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Lemon Pudding Souffles

 Lemon Pudding Souffles
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.
2 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Lemon Pudding Souffles (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.