Ingredients Jump to Instructions ↓

  1. 1 egg, separated

  2. 1/3 cup sugar

  3. 1/3 cup 2% milk

  4. 1 tablespoon butter, melted

  5. 1 tablespoon all-purpose flour

  6. Dash salt

  7. 2 tablespoons lemon juice

  8. 1/2 teaspoon grated lemon peel

  9. Coarse sugar, edible pansies and fresh mint leaves, optional

Instructions Jump to Ingredients ↑

  1. Lemon Pudding Souffles Recipe photo by Taste of Home In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and peel.

  2. In a small bowl, beat egg white until stiff peaks form. 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.

  3. Divide between two ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish.

  4. Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately. Yield: 2 servings.


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