Lemon Pudding Souffles Recipe

5 2 4
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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5 2 4
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
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.
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.
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

  • 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

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Reviews forLemon Pudding Souffles

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MY REVIEW
krmustang22 User ID: 5351472 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."

MY REVIEW
carrieott User ID: 1729235 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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