Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Lemon Souffle Pudding Recipe

Ingredients

How to make it

  • Preheat oven to 350 and use a stick of butter to butter the insides of each ramekin.
  • Beat the egg whites until stiff.
  • In another bowl, beat the egg yolks until frothy and light in color, 3-4 minutes.
  • Slowly add the sugar to the yolks while beating and then mix in the lemon juice and zest.
  • Gently fold the whites into the yolk mixture.
  • Pour the batter into each ramekin, filling about 3/4 full.
  • Put the ramekins into a roasting pan and then fill the pan about half-way with just-about-boiling water.
  • Bake for 20-25 minutes but check after 20 to insure they do not overcook.
  • Dust with confectioners sugar and garnish with whipped cream if you wish.
  • Serve immediately before the pudding has a chance to relax.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • tupelohoney17 13 years ago
    Lemon Heaven...I will try it this afternoon! Thanks for the great post. Since I have a lemon tree -I am trying to find as many "recipes" as I can to use them in. Thanks again.
    Was this review helpful? Yes Flag
  • daddydoug 13 years ago
    This is very similar to my mother's Lemon Pudding Cake recipe, although personally I like it chilled. Never tried making it in individual ramekins; that's a neat idea. If you add more liquid it forms a nice lemon sauce at the bottom.
    Was this review helpful? Yes Flag

The Cook

NCcook22 Charlotte, NC

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes