Chocked full of flavor....and not calories
We have a bumper crop of Meyer lemons this year. When life gives you lemons, make this outrageously delicious play on a cold lemon soufleé! Not at all complicated, this delightful warm weather dessert is packed full of complex flavors…and yet has very few calories, and takes <30 minutes of prep work. I first had it years ago at a dear friend’s home (thank you, Sheri) and it was love at first bite. Trust me, you’ll receive rave reviews for this Meyer Lemon Pudding Soufleé.
- 1 1/2 cups buttermilk (either low fat or regular)
- 1 cup sugar, divided
- 4 large egg yolks
- 1/3 cup fresh Meyer lemon juice
- 1/4 cup flour
- 1/4 cup unsalted butter, melted
- 1/8 teaspoon salt
- 3 large egg whites
- 2 teaspoons lemon zest
- Berries (optional)
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny). Stir in lemon zest.
Pour batter into your buttered dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and soufleé moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish gently from roasting pan.
Cool completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding soufleé into shallow bowls. Top with mixed berries and/or whipped cream.