Lemon Souffle Pudding

Lemon Souffle Pudding





  • 2 eggs
  • 3-4 teaspoons                 lemon juice
  • 1 teaspoon                      lemon zest
  • 1/2 cup + 2 tablespoons regular granulated sugar (125 g)
  • 1/2 cup                           flour (63 g)
  • 1/2 to 1 teaspoon           vanilla essence
  • 150 ml                            milk
  • 1 pinch                           salt 


1.  Separate 2 eggs into whites and yellows. Keep egg whites aside for later use.
2.  Whisk egg yolks, add lemon juice, lemon zest and sugar. Combine well with a hand whisk.
3.  Add flour, fold it in till well combined then add vanilla essence.
4.  Add milk and mix everything together. Keep this egg yolk mix aside.
5.  In a clean container start beating the egg whites and a pinch of salt with an electric beater till stiff peaks form, this will take about 8 minutes at the highest speed.
6.  Now gently fold in the stiff egg whites into the egg yolk mix from step 4. Do this in 3-4 batches, not all in once!
7.  Pour ready mixture into lightly buttered ramekin bowls. Place ramekin bowls into oven proof dish.
8.  Create a water bath by pouring hot water upto half way of the ramekin tins. Place into preheated oven at 180 deg C for 20-30 minutes (depending on your oven) until pudding is well risen and brown on top.


How to make quick skinny Lemon Souffle Pudding