cooking · Dessert

Slow Cooker Lemon Pudding

Love a sweet and tart dessert? That you can let cook in the slow cooker while you make dinner? I visited back an older post of mine, and knew we’d enjoy it again. This dessert does contain eggs though – a very rare treat in our house.


Slow Cooker Lemon Pudding


  • 1 cup granulated sugar (used organic)
  • 2 Tbsp all-purpose flour (white whole wheat works)
  • 2 large eggs, separated (used local raised)
  • 1 cup milk
  • 1 Tbsp fresh lemon zest
  • ¼ cup fresh lemon juice
  • 3 Tbsp unsalted butter, melted


Grease the insert of a 3½ to 4 quart slow cooker with a little butter.

In a large bowl whisk sugar and flour, whisk in egg yolks, milk, lemon zest, lemon juice and butter.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into lemon mixture.

Transfer to the slow cooker insert. Cover and cook on high for 2½ hours, turn off, remove cover and let sit for 30 minutes.

Serve warm or chilled.

Serves 4.

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