Lemon Pudding Souffles

Total Time
20 mins
25 mins

Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!

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  1. In a small mixing bowl, beat egg yolk until slightly thickened.
  2. Gradually add sugar, beating until thick and lemon-colored.
  3. Beat in the milk, butter, flour and salt.
  4. Ltir in lemon juice and peel.
  5. In a small mixing bowl, beat egg white until stiff peaks form.
  6. 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.
  7. Divide between two ungreased 6 ounce ramekins or custard cups.
  8. Place in an 8 inch square baking dish; add i inch of hot water to dish.
  9. Bake at 350 F for 25-30 minutes or until tops are golden brown.
  10. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.