This is such a light and wonderful dessert. I prefer lemon, however, any citrus will work.
3 eggs, separated
Finely grated rind and juice of 2 large lemons
1 C. sugar
1 T. butter, melted and cooled
6 T. flour
1 1/4 C milk
Pinch of salt
Beat egg yolks and lemon rind together until light. Gradually add sugar, beating vigorously. If mixture becomes too stiff to absorb all the sugar, thin it with some of the lemon juice, then beat in remaining sugar, followed by remaining lemon juice. Continue to beat until white & fluffy. Beat in butter.
Sift flour on to the lemon mixture, a tablespoon at a time, and gently fold in. Gradually stir in the milk.
In a large bowl, beat the egg whites with a pinch of salt, until they form stiff peaks. Using a large metal spoon, lightly and gradually fold lemon mixture into the beaten egg whites.
Pour mixture into a large buttered baking dish and bake in a moderate oven, 350 degrees F, for 35-40 minutes, or until pudding feels springy to the touch and is a rich golden color. Best eaten warm.