When you need a treat that’s bright, uplifting, and *actually* light, nothing beats a perfect citrus dessert. I am so happy to share my recipe for Creamy Lemon Thermomix Pudding with you today. It manages to be creamy, fluffy, and zingy all at once—it’s just magic! This recipe came to be because I deeply missed those bursts of sunshine that lemon desserts brought into our home back when I was growing up in Vermont, especially during the long, cold winters.
I wanted a wholesome treat that still felt indulgent and special, but didn’t weigh you down. Using the Thermomix makes achieving that silky smooth texture incredibly easy, handling all the separating and whisking for me. When I finally got the balance of intense lemon flavor and that comforting pudding finish just right on a spring afternoon, I knew I had a winner. Trust me, this bright dessert is going to become a staple whenever you need a wholesome, joyful lift!
Why You Will Love This Creamy Lemon Thermomix Pudding
Honestly, this is one of those rare recipes that feels like a treat for your soul but is secretly really good for you, too! I know you’re busy, and sometimes baking seems like a massive production. Well, this pudding skips all the stress and delivers massive flavor. It’s simple, wholesome, and just hits the spot.
Here are the top reasons I know you’ll be making this over and over:
- It’s genuinely fast! Most of the work is done efficiently by the Thermomix, so you can focus on what matters.
- The texture is incredible—it’s light, almost like a soufflé on top, but deeply creamy underneath.
- It uses simple, whole ingredients, giving you that fresh, clean flavor you crave in a dessert.
- It’s vibrant! That intense wash of lemon zest makes it feel like sunshine, whether it’s a chilly autumn evening or a hot summer day.
- It’s fuss-free. No tempering, no complicated double boilers. The machine handles the precision for you.
- It’s versatile! You can serve this warm right out of the oven, or keep it chilled for a refreshing bite later. For more bright, refreshing ideas, you should check out my lemonade recipe—it’s another burst of clean flavor!
- It provides that perfect balance we always aim for: deeply satisfying without being heavy.
Essential Ingredients for Your Creamy Lemon Thermomix Pudding
When we talk about making something truly satisfying that still feels aligned with mindful living, it all comes down to the ingredients you choose. I always say that for a dessert this simple, the quality really shines through! Everything in this pudding plays such a specific role in achieving that signature fluffy top and silky bottom. Don’t worry about substituting the core items, as they are what gives us that wonderful Italian-inspired brightness.
Here is exactly what you need for this light dessert:
- 175g white sugar
- 50g unsalted butter, plus extra for greasing
- 3 eggs, separated (this is crucial!)
- 1 large lemon, juice and zest (or 2 small lemons if you like it extra zesty)
- 200g full cream milk
- 60g plain flour
Ingredient Notes and Substitutions for Creamy Lemon Thermomix Pudding
Let’s talk about why these specific items matter. We rely on the full cream milk here because the richness helps stabilize the batter and ensures that silky, melt-in-your-mouth texture when it sets up. Don’t try to swap that out for skim milk; you’ll lose that beautiful mouthfeel!
For the lemons, this is where the magic happens. You need a full, vibrant lemon. When you’re zesting, try to avoid scraping down to the white pith underneath—that’s what makes things taste bitter instead of bright. You want that fragrant yellow part only! A good quality unsalted butter also makes a difference when creaming with the sugar; it gives us the best foundation for the fluffy structure we’re aiming for in the final bake.
Step-by-Step Instructions for Your Creamy Lemon Thermomix Pudding
This is where the Thermomix really shines! It takes something that sounds fussy—separating eggs and creating a light sponge—and makes it completely straightforward. Follow these steps exactly, especially paying attention to the timing when you whip the egg whites; that’s what gives us that wonderful fluffy structure we love in this dessert. If you’re getting ready to dive into more machine magic, you can always check out my whole collection of Thermomix baking recipes for more inspiration.
Preparing the Baking Dish and Oven for the Creamy Lemon Thermomix Pudding
First things first, get your oven ready! You want that heat stable before you start mixing. Preheat to 160°C using the fan-forced setting, or 180°C if you use a conventional oven. Grab your baking dish—the instructions call for a 24cm x 17cm x 4cm size—and really butter it well. Remember, we need this bath later, so make sure the sides are coated so your pudding doesn’t stick when we create that gentle steam environment.
