Lemon Pudding Souffles
Delight your taste buds with these irresistible Lemon Pudding Soufflés—a heavenly dessert that combines the light, airy texture of a soufflé with the creamy richness of lemon pudding. Bursting with the zesty brightness of fresh lemon juice and zest, this recipe is perfect for citrus lovers looking for an elegant yet approachable treat. Prepared in individual ramekins, each soufflé is baked to golden perfection and dusted with powdered sugar for a touch of sweetness. With just a few simple ingredients like fluffy beaten egg whites, granulated sugar, and a hint of milk, this dessert achieves an impressive rise and a luscious, melt-in-your-mouth finish. Ideal for dinner parties or a cozy night in, serve these soufflés warm for a show-stopping finale that’s as beautiful as it is delicious. Keywords: lemon soufflés, pudding soufflé recipe, light desserts, citrus dessert, elegant lemon dessert.
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Recipe Information
Ingredients
- 1 tablespoon Unsalted butter (for greasing)
- 2 tablespoons Granulated sugar (for dusting)
- 0.5 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 0.75 cup Whole milk
- 2 teaspoons Lemon zest
- 0.33 cup Freshly squeezed lemon juice
- 3 Large eggs, separated
- 0.125 teaspoon Salt
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease four 6-ounce ramekins with unsalted butter. Dust them with granulated sugar, ensuring the interior is evenly coated. Tap out any excess sugar and set the ramekins aside.
In a medium saucepan, whisk together 1/2 cup granulated sugar and 3 tablespoons of all-purpose flour until well combined. Gradually pour in 3/4 cup of milk, whisking constantly to avoid lumps.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble slightly, about 2-3 minutes. Remove the saucepan from the heat.
Stir in the lemon zest and lemon juice until smooth. Let the mixture cool slightly, then whisk in the egg yolks one at a time until fully incorporated. Set aside.
In a clean, dry mixing bowl, beat the egg whites and salt with an electric mixer on medium-high speed until stiff peaks form. This will take about 3-4 minutes.
Gently fold one-third of the beaten egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Divide the batter evenly among the prepared ramekins, filling each to just below the rim. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are lightly golden on top.
Carefully remove the ramekins from the baking dish using tongs or an oven mitt to avoid burns. Let the soufflés cool slightly for 2-3 minutes.
Dust with powdered sugar just before serving. Serve immediately to enjoy the light, airy texture and vibrant lemon flavor.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 144.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 330 mg | 25% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
