A silky smooth, tangy lemon sauce sits below a light-as-air soufflé. What could be more delightful? Easy to make, this is the perfect bright citrus dessert to finish off a rich winter meal.

The boxed version doesn’t come close, so whip up those egg whites and enjoy a delightful treat made with pantry ingredients and a couple of lemons. Try it! You’ll be glad you did.


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Lemon Souffle Pudding

A favourite childhood treat, the creamy lemon sauce is a delightful surprise beneath the delicate soufflé top. Too light to be decadent, it packs a real flavour wallop. Be sure to dig down deep to get a generous scoop of sauce with every bite.

  • Yield: Serves 68. 1x


  • 3 large eggs, separated
  • 227 g or 8 oz granulated sugar
  • 57 g or 2 oz all-purpose flour
  • 3/8 tsp baking powder
  • Pinch kosher salt
  • 57 g or 2 oz unsalted butter, softened
  • Zest and juice from 2 large lemons
  • 454 g or 16 oz milk


  1. Have all ingredients at room temperature.
  2. Preheat the oven to 350°F—butter one 6-cup soufflé dish or six to eight 8-to-12-oz ramekins. Select a roasting pan large enough to hold all the dishes you plan to use. Bring a kettle of water to a boil.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry. Transfer to another bowl.
  4. Add the sugar, flour, baking powder and salt to the mixing bowl (no need to wash it) and return it to the stand. Whisk until combined (10 seconds). Beat in the butter until a crumbly, sandy mixture forms (1 minute). Add the lemon zest and juice and whisk until combined (1 minute). Add half the milk and gently whisk until combined (30 seconds). Add the rest of the milk. The mixture will be very liquidy and may look curdled; this is fine.
  5. Remove the bowl from the stand mixer and gently fold in the egg whites. Distribute the batter among the dishes and place them in the roasting pan. Place the roasting pan in the oven and pour boiling water around the dishes to come halfway up the side(s). Bake until the tops are pale golden brown and set (45 minutes for the large soufflé, about 30 minutes for the small ones).
  6. Serve and enjoy the pillowy soufflé tops and sharp lemon sauce beneath.


You can make one 6-cup soufflé or six to eight individual portions. Adjust the cooking time accordingly, from 45 minutes for the larger one to about 30 minutes for smaller ones.

Adapted from Mary Berry’s Baking Bible.


  • Author: Helen Kain