Lemon Pudding Souffle Recipe

How to make it

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• preheat oven to 350 degrees
• generously butter a 1 1/2 quart souffle dish or a stright sided casserole dish
• Separate the eggs, reserving 3 of the whites in a mixing bowl and all 4 yolks in a separate mixing bowl
• Add 1 cup of the sugar, butter and the lemon zest to the egg yolks
• Blend them together on a mrdium-high speed until well blended
• Then blend in the flour, followed by the lemon juice,vanilla and salt
• Put mixer on low speed and slowly blend in the milk
• Clean and dry the mixer's beaters and beat the egg whites on a low speed, gradually increasing speed to a medium-high speed until soft peaks hold.
• Add the remaining 2 tablespoons of sugar and continue to blend the whites until they are semi-stiff.
• Gently fold half the whites into the batter until evenly mixed and then mix the other half in.
• Pour batter into baking dish
• Place dish into a shallow 13 inch by 9 inch pan
• Carefully pour hot water into pan to a depth of about 3/4 of an inch
• Bake for about 35 to 40 minutes until puffed and golden brown
• If you need to check on it be careful not to open oven door all the way and to shut it very gently or the souffle could fall a little.
• When done baking, remove from the water pan and let cool for about 15 minutes and dust with powdered sugar.