Baked Key Lime Pudding

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Baked Key Lime Pudding

There’s something about citrus desserts that brings a little sunshine to the table—no matter the weather outside. And this Baked Key Lime Pudding has quickly become one of our household favorites. It all started when I had a few extra limes on hand and was craving something light yet comforting. I wanted that zesty, tart pop of key lime pie, but in a cozier, spoonable form. The result was this dreamy, baked pudding that has a silky-smooth center and a subtle golden top, like a warm hug with a citrusy kiss.

What I love most about this recipe is how effortlessly it comes together. It’s made with simple ingredients, but the flavor payoff is huge. The tanginess of the lime paired with the creamy texture makes it irresistible—and my family couldn’t agree more. I still remember the first time I served it after dinner; my husband went back for seconds before I could even ask what he thought, and the kids kept asking if there was more. It’s one of those desserts that tastes fancy but feels like comfort food, perfect for special occasions or just a little weeknight treat.

This baked pudding is a sweet way to end any meal, and it stores beautifully, making it a great make-ahead option. If you’re looking for something unique but totally doable, this recipe will not disappoint. It’s now a regular in our dessert rotation—and I wouldn’t be surprised if it ends up in yours too.

Questions I Often Get Asked About This Recipe

Can I use regular limes instead of key limes?
Yes! While key limes offer a more aromatic and slightly floral flavor, regular limes work just fine. Just be sure to use fresh juice.

Does this pudding need a water bath?
No water bath needed! This pudding bakes gently at a lower temperature, creating that soft, custard-like center without the fuss.

Can I make this ahead of time?
Absolutely. This pudding keeps well in the fridge for up to 3 days. Just cover and chill, then bring to room temperature or serve slightly warmed.

Can I freeze leftovers?
I wouldn’t recommend freezing as the texture can change after thawing. It’s best enjoyed fresh or refrigerated.

Is this recipe kid-friendly?
Very! The citrus is bright but not overwhelming, and the smooth, creamy texture makes it a hit with little ones.

What You Need to Make Baked Key Lime Pudding

Ingredients:

1/2 cup (120ml) freshly squeezed key lime juice

1 tablespoon lime zest

3 large eggs

3/4 cup (150g) granulated sugar

1 cup (240ml) whole milk

1/2 cup (120ml) heavy cream

1/4 cup (30g) all-purpose flour

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

Powdered sugar, for dusting (optional)

Tools & Equipment:

Mixing bowls

Whisk

Fine grater or microplane (for zesting)

Baking dish or individual ramekins

Oven-safe water tray (optional for even heat distribution)

Cooling rack

How to Make Baked Key Lime Pudding

Preheat your oven to 325°F (160°C). Lightly grease a baking dish or individual ramekins and set aside.

Whisk the eggs and sugar together in a medium bowl until smooth and pale. Add in the lime juice, zest, milk, cream, and melted butter. Mix until well combined.

Sift in the flour and salt, then whisk again until the batter is smooth and lump-free.

Pour the mixture into your prepared baking dish or ramekins. Place the dish(es) on a baking sheet for easy handling.

Bake for 35–40 minutes, or until the top is lightly golden and the center is just set—it should still jiggle slightly when nudged.

Remove from the oven and let cool on a rack for at least 15 minutes. The pudding will continue to set as it cools.

Dust with powdered sugar before serving, if desired. Enjoy warm, at room temperature, or chilled.

Tips for Making the Best Baked Key Lime Pudding

Use fresh juice and zest: Bottled lime juice doesn’t offer the same brightness. Freshly squeezed is always best.

Don’t overbake: The center should have a gentle wobble when it’s done. Overbaking will lead to a firmer texture and less creaminess.

Serve with whipped cream: A dollop of lightly sweetened whipped cream adds an extra touch of indulgence.

Make it in ramekins for entertaining: Individual servings look elegant and make for easy portion control.

Chill for a firmer set: If you prefer a more mousse-like texture, let the pudding chill completely before serving.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was absolutely delicious! My husband said it reminded him of a key lime pie his grandma used to make. Instant hit!”

⭐️⭐️⭐️⭐️ “Great flavor, but mine turned out a little more like a custard. Next time I’ll bake it a few minutes longer.”

⭐️⭐️⭐️⭐️⭐️ “So easy to make and a perfect way to use up limes. I made mine in ramekins and they looked so cute for our dinner party!”

⭐️⭐️⭐️⭐️ “I thought it was a tad too tart, but my kids loved it! Might reduce the zest slightly next time.”

⭐️⭐️⭐️⭐️⭐️ “Light, creamy, and just the right amount of zing. I’ve already shared this recipe with my sister!”

Printable Recipe

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