Warm & Gooey Citrus Pudding


  • 5 tablespoons butter, softened *note: 1 tablespoon shall be reserved for greasing the dish*
  • 1-1.5 cups sugar (if your citrus is very sweet, use less sugar)
  • 1-2 tablespoons lemon zest (however you can swap for any citrus - lime, grapefruit, orange, blood orange)
  • 3 large eggs, separated
  • 5 tablespoons all purpose flour
  • 1 cup half and half
  • 6 tablespoons lemon juice (swap for any citrus)
  • Icing sugar, for dusting (optional)


1 _ Preheat oven to 350 degrees farenheit and grease 9"X9" oven safe dish. Set aside.

2 _ In a large bowl (or bowl of electric mixer), using hand mixer, beat butter, sugar and lemon zest until pale and fluffy. Beat in egg yolks one at a time until incorporated.

3 _ Add the flour and half and half alternatively until incorporated, then add the lemon juice until you have a smooth and silky batter.

4 _ In a separate bowl, using hand mixer (or a whisk, if you are in need of an arm workout) beat egg whites until fluffy and glossy white, but stiff.

5 _ Fold the lemon batter and egg whites together until just combined and pour into baking dish.

6 _ Place your baking dish into a larger pan that is at least 1/2 the height of your dessert's dish and fill with hot (not boiling) water until it reaches 1/2 the way up your lemon dessert's dish. Note: I like to add the water once the dishes are already placed IN the oven, using a pitcher with a spout as i am not very adept at transferring delicate dessert batter surrounded by water into the oven from the counter without turning the delicate batter into inevitable soup. However if you are graceful and can, please do! Bake for 50 minutes, or until top of dessert is golden brown and cracking. the dessert will still seem giggly, but this is ok as there is a sinful layer of curd at the bottom that will make you swoon. The longer you cook it, the more cakey it will become (which is not necessarily a bad thing!)

7 _ Dust with icing sugar, and serve immedietely!