How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Luscious Lemon Soufflé Pudding?

You need 10 ingredients. The key ingredients include: 1 cup sugar divided, 3 tablespoons unsalted butter softened to room temperature, 3 large eggs separated, 1 teaspoon vanilla, and more.

Is Luscious Lemon Soufflé Pudding suitable as baking & desserts?

Yes, Luscious Lemon Soufflé Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Luscious Lemon Soufflé Pudding?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Luscious Lemon Soufflé Pudding Recipe

Name: Luscious Lemon Soufflé Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar divided; 3 tablespoons unsalted butter softened to room temperature; 3 large eggs separated; 1 teaspoon vanilla; 1 tablespoon lemon zest; 50 grams flour; 1/4 teaspoon salt; 80 milliliters lemon juice freshly squeezed; 1 cup whole milk I used half low fat milk + half light cream; 1/8 teaspoon cream of tartar if you don't have cream of tartar replace with a few grains of

1

Preheat the oven to 325u00b0F (170u00b0C). Butter 6 individual ramekins or pyrex bowls.

2

Remove and set aside 2 Tbs of the sugar.

3

Separate the eggs: place the yolks in a large mixing bowl and the whites place in a separate bowl preferably plastic or metal.

4

Cream the butter with the rest of the sugar (1 cup less the 2 Tbs) until blended and fluffy.

5

Beat in the yolks, one at a time, beating after each addition until blended.

6

Beat in the vanilla and the lemon zest.

7

Add the flour and the salt and beat just until combined.

8

With the mixer on low, beat in the milk and the lemon juice. It will be very liquid.

9

In the separate bowl with very clean beaters, beat the egg whites with the cream of tartar until foamy and then until soft peaks form.

10

Continue beating the whites as you gradually add the 2 tablespoons sugar. Beat until stiff peaks form.

11

Fold the whites into the yolk/lemon batter just until incorporated and you have no more chunks of whites.

12

Using a ladle, fill the 6 ramekins with the batter almost to the top.

13

Place the filled ramekins in a large baking pan (placing a piece of newspaper on the bottom of the pan keeps the water of the water bath from boiling) and very carefully (so as not to get any water in the lemon batter) fill the pan with hot water, so that the water is halfway up the ramekins. If you like, place the baking pan in the oven and then pour in the water; this will avoid you having to lift and move the baking pan after it is filled and risk splashing the water into the batter.

14

Bake for 40 - 45 minutes. The tops will be puffed up, maybe 1/2 to 1 inch (1 - 2 cm) above the rim of the ramekins, and a deep golden brown.

15

Remove the baking pan from the oven then carefully remove the ramekins from the water bath onto a kitchen towel.

16

Allow to cool slightly before serving. Like a souffle, the tops will sink a bit when cooling.

17

Serve hot or warm - they can be eaten later but are best when fresh from the oven or just slightly cooled - with a sprinkling of powdered sugar or a dollop of whipped cream.

Luscious Lemon Soufflé Pudding

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