I love this recipe because it feels elegant but is surprisingly simple to make. The balance of sweet and tart lemon flavor is just right, and the contrast between the fluffy top and saucy base makes it feel special every time. It’s perfect for serving guests or enjoying as a cozy dessert at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
75g (2.7oz) butter, melted 1 Tbsp lemon zest ⅓ cup lemon juice 3 eggs, separated 1 cup milk 1 cup caster sugar ½ cup self-raising flour 1 Tbsp icing sugar Cream or ice cream, to serve
Directions
I begin by preheating the oven to 170°C on fan bake. I lightly grease an ovenproof dish or 4–6 ramekins, depending on the size I’m using.
In a mixing bowl, I combine the melted butter, lemon zest, lemon juice, egg yolks, and milk. I whisk everything together until smooth. I then sift in the caster sugar and self-raising flour and stir again until well combined.
In a separate clean bowl, I beat the egg whites using a mixer until soft peaks form. I gently fold half of the egg whites into the lemon mixture to loosen it, then carefully fold in the remaining egg whites, keeping the mixture as light as possible.
I spoon the mixture into the prepared dish or ramekins. I place them into a larger baking dish and carefully pour boiling water into the larger dish until it comes halfway up the sides of the smaller dishes.
I bake for 25–30 minutes, until the tops are lightly golden and the puddings are just set. Once baked, I remove them from the oven, dust with icing sugar, and serve warm with cream or ice cream.
Servings and Timing
This recipe serves 6. I usually spend about 20 minutes preparing everything and around 30 minutes baking, so the total time comes to about 50 minutes.
Storage/Reheating
I prefer serving Lemon Delicious fresh and warm, but leftovers can be stored covered in the refrigerator for up to 2 days. To reheat, I warm it gently in the oven or microwave until just heated through.
FAQs
Why does this dessert separate into layers?
The light batter and whipped egg whites create a sponge on top while the lemon mixture settles into a sauce underneath during baking.
Can I use lime instead of lemon?
I’ve made this with lime juice and zest, and it works beautifully with the same method.
Do I need ramekins for this recipe?
I often use ramekins, but one medium ovenproof dish works just as well.
How do I know when it’s done baking?
I look for a lightly golden top that’s just set but still soft in the center.
Can I make this ahead of time?
I find it’s best served fresh, but it can be baked earlier and gently reheated.
What kind of milk should I use?
I usually use full-cream milk, but standard milk works fine too.
Can I reduce the sugar?
I can slightly reduce it, but the balance of sweetness helps offset the lemon’s acidity.
Why use a water bath?
The water bath ensures gentle, even cooking and helps create the soft pudding texture.
Can I freeze Lemon Delicious?
I don’t recommend freezing it, as the texture changes once thawed.
What’s the best way to serve it?
I love serving it warm with cream or vanilla ice cream.
Conclusion
Lemon Delicious is one of my favorite desserts because it’s light, comforting, and full of bright citrus flavor. With its fluffy top and tangy sauce underneath, it’s a classic pudding I enjoy making whenever I want something simple yet special to end a meal.
