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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
mh_1048_lemon_pudding.jpg
Ingredients
Ingredient Checklist
1 teaspoon unsalted butter, for the baking cups
5 large eggs, separated
3/4 cup sugar
1 tablespoon freshly grated lemon zest
1/4 cup fresh lemon juice
2 tablespoons confectioners’ sugar, for dusting
Whipped cream, for garnishing
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
mh_1048_lemon_pudding.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
Recipe Summary
Yield: Serves 6
Yield: Serves 6
Serves 6
mh_1048_lemon_pudding.jpg
mh_1048_lemon_pudding.jpg
Ingredients
Ingredients
- 1 teaspoon unsalted butter, for the baking cups
- 5 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons confectioners’ sugar, for dusting
- Whipped cream, for garnishing
Directions
Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don’t overcook.
Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners’ sugar, then top with a dollop of whipped cream.
Reviews (2)
Add Rating & Review
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
34
2 star values:
13
1 star values:
5
Reviews (2)
Add Rating & Review
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
34
2 star values:
13
1 star values:
5
Add Rating & Review
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
34
2 star values:
13
1 star values:
5
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
34
2 star values:
13
1 star values:
5
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
34
2 star values:
13
1 star values:
5
- 5 star values:
- 19
- 4 star values:
- 18
- 3 star values:
- 34
- 2 star values:
- 13
- 1 star values:
- 5
Martha Stewart Member
Rating: 5.0 stars
04/25/2020
it was excellent and simple. thank you Martha
Martha Stewart Member
Rating: Unrated
04/10/2015
Does it taste better if I chill this dessert? Which is better - Warm or chill?
Martha Stewart Member
Rating: Unrated
12/12/2010
this one's a winner!
Martha Stewart Member
Rating: 5.0 stars
04/25/2020
it was excellent and simple. thank you Martha
Rating: 5.0 stars
Rating: Unrated
04/10/2015
Does it taste better if I chill this dessert? Which is better - Warm or chill?
Rating: Unrated
Rating: Unrated
12/12/2010
this one's a winner!
All Reviews for Lemon Souffle Pudding
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Souffle Pudding
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
