Why You’ll Love This Recipe

I love these puddings because they’re elegant but simple to make. The bright lemon flavor pairs beautifully with the creamy mascarpone, creating a balance between zesty freshness and indulgence. Each pudding bakes into its own portion, which makes them perfect for dinner parties or cozy nights in. The candied lemon rind adds a lovely chewy sweetness that finishes them off beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

80 g butter, melted
2 tsp finely grated lemon rind
1/3 cup lemon juice
3 eggs, separated
1 1/2 cups caster sugar
1/2 cup self-raising flour
1/2 cup milk
250 g mascarpone
Icing sugar, for dusting

Candied lemon rind:
2 lemons
1/2 cup caster sugar

Directions

1. I preheat the oven to 180C (160C fan-forced) and grease six 1-cup-capacity ovenproof dishes or teacups.

2. In a large bowl, I whisk together the melted butter, lemon rind, lemon juice, egg yolks, caster sugar, flour, milk, and 1/2 cup of the mascarpone until smooth.

3. Using an electric mixer, I beat the egg whites until soft peaks form.

4. I gently fold one-quarter of the egg whites into the lemon mixture using a large metal spoon, then fold in the rest until just combined.

5. I spoon the mixture evenly into the prepared dishes and place them in a large baking dish.

6. I pour enough boiling water into the baking dish to come halfway up the sides of the dishes.

7. I bake for about 25 minutes, until the tops are golden and just set.

8. While the puddings bake, I prepare the candied lemon rind. I zest the lemons with a zester, then combine the rind, sugar, and 1/3 cup of water in a small saucepan over low heat. I stir until the sugar dissolves, then bring it to a gentle boil for about 5 minutes until the rind turns translucent. I lift the pieces out with a fork and spread them on baking paper to cool.

9. To serve, I dust the warm puddings with icing sugar and top each one with a spoonful of the remaining mascarpone and some candied lemon rind.

Servings and Timing

This recipe makes 6 puddings and takes about 45 minutes in total — 20 minutes to prepare and 25 minutes to bake. They’re best served warm straight from the oven for that signature gooey, saucy texture.

Variations

Sometimes I like to add a touch of vanilla extract or swap a bit of the lemon juice for lime juice for a twist. For an extra decadent finish, I top the puddings with a drizzle of lemon syrup or a scoop of vanilla ice cream. If I want to make it a little lighter, I replace some of the mascarpone with Greek yogurt.

Storage/Reheating

I store leftover puddings covered in the fridge for up to 2 days. To reheat, I place them in a low oven at 160C for 10 minutes or microwave them gently for about 30 seconds until just warm. The texture stays soft and creamy, though they’re best enjoyed fresh out of the oven.

FAQs

Can I make these ahead of time?

Yes, I prepare the mixture and refrigerate it in the dishes, then bake just before serving.

Can I use cream cheese instead of mascarpone?

Yes, but I soften it first and mix it well to keep the texture smooth.

Can I make one large pudding instead of individual ones?

Absolutely, I bake it in a 1.5L ovenproof dish for about 35–40 minutes.

How do I know when the puddings are done?

I look for golden tops that are just set, while the centers should still be saucy underneath.

Can I skip the candied lemon rind?

Yes, but I recommend keeping it — it adds a lovely sweet crunch and a burst of citrus flavor.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

What should I serve with these puddings?

I love them with whipped cream, vanilla ice cream, or extra mascarpone.

Can I make them gluten-free?

Yes, I swap the self-raising flour for a gluten-free version and add a pinch of baking powder.

Can I add other flavors?

A little grated ginger or coconut adds a fun twist, or I mix in some lemon liqueur for a grown-up version.

Why are my puddings flat?

If I overmix the egg whites, they can lose their airiness — I fold gently to keep them light and fluffy.

Conclusion

I love how these lemon delicious mascarpone puddings bring together tart lemon flavor and creamy richness in every bite. They’re soft, saucy, and elegant — a perfect mix of comfort and sophistication. Whether I make them for a dinner party or a quiet evening in, they never fail to impress with their light texture and bright citrus zing.