Table of Contents
  1. Watch how to make this lemon pudding soufflé
  2. Lemon Pudding Soufflé Recipe

I always have dessert on my mind. Maybe it’s just a byproduct of the way I was raised, but when planning a meal, I often start with dessert. Sweets and other indulgences are definitely something that should be thought about and had in moderation. But when it comes to an occasion, I think we need a good dessert to enjoy! And a “good” dessert doesn’t mean it needs to take a lot of time or be a lot of work. This riff on a soufflé is simply a homemade lemon pudding folded together with whipped cream and angel food cake (and I won’t even tell you you have to make your own cake!). Folded together and chilled, this is the perfect make-ahead dessert that feels light and tastes amazing! It’s a homey end to the meal that everyone will love!

The extra steps can be skipped for ease but I love to make a show!

Top down view of marble surface with blue plates with servings of lemon souffle pudding with pink flowers and fruit
White bowl filled with lemon souffle pudding with spoon scooping out serving with blue plates and coffee cups filled with coffee all around on marble surface
Large white bowl filled with lemon souffle pudding with smoothed top surface with blue plates and coffee cups all around

Watch how to make this lemon pudding soufflé

White bowl filled with lemon souffle pudding with spoon scooping out serving with blue plates and coffee cups filled with coffee all around on marble surface with pink flowers

Lemon Pudding Soufflé

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Light and fluffy, this lemon pudding soufflé is a perfect Easter dessert! Made with a plethora of lemon, including juice and zest, and combined with angel food cake, it's a pudding that's incredibly delicious! I dare you to just eat one serving!
Prep Time 20 mins
Cook Time 10 mins
Chill Time 6 hrs
Total Time 6 hrs 30 mins
Servings 12 servings

Ingredients

For the lemon pudding

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 3 tbsp lemon zest
  • 6 egg yolks
  • cup + 1 tbsp cornstarch
  • ½ cup lemon juice
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp butter

For the whipped cream

  • 2 ½ cups heavy cream
  • cup powdered sugar
  • 3 tbsp limoncello
  • 2 tbsp sour cream

To assemble

  • prepared lemon pudding
  • prepared whipped cream
  • 6 cups angel food cake cubed (homemade or purchased)

Instructions
 

For the pudding

  • In a large kettle, combine the milk, cream, sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk to combine.
    2 cups whole milk, 2 cups heavy cream, 1 cup sugar, 3 tbsp lemon zest, 6 egg yolks, ⅓ cup + 1 tbsp cornstarch, 1 tsp salt
  • Transfer to the stove and slowly heat over medium-high heat. Stir continuously with a rubber spatula to ensure the mixture is heating evenly. Cook until the mixture comes to a low simmer. Bubbles should appear throughout, 5-8 minutes.
  • Remove from heat and strain into a large bowl. Press through a strainer and stir in lemon juice, vanilla, and butter. Stir until the butter is melted.
    ½ cup lemon juice, 1 tsp vanilla extract, 3 tbsp butter
  • Place plastic wrap directly on pudding and chill at least 6 hours or overnight.

For the whipped cream

  • Combine the cream, powdered sugar, and limoncello in a large bowl.
    2 ½ cups heavy cream, ⅓ cup powdered sugar, 3 tbsp limoncello
  • Start to beat on low with a hand or stand mixer.
  • After about one minute when the mixture becomes frothy, turn the mixer up to high and continue to beat until stiff peaks form, 2-4 minutes.
  • Add the sour cream and mix in until combined.
    2 tbsp sour cream

To assemble

  • In a large bowl, fold together the pudding and whipped cream.
    prepared lemon pudding, prepared whipped cream
  • Once mostly mixed, add the angel food cake and continue to fold until the mixture is combined.
    6 cups angel food cake
  • Prepare a soufflé dish by folding a 24'' piece of aluminum foil lengthwise into thirds. Create a collar around the top of the 2-quart soufflé dish and tape to seal the collar. If this extra step is not desired, use a trifle bowl to serve.
  • Pour soufflé into the prepared dish, making sure to fill to the top. The collar will give the final presentation the effect of a true soufflé.
  • Chill at least 6 hours.
  • Approximately 30 minutes before serving, transfer to the freezer to ensure the pudding in the collar will stay solid once removed.
  • To serve, remove the collar and enjoy it immediately.

Nutrition

Serving: 1servingCalories: 473kcalCarbohydrates: 58.9gProtein: 7.1gFat: 23.3gSaturated Fat: 14gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.4gTrans Fat: 0.6gCholesterol: 156mgSodium: 483.2mgPotassium: 190.1mgFiber: 0.3gSugar: 40.3gVitamin A: 262.8IUVitamin C: 6.2mgCalcium: 134.3mgIron: 0.5mg
Course Dessert
Cuisine American
Difficulty Easy
Method Assembling

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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