Ingredients Jump to Instructions ↓

  1. 3 tablespoons softened butter , plus for greasing dish

  2. 3 large egg s, separated

  3. 4 tablespoons all-purpose flour Dash salt

  4. 2-3 teaspoons grated lemon zest

  5. 1/3 cup fresh lemon juice

  6. 1 cup milk

Instructions Jump to Ingredients ↑

  1. Preheat over to 350. Lightly butter 1½ quart soufflé dish. In a mixing bowl, beat together the sugar, salt and butter until crumbly. Beat in the egg yolks. Gradually stir in flour. Slowly beat in lemon zest juice, then stir in milk until well blended. In a medium mixing bowl, beat egg whites to stiff, moist peaks.. Fold egg whites gently into the first mixture, just until incorporated throughout the batter. Pour into souffle dish and set in roasting pan with about 1 inch of hot water. Bake at 350° until top is set, about 25 to 30 minutes. Serve pudding hot with whipped cream or dessert sauce.


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