Mixing the Base Batter Components in the Thermomix
We start by making superfine sugar: 10 seconds on speed 9 to pulverize white sugar. Then, add the butter and give it a quick chop (5 seconds/speed 8). Now, insert the butterfly whisk and cream that mixture for two full minutes on speed 3 until it looks smooth. Next, keep the blades on speed 2 and slowly add your egg yolks one by one. Once those are in, scrape down the bowl and mix just briefly (5 seconds/speed 2) to combine everything perfectly.
Time to clean up for the next stage! Remove the whisk, add your milk, lemon juice, zest, and flour. Mix for 10 seconds on speed 5, scrape down the sides again, and mix another 10 seconds on speed 5 until you have a smooth, lemony base. Pour this batter right into a separate large mixing bowl and quickly clean and dry your Thermomix bowl and whisk.
Folding in Egg Whites for a Light Creamy Lemon Thermomix Pudding
Now we build the air! Reinsert the clean butterfly whisk. Add those stiff egg whites into the clean bowl and whip them for 2 minutes on speed 3.5 with the measuring cap off until you see soft peaks forming. This fluffy cloud is what makes the pudding light! Now, this is my most important tip: Do not use the machine to mix these together. Gently fold those whipped whites into your lemon batter using a manual whisk. You want to fold, not stir, until they are just combined. If you over-mix here, you deflate all that beautiful air, and your pudding will be flat!
Baking and Serving the Finished Creamy Lemon Thermomix Pudding
Pour your airy mixture gently into that buttered dish you prepped earlier. Place the pudding dish inside a larger roasting pan. Slowly and carefully, pour boiling water into the roasting pan until it comes about three-quarters of the way up the sides of your pudding dish—that’s your bain-marie! Bake for 40 minutes until the top is lightly golden and looks set. Serve this right away while it’s warm and fluffed up, dusted with icing sugar, or let it cool slightly—it firms up beautifully when chilled too!
Tips for Perfect Creamy Lemon Thermomix Pudding Results
Even with the Thermomix doing most of the heavy lifting, tiny choices can make the difference between a good pudding and an absolutely breathtaking one. Because this dessert relies on those separated eggs for its structure, pay close attention to what you do right at the end. If you want that beautiful high fluff and silky texture, these small tweaks are honestly game-changers.
Here are the things I always double-check before I slide mine into the oven:
- Temperature Control for the Butter and Eggs: When you cream the butter and sugar, make sure the butter isn’t rock hard, but it shouldn’t be oily melted either. The egg yolks need to be added when the mixture is slightly cooled from the initial creaming, just so they fully emulsify without scrambling. Cold ingredients rushing the mixture is a recipe for a strange texture!
- Don’t Over-Whip the Whites: When whipping the egg whites, you want firm, glossy peaks, but if you go too far, they become dry and brittle. When you fold them in, stop the minute you see no big streaks of white left. Over-folding deflates them, and that air is what separates the creamy bottom from the light, spongey top layer! It’s better to have a tiny bit of white left than to knock all the air out.
- The Necessity of the Water Bath: Seriously, don’t skip the boiling water around the dish! This technique, a bain-marie, is essential for this specific recipe. It steams the pudding gently, ensuring the center cooks evenly and sets softly, rather than baking too harshly, which can cause the texture to tighten up too much or even curdle slightly.
- Don’t Peek Too Soon: Resist the urge to open the oven door before the 35-minute mark. That rush of cool air can cause the delicate structure of the risen pudding to collapse dramatically. Trust the fan-forced heat and wait until you can see that gorgeous golden top before testing for doneness.
Once you master these little details, your citrus pudding will come out perfect every time. If you love perfectly textured lemon bakes, you absolutely have to try my recipe for the Velvet Lemon Roll Cake—it has a lovely, soft crumb!
Serving Suggestions for Your Creamy Lemon Thermomix Pudding
One of the things I adore about this recipe is how adaptable it is! Sometimes I want it as a quick, comforting end to a weeknight dinner, and other times, I dress it up when friends pop over. It truly shines no matter how you present it. As I mentioned, chilling it completely changes the texture, turning it almost into a dense, silky custard, which is just divine.
Here are my favorite ways to serve up your Creamy Lemon Thermomix Pudding:
- Chilled and Zesty: Let it cool completely, then chill it for at least four hours. Right before serving, top it generously with extra finely grated fresh lemon zest. That intense aroma is heavenly.
