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!
Watch how to make this lemon pudding soufflé:
Lemon Pudding Soufflé
For the lemon pudding
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 3 tbsp lemon zest
- 6 egg yolks
- ⅓ cup cornstarch
- 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
- ⅓ cup powdered sugar
- 3 tbsp Limoncello
- 2 tbsp sour cream
- prepared lemon pudding
- whipped cream
- 6 cups angel food cake, cubed, homemade or purchased
For the pudding
- In a large kettle, combine the milk, cream, sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk to combine.
- 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.
- 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.
- 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.
- In a large bowl, fold together the pudding and whipped cream.
- Once mostly mixed, add the angel food cake and continue to fold until the mixture is combined.
- 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.