Warm & Gooey Citrus Pudding

By • January 16, 2012 33 Comments

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Author Notes: this recipe is a pucker-punching hit!
it can easily bake while you eat at your dinner party, as it is best served straight from the oven. the texture is like nothing else, as i have been known to dream about it's sticky, ooey, gooey, curd/cake combo.
you can use whatever citrus you have on hand, however lemon is the ultimate. i imagine that meyer lemon would be divine, however i would suggest you cut the sugar to suit their sweetness.
the sugar in this recipe can be adjusted to suit your citrus, or your tastes.

inspired by fussfreecooking.com, who in turn got the recipe from "good looking - the new essentials" by jill dupleix.
i've adapted this recipe by swapping lemon for just about any citrus you have on hand, and making the preparation process simpler to accomplish. i also replace milk with half and half and adjust the sugar based on the citrus i am using. lastly, ingredient amounts are modified to US standards (and some are increased, decreased to suit).

Food52 Review: WHO: thefood is an interior designer from Canada.
WHAT: A sunny, gorgeous pudding that whips up in no time.
HOW: Mix a batter, fold in egg whites, and bake. Top with powdered sugar.
WHY WE LOVE IT: The batter for this comes together in minutes, but the finished product exudes elegance, refinement. We love the fact that you can make this with whatever citrus you have on had -- or you're in the mood for. Plus, with it's layers of curd and custard, it's warm and gooey in all the right places.
The Editors

Serves 4-6

  • 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!

More Great Recipes: Fruit|Breakfast & Brunch|Desserts|Breakfast

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Comments (33) Questions (0)


18 days ago RB

Made this thrice already! The first with oranges, then lemon and oranges, and then limes! A hit every time! Deceivingly light! :)


7 months ago dwayla

Any thoughts on a lime version as a finish to a shrimp taco meal? The mango salsa has a big punch of sweetness already.

I think I want margarita-styled rustic pudding.


11 months ago PattyTatTat

This is exactly like a Pennsylvania Dutch Recipe for Lemon Sponge Pie, which is baked in a pie crust. My favorite pie!


about 1 year ago Amanda

Can I sub cream/heavy cream for the half and half?


over 1 year ago hana

this tasted really good. Can i double up on the amount and put in a single dish? It was a bit thin when i first did the recipe. this time i need to feed a larger crowd.


over 1 year ago Lessardi

This is AMAZINGLY delicious.


almost 2 years ago tess

I'm allergic to wheat so I used a gluten free-wheat free flour. it was delicious! my friend didn't have a mixer so I had to do everything by hand (arms!--what a workout). then dinner was delayed so it actually sat in the kitchen for an hour and it was still perfect!


almost 2 years ago Doris

My son is allergic to flour is there a substitution I could use ?


almost 2 years ago tess

Thanks! Am going to dinner at a friends how so thought i could make it now and refrigerate instead of taking over her kitchen when i get there. a little worried that the egg whites won't stay firm that long.

Happy Thanksgiving! I'm an interior designer too.


over 1 year ago Señora Hughes

Hi there! Just wondering what the result of making in advance was? I want to make it for a dinner party tomorrow but also, want to make in advance and then just pop in the oven during the meal... Thanks!


almost 2 years ago tess

can i make this ahead and bake it later while I'm having dinner? i want the warm gooey but would love to make in advance


almost 2 years ago thefood

Hi Tess,
I usually make the mixture when I am prepping dinner and then have it in the oven while we eat dinner so it is ready right after, if that helps at all.
I haven't made it any further in advance than that though.

Enjoy! Alana


almost 2 years ago Heather

I would love this dessert, but how could I get more juice at the bottom? By adding more half and half?


almost 2 years ago thefood

Sorry for the late response on this one.
I'm not sure about making it more runny at the bottom, but I would assume that more half and half would be a good start!
You could also bake it a little bit less, that would help too!
Enjoy! Alana


about 2 years ago Lindy Bennetts

Please ignore my ignorance, but What is half and half?


about 2 years ago thefood

Hi Lindy - half and half is store bought cream typically used for coffee. It's a mixture of half full cream, and half milk.


over 2 years ago LE BEC FIN

neat ideas here. you might also want to try first grinding together your sugar and zest in a mini food processor; i find that this technique draws out more of the citrus flavor. I think i might add chopped pecans to this; i love lemon and pecans together. thx for the inspiration!


over 2 years ago laurenlocally

Lauren is Food52's VP of Sales.

Absolutely adored this! So easy, so yummy, perfectly giggly, and from a fellow Canadian no less.


over 2 years ago Bevi



over 2 years ago thefood

Thanks for the congrats & kind comments, folks! So flattered & excited to be chosen as a wildcard!


over 2 years ago Helana Brigman

This looks DELICIOUS!


over 2 years ago Lucy Mercer

Oh my, this does look good!


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Warm? Gooey? Citrus? Yes, I would say you have all the bases covered here, quite nicely. Congratulations! ;o)


over 2 years ago thefood

Thanks, from you that means a lot!


over 2 years ago lapadia

Congrats! Lemon comfort at its best!