- With Fresh Cream: A dollop of lightly sweetened whipped cream is a natural partner for the bright acidity of the lemon. Keep the cream simple so the pudding remains the star.
- Layered in Jars: For individual servings, especially when entertaining, layer the pudding in small jars. Alternate a layer of pudding with a layer of fresh or softly macerated berries—strawberries or raspberries work wonderfully. You can find a lovely idea for strawberry preparation that works well here!
- With Crunch: If you like texture contrast, serve it alongside simple shortbread or a plain vanilla biscuit. The crunch plays so nicely against the smooth pudding.
- Warm Comfort: Don’t forget the way it comes out of the oven! Serve it warm with a dusting of powdered sugar—it’s pure, nostalgic comfort food in a bowl.
No matter how you choose to serve it, make sure you have a tiny spoon ready because you won’t want to waste a bite!
Storage and Make-Ahead Guide for Creamy Lemon Thermomix Pudding
This pudding is so wonderful because it carries over beautifully! Unlike some baked goods that dry out after a day, this Creamy Lemon Thermomix Pudding actually transforms its texture when chilled, which I absolutely love. It’s perfect for making part of your meal prep or ahead of a gathering because you aren’t rushing right before serving.
You really don’t want to bake this too far in advance, though. The fluffiness of the top layer is best experienced within 24 hours of baking. So, timing is key!
Storing Leftovers
If you have any left—which, let’s be honest, is rare in my house!—storage is super simple. You must let the pudding cool down almost entirely on the counter first. Once it’s just warm, cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. Keep it in the refrigerator.
It will keep well for up to four days in the fridge. When it chills, the bottom creamy layer becomes very dense, almost like a thick, tangy cheesecake layer, while the spongey top firms up. It’s a completely different but equally delicious experience!
Serving Chilled vs. Reheating
For the best experience when serving leftovers, I nearly always serve it chilled. Pull it out of the fridge about 15 minutes before serving to let it take the chill off slightly, but don’t let it come to room temperature, especially if you are enjoying the denser texture.
If you really, truly prefer it warm, you can reheat individual portions gently in the microwave—but seriously, be careful! Only use short bursts (10 to 15 seconds maximum) on low power. High heat will dry out that delicate sponge top instantly. Honestly, though, I find reheating is just not necessary for this dessert; it truly shines when cool.
Make-Ahead Timing Strategy
To get the absolute best texture—that perfect separation between the light sponge and the creamy base—I recommend baking it the afternoon before you plan to serve it. This gives it adequate time to cool fully and set properly in the refrigerator overnight. When you pull it out in the morning, it looks gorgeous, holds its shape perfectly for slicing, and you haven’t spent any time in the oven on the day you’re entertaining. It’s my go-to strategy for when I want a showstopper dessert without the last-minute stress!
Frequently Asked Questions About Creamy Lemon Thermomix Pudding
I get so many thoughtful questions about my recipes, and that’s the best part about sharing in the kitchen! Whether you’re new to using the Thermomix or just trying to perfect that elusive texture, I’ve gathered some of the most common things people ask below. If you are looking for other machine-friendly ideas that focus on balance, don’t forget to check out my general guide to Thermomix Recipes Healthy!
Can I make this Creamy Lemon Pudding without a Thermomix?
That is a great question! While this recipe is absolutely optimized for the precision of the Thermomix—especially for effortlessly separating the eggs and whipping the whites—you certainly can make it without one. You’ll just have to put in a little more elbow grease!
For the crushing the sugar, use a regular blender or food processor and pulse it until very fine. For creaming the butter and sugar, use an electric hand mixer or a stand mixer. The trickiest part will be incorporating the yolks and then gently folding in the stiffly beaten egg whites. Take your time gently folding those whites in by hand with a whisk or spatula until just combined. Remember, the slower you go, the fluffier your pudding will be!
Is this considered an Italian Recipes dessert?
Absolutely! While I developed this specific version with the Thermomix for convenience, the style of dessert fits perfectly into the wider world of Italian Recipes. Italian desserts, much like this one, often focus on brightness, using fresh citrus zest and juice to cut through richness. Think of a lighter version of a *torta della nonna* in pudding form!
It’s light, refreshing, and relies on simple, high-quality components, which is a hallmark of the best Italian cooking, whether it’s for dinner or dessert. It’s sunshine in a bowl, which definitely fits that vibrant Mediterranean flavor profile.
