Lemon-Ricotta Pudding

 Lemon-Ricotta Pudding is a fantastic dessert that sits somewhere between a rich, creamy custard and a light, airy cheesecake. It’s incredibly simple to make and always feels elegant.

Here is a classic, highly-rated recipe with tips for success.

Classic Baked Lemon-Ricotta Pudding

This recipe yields a delightfully textured pudding with a bright, fresh lemon flavor.

Yields: 6 servings
Prep time: 15 minutes
Cook time: 45-50 minutes
Cooling time: At least 30 minutes

Ingredients

• 1 lb (450g) whole-milk ricotta cheese

• 3/4 cup (150g) granulated sugar

• 3 large eggs

• Zest of 2 lemons

• 1/4 cup (60 ml) fresh lemon juice (from about 1-2 lemons)

• 1 teaspoon vanilla extract

• 1/4 teaspoon fine sea salt

• 2 tablespoons all-purpose flour

• Powdered sugar, for dusting (optional)

• Fresh berries or a berry compote, for serving (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish, a 1-quart baking dish, or six 6-ounce ramekins.

2. Combine Wet Ingredients: In a large bowl, whisk the ricotta cheese and sugar together until smooth. A few small ricotta lumps are okay, but try to get it as smooth as possible.

3. Incorporate Eggs: Add the eggs one at a time, whisking well after each addition until fully incorporated.

4. Add Flavorings: Stir in the fresh lemon zest, lemon juice, vanilla extract, and salt.

5. Add Flour: Gently whisk in the flour until just combined. Don’t overmix.

6. Bake: Pour the mixture into the prepared baking dish(es). Place the dish(es) in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the pudding dish. This water bath (bain-marie) is crucial for a creamy, not rubbery, texture.

7. Bake for 45-50 minutes for a single large dish, or 30-35 minutes for individual ramekins. The pudding is done when the edges are set but the center still has a slight jiggle.

8. Cool: Carefully remove the pudding dish from the water bath and place it on a wire rack. Let it cool to room temperature. It will firm up significantly as it cools.

9. Chill and Serve: For the best texture and flavor, cover and refrigerate for at least 2-3 hours, or preferably overnight. Dust with powdered sugar and serve with fresh berries or a berry compote.

Tips for the Perfect Pudding

• Ricotta Quality is Key: Use a good-quality, whole-milk ricotta for the richest flavor and creamiest texture. If your ricotta seems very watery, you can drain it in a fine-mesh sieve for 15-30 minutes before using.

• Get Zesty: Don’t skip the lemon zest! It contains potent citrus oils that provide an incredible burst of flavor.

• The Water Bath is Non-Negotiable: This gentle, even heat prevents the eggs from curdling and ensures a silky-smooth custard. Just make sure no water splashes into the pudding mixture.

• Don’t Overbake: The center should still be a bit wobbly when you take it out of the oven. The residual heat will continue to cook it as it cools.

• Patience is a Virtue: This dessert is best served well-chilled. The flavors meld and the texture becomes perfectly set after a few hours in the refrigerator.

Variations to Try

• Lemon-Blueberry: Fold 1/2 cup of fresh or frozen blueberries into the batter before baking.

• Orange-Ricotta Pudding: Substitute the lemon zest and juice with orange for a sweeter, milder citrus flavor.

• Almond: Add 1/2 teaspoon of almond extract along with the vanilla and sprinkle sliced almonds on top before baking.

• Cornmeal Variation: Replace the all-purpose flour with an equal amount of fine cornmeal for a subtle polenta-like texture and flavor.

Enjoy your delicious, homemade Lemon-Ricotta Pudding