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). —thefood
Test Kitchen Notes
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.
butter, softened note: 1 tablespoon shall be reserved for greasing the dish
1 1/2 cups
sugar (if your citrus is very sweet, use less sugar)
1 1/2 tablespoons
lemon zest (however you can swap for any citrus - lime, grapefruit, orange, blood orange)
large eggs, separated
all purpose flour
half and half
lemon juice (swap for any citrus)
icing sugar, for dusting (optional)
In This Recipe
Preheat oven to 350 degrees farenheit and grease 9"X9" oven safe dish. Set aside.
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.
Add the flour and half and half alternatively until incorporated, then add the lemon juice until you have a smooth and silky batter.
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.
Fold the lemon batter and egg whites together until just combined and pour into baking dish.
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!)