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Robin Ward

Baked Lemon Pudding with Blueberry Jam

Baked Lemon Pudding with Blueberry Jam – Lusciously tangy with a golden-baked top, velvety custard center, and vibrant blueberry jam—pure citrus bliss in every spoonful.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Dessert
Cuisine: #AmericanHome-Style, british
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (28g) Tbsp unsalted butter, softened
  • ¾ (180g) cup  granulated sugar
  • 2 large lemons, zested and juiced (about 2 tablespoons zest and ½ cup juice)
  • ½ tsp fine sea salt (I used Diamond Crystal baking salt.)
  • 3 large eggs, yolks and whites separated
  • ¼ (31g) cup all-purpose flour
  • 1 (236ml) cup whole milk
  • ⅓ (120g) cup blueberry jam
  • Powdered sugar, for serving

Equipment

  • handheld electric beater
  • 10-inch quiche pan works perfectly. Alternatively, use a 9-inch glass pie pan, or an 8-inch square baking dish.

Method
 

  1. Heat oven to 350 degrees with a rack in the center.
  2. In a large bowl, combine butter, sugar, lemon zest and salt, using a wooden spoon to mash together. Mix in egg yolks, then mix in flour. Whisk in lemon juice and milk.
  3. In a small bowl, stir blueberry jam to loosen.
  4. Using a whisk, electric mixer or electric beaters, beat egg whites to stiff peaks. Fold into batter.
  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.

Notes

I used Diamond Crystal fine kosher baking salt.