We’ve been growing this lemon for about 9 months, first on our front porch in the summer, and since then in our west facing bedroom window. It was huge and lovely, and it was finally time to pick it. What should we make with it?

We chose to make New York Times’ Baked Lemon Pudding recipe, borrowed here unchanged; it was their most downloaded recipe in the month of February this year, which is why it was on my radar.

We made it while our daughter was home. She and my husband were particularly fans of this– they like a custards more than I do– and wanted the recipe on the blog to be able to find it and make it again. This is light and neither overly sweet nor overly sour.

As this cooks it splits into two distinct layers, custardy on the bottom, and fluffy on the top.

Our lemon was so large one was enough, but usual sized lemons you’ll need two.

Baked Lemon Pudding Recipe

1 Tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 Tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting (we didn’t use)
Softly whipped cream, for serving (we didn’t use)

Heat oven to 350 degrees and set a rack in the middle of the oven.

Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.

Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.

In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.

Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)

Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.

Enjoy!