and the center tastes like lemon silk.
Pro Tips
- Room-temperature eggs whisk up lighter and create a silkier custard — take them out of the fridge 20 minutes before you start.
- If your butter is too hot, it cooks the eggs. Let it cool until warm to the touch before adding.
- Use fresh lemon juice and zest — bottled lemon juice lacks the bright aroma that makes this pudding sing.
- If the top browns too quickly, tent the dish loosely with foil and keep baking until the center jiggles slightly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for 2% or half-and-half for a creamier pudding; reduce baking time slightly if you use half-and-half.
- For a gluten-free version, use a 1:1 gluten-free flour blend; texture will stay similar but check doneness a few minutes earlier.
- Dairy-free option: replace butter with ¾ the amount of neutral oil and use almond or oat milk. Expect a slightly less buttery flavor.
- For lower sugar, reduce sugar to 3/4 cup and add a teaspoon of orange zest to boost brightness.
Variations & Tips
- Lemon-Blueberry: Fold 1 cup fresh blueberries into the batter for a fruity, colorful twist.
- Honey-Lemon: Replace half the sugar with honey for a floral sweetness; reduce oven time by 3–5 minutes.
- Ricotta Boost: Fold 1/2 cup whole-milk ricotta into the batter for extra silkiness and subtle tang.
- Herbal Twist: Add 1 tbsp finely chopped fresh basil or thyme for a grown-up, savory-citrus note.
- Mini Puddings: Bake in 6 ramekins for 20–25 minutes for single-serve desserts with dramatic presentation.
- Creative twist: sprinkle toasted almonds and a drizzle of limoncello just before serving for a Sicilian-inspired flourish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake it, let it cool, then cover and refrigerate for up to 3 days. Rewarm in a 350°F oven for 10–12 minutes or serve chilled — both work beautifully. If refrigerating, let it sit at room temperature 10–15 minutes before serving to regain silkiness.
- Can I double the recipe?
- Sure thing. Use a larger 9×13-inch pan or two 8-inch pans. Bake time will increase slightly; start checking doneness around 45 minutes and expect up to 60 minutes for a deeper pan.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a light golden top and a gentle jiggle in the center. A toothpick should come out with moist crumbs, not raw batter. The pudding firms up as it cools.
- What if I don’t have ingredient X?
- Out of lemons? Use 2 tbsp bottled lemon juice plus 1 tsp lemon zest, but fresh is best. No milk? Use equal parts water and half-and-half or use a plant-based milk for a dairy-free option.
How I Like to Serve It
I serve this pudding warm with a spoonful of lightly sweetened whipped cream and some fresh berries for color. It works as a cozy weeknight finish, a bright spring dessert, or a sweet end to a lemony brunch. Pair it with a cup of espresso or a glass of sweet dessert wine — both bring out the citrus notes and feel delightfully Sicilian.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes or enjoy chilled.
- This recipe doesn’t require safe internal meat temperatures, but for reference, cook poultry to 165°F and ground meats to 160°F when applicable.
Final Thoughts
Closing: Go make a batch and let your kitchen fill with lemony warmth — then dig in and savor every spoonful. Now go impress someone — or just yourself — with your homemade masterpiece!