How do I prevent the pudding from sinking after baking?
Sinkage usually comes down to one of two things, so pay attention to your egg whites and your oven door! First, make absolutely certain you haven’t over-folded the egg whites into the base batter. If you mix them too vigorously, you burst all those air bubbles that are responsible for the light, fluffy top layer. You should stop folding the second you no longer see large streaks of white.
Second, be super disciplined about opening the oven door. The temperature drop when you peek is dramatic for a delicate bake like this. Make sure your oven is fully preheated to the temperature listed (160°C fan is perfect) and wait until the pudding is visibly golden brown and set before checking it with a knife or toothpick. A little gentle setting time prevents too much collapse!
About the Developer: Olivia Bennett and Trust in Kitchen Recipes
Olivia Bennett is a Healthy Living Recipe Developer at Sena Recipes, known for her colorful and nourishing dishes. With a background in nutrition, she makes healthy eating feel simple and flavorful. She is dedicated to creating kitchen recipes that are both satisfying and genuinely good for you.
You can trust the techniques here because they come from a place of wanting balanced, joyful food. Connect with Olivia to see more of her wellness-focused creations.
Share Your Creamy Lemon Thermomix Pudding Experience
Now that you’ve whipped up this bright, beautiful Creamy Lemon Thermomix Pudding, I truly want to hear all about it! Sharing recipes is one thing, but hearing how they turned out in your kitchen is the absolute best part for me as a developer.
Making these wholesome, light desserts should be a joyful experience, and your feedback helps me keep sharing recipes that truly work for busy people like us. Did you serve it warm or chilled? Did you add extra zest on top?
Don’t be shy! If you loved it, click the star rating right here on the page—it helps other home cooks find this sunny dessert. If you have any specific thoughts, tips, or kitchen triumphs you want to share, please leave a detailed comment below. I read every single one, I promise!
And if you’re sharing photos on Instagram or Pinterest, tag us! Seeing those gorgeous, airy puddings in your homes brings such a smile to my face. Tag me directly, or feel free to reach out through my contact page if you have any other questions about making this shine.
Happy baking, and thank you for being part of our healthy cooking community. Enjoy every refreshing bite!
Print
Creamy Lemon Thermomix Pudding
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light, refreshing, and creamy lemon pudding made easily in the Thermomix, perfect for a wholesome dessert.
Ingredients
- 175g white sugar
- 50g unsalted butter, plus extra for greasing
- 3 eggs, separated
- 1 large lemon, juice and zest (or 2 small lemons)
- 200g full cream milk
- 60g plain flour
Instructions
- Preheat the oven to 160°C fan-forced (180°C conventional). Grease a 24cm x 17cm x 4cm baking dish with butter.
- Add the sugar to the Thermomix bowl and pulverise for 10 sec/speed 9. Add the butter and chop 5 sec/speed 8. Scrape down the sides. Insert the butterfly whisk and whisk for 2 mins/speed 3. Scrape down the sides.
- With the blades rotating on speed 2, add the egg yolks one at a time through the hole in the lid until combined. Scrape down the bowl and mix for 5 sec/speed 2 until thoroughly combined.
- Remove the butterfly whisk. Add the milk, lemon juice, lemon zest, and flour to the mixing bowl. Mix for 10 sec/speed 5. Scrape down the bowl and mix again for 10 sec/speed 5 until smooth. Pour the batter into a large mixing bowl. Clean and dry the Thermomix bowl and butterfly whisk.
- Insert the butterfly whisk. Add the egg whites and whip for 2 mins/speed 3.5 (measuring cap off) until soft peaks form.
- Gently fold the whipped egg whites into the batter using a manual whisk until combined. Do not over-mix.
- Pour the pudding mixture into the prepared baking dish. Place the dish inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about three-quarters of the way up the sides of the pudding dish.
- Bake in the oven for 40 minutes until lightly golden on top and the sponge is fluffed up. Dust with icing sugar and serve straight away with cream.
Notes
- This recipe was inspired by a love for bright, refreshing desserts that feel both comforting and energizing.
- The pudding is silky and bright when chilled and topped with extra lemon zest.
- Serve this pudding in small jars or layered with berries for guests.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Creamy Lemon Pudding, Thermomix Pudding, Lemon Dessert, Italian Dessert, Easy Pudding, Citrus Dessert, Vegetarian Dessert