Lemon Pudding Souffles Recipe
Lemon Pudding Souffles Recipe photo by Taste of Home
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Lemon Pudding Souffles Recipe

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With their tangy lemon flavor and creamy texture, these pretty little souffles make the perfect finish to a special meal. Dress up each serving with lemon peel or other garnish.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings


  • 1 egg, separated
  • 1/3 cup sugar
  • 1/3 cup 2% milk
  • 1 tablespoon butter, melted
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • Coarse sugar, edible pansies and fresh mint leaves, optional


  1. In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and peel.
  2. In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
  3. Divide between two ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish.
  4. Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately. Yield: 2 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Lemon Pudding Souffles in Taste of Home February/March 2008, p59

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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krmustang22 167907
Reviewed Dec. 5, 2012

"I've made this several times. I don't use the edible flowers. But I love the souffles. And they are very easy to make."

carrieott 81422
Reviewed Oct. 25, 2011

"I've made these Lemon Pudding Souffles several times, and we love them. Elegant, delicious, and super easy!! Give this a try, you won't be sorry!!"

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