Two mornings ago I pulled a coat over my pajamas and quickly jumped into galoshes. Snow was falling and I was dumbfounded because we’d had 70 degree weather the week before. I grabbed the garden clippers to cut the dozen daffodils that had just bloomed in the front bed. At least I could enjoy them a bit longer inside, and it’s been nice having them on my kitchen counter. It’s almost been a substitute for sunshine.
Speaking of alternatives to sunshine, I’m still reveling in all kinds of bright, citrusy desserts. It’s been ages since I’ve made a baked pudding, and even longer since I’ve posted one to this blog (gosh, since my Daring Bakers’ days!). This lemon-lime version may be my favorite of all time, and I’m embarrassed to admit how much of it I’ve eaten!
The texture is what makes this dessert unbelievably addictive. It’s a cross between cake and pudding. It’s spongy on top has a gooey bottom. I recommend serving it warm with lots of sweetened whipped cream.
There are a few steps to making this dessert, but using a food processor and standing mixer makes shorter work of it. You can see the process in action in the video below!
Although baked puddings are rather plain-looking, they are one of the most crave-worthy desserts I’ve tried. A handful of red raspberries scattered in the center of this yellow-hued version will give it a little more eye appeal. It’s a tasty addition, too.
The lemon flavor in this dessert is most obvious, but you’ll catch subtle notes of fragrant lime with each bite. It’s nice, and a little unexpected. I hope you’ll try it!
Baked Lemon-Lime Pudding
- 1/4 cup 57g unsalted butter, softened
- 1 cup 200g granulated sugar
- Zest of 1/2 lemon about 1/2 teaspoon
- Zest of 1/2 lime about 1/2 teaspoon
- 1/3 cup lemon juice
- 2 tablespoons lime juice
- 3 eggs separated
- 1/3 cup plus 2 tablespoons all-purpose flour
- 1 cup 240 ml whole milk
Glaze and toppings
- 1/3 cup prepared lemon curd at room temperature
- 1 tablespoon lime juice
- 2 tablespoons milk or cream
- Handful of fresh raspberries
- Lemon and lime zest optional
- Sweetened whipped cream for serving
- Preheat the oven to 350°F. Place the butter, sugar and lemon zest in a food processor and pulse until pale and creamy. Add the lemon and lime juice, egg yolks, flour and milk. Process until the mixture is well incorporated. Use a small spatula to scrape any bits of butter stuck the bottom of the bowl and process again briefly.
- In the bowl of an electric mixer, beat the egg whites until opaque and firm but not stiff or dry. Pour the butter mixture into the egg whites and fold together until thoroughly incorporated and no streaks of egg whites remain.
- Coat a 1.5 or 2 quart dish with cooking spray and pour the pudding into the dish. Place the dish inside a larger baking pan and transfer to the preheated oven. Fill the baking pan halfway with hot water. Bake the pudding for 40-50 minutes, or until the top is well set.
- For the glaze, combine the lemon curd, lime juice and milk in a small bowl. Whisk together until consistent. If the mixture is too thick to stir together, heat it in the microwave for 20-30 seconds and stir again. Pour the glaze over the warm baked pudding and smooth it with the back of a spoon. Top with zests, if using, and fresh raspberries.
- Serve warm with sweetened whipped cream.