Lemon Pudding Souffle

Time: 90 minutes

Looking for an elegant, simple, delicious dessert for a special occasion? Valentine’s Day? New Years? Afternoon Tea Party?? This is the one…. your love for it will lead you back to this recipe again and again.

Music Selection: Taylor Dayne – Love Will Lead You Back


3 eggs, separated, at room temperature

1 ½ cup sugar

1 cup milk

1/3 cup of flour, plus one Tablespoon

1/3 cup of lemon juice (from 2 juicy lemons)

3 tsp grated lemon rind (from 2 lemons)

¼ tsp salt

Optional: confectioners sugar, whipped cream and fresh raspberries, strawberries or blackberries


Preheat oven to 325 degrees.

In a medium bowl, beat the egg whites until stiff peaks. Set aside.

In a large bowl, beat the egg yolks, sugar, milk, flour, lemon juice, lemon zest and salt. Beat until smooth. Set aside.

Take a spatula, and slowly, gently, mix the egg whites into the lemon mixture. When evenly mixed, evenly distribute into 6 ramekins (6 oz each).

Place the ramekins in a large cake or lasagna pan. Boil water in a kettle, and gently pour enough water to rise to 1 inch from the bottom of the ramekins. Carefully place in oven and bake for 45 minutes. Gently remove from oven when done.

Remove ramekins from bath. Let cool for 30 minutes.

Top with a dusting of confectioners sugar, or whipped cream and definitely some fresh berries! AND tea? coffee? definitely prosecco or champagne!

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