Lemon Pudding Soufflé

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 Souffle Pudding | Wyse Guide
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Lemon Pudding Soufflé

Course: Dessert
Cuisine: American
Keyword: dessert, lemon
Difficulty: Easy
Method: Assembling
Author: Kaleb


For the lemon pudding

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 3 tbsp lemon zest
  • 6 egg yolks
  • 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
  • cup powdered sugar
  • 3 tbsp Limoncello
  • 2 tbsp sour cream

To assemble

  • 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.

To assemble

  • 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.


Serving: 1 serving
Lemon Souffle Pudding | Wyse Guide
Lemon Souffle Pudding | Wyse Guide
Lemon Souffle Pudding | Wyse Guide
Lemon Souffle Pudding | Wyse Guide

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