Everyone’s saving this baked lemon pudding recipe

You'll need only six ingredients and an hour's time.

View in browser|nytimes.com Continue reading the main story March 4, 2023 David Malosh for The New York Times Everyone's Saving This Baked Lemon Pudding Recipe It's remarkable what you can accomplish with just six ingredients and an hour's time. Perhaps that's what's so appealing about this baked lemon pudding (above), which David Tanis adapted from the pastry chef JR Ryall. One thing's for certain — it was the most-saved New York Times Cooking recipe this week, and readers are eager to make it! What to eat before dessert? How about something else with notes of lemon, like Alexa Weibel's creamy Swiss chard pasta with leeks, tarragon and lemon zest or Melissa Clark's roasted white fish with lemony almondine? Or double down on cozy with Christian Reynoso's winter squash and rice soup with pancetta. Find more dishes to cook in this weekly collection of popular recipes. Continue reading the main story ADVERTISEMENT Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Roasted White Fish With Lemony Almondine By Melissa Clark 20 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest By Alexa Weibel 30 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Baked Lemon Pudding Recipe from JR Ryall Adapted by David Tanis 1 hour Makes 4 to 6 servings Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Winter Squash and Rice Soup with Pancetta By Christian Reynoso 40 minutes Makes 4 to 6 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018