Mother’s Day Treat: Just 5 ingredients. I make this when I want to impress without the fuss

Variations & Tips
For a milder lemon flavor, reduce the lemon juice to 1/4 cup and skip the zest; this can be helpful for picky eaters who prefer something less tangy.
If your family loves extra brightness, you can add an additional teaspoon of lemon zest without changing the other measurements. To make a slightly richer dessert, replace 1/4 cup of the milk with heavy cream. For a lighter texture, you can use 2% milk instead of whole, though the custard will be a bit less creamy.
Serving of lemon sponge pudding topped with berries
Serving of lemon sponge pudding topped with berries
If you’d like a pretty finish for holidays, dust the top lightly with powdered sugar right before serving, or scatter a few fresh berries on top of each bowl. For kids who don’t love obvious “bits,” strain the lemon juice before using and skip the zest so there are no visible flecks.
If your slow cooker runs hot, start checking at 2 hours to avoid overcooking the sponge; it should look set but still very soft. Always use pasteurized eggs when possible and keep raw egg whites and yolks refrigerated until you’re ready to mix the batter.
Once cooked, refrigerate leftovers within 2 hours in a covered container and eat within 2–3 days; reheat gently in the microwave in short bursts so the custard doesn’t curdle. Avoid leaving the finished pudding sitting on the warm setting for more than 1 hour, as it can dry out and the eggs can become overcooked.