Sunshine Lemon Pudding Soufflés


This recipe for lemon pudding soufflés is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Nadine Mesch. To qualify, she uses 8 ingredients or less, including Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Sunshine Lemon Pudding Souffles RecipeSo Delicious Dairy Free Recipe Madness Contest - BadgeNadine says, “These lemon pudding soufflés are absolutely delicious. Light, lemony and luscious!”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Lemon Pudding Soufflés

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, tree nut-free, and vegetarian.

For gluten-free and dairy-free lemon pudding soufflés, I would trial using your favorite gluten-free flour blend in place of the flour. A binder such as xanthan gum may not be necessary since several eggs are used in this recipe.

Sunshine Lemon Pudding Souffles
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
Lemon Pudding Soufflés:
  • Fresh strawberries
  • Powdered sugar
  1. Preheat oven to 350ºF.
  2. In a large mixing bowl, combine sugar, flour, salt, and lemon zest. Add lemon juice and olive oil and mix.
  3. In a small bowl, whisk egg yolks, almond milk and vanilla. Add to the lemon mixture.
  4. In a narrow bowl, beat egg whites until stiff.
  5. Using a spatula, gently fold the egg whites into the batter until just incorporated. Do not break down the egg whites.
  6. Spoon batter into 6 (1 cup) ramekins.
  7. Place ramekins in a 13 x 9 inch baking pan.
  8. Pour very hot water into the pan until it reaches half way up the ramekins.
  9. Bake for 45 to 48 minutes, until the soufflés are nicely golden and puffed.
  10. Remove from oven.
  11. The soufflé tops will sink within several minutes. Don’t get worried it is supposed to happen.
  12. Serve the soufflés slightly warm, with fresh berries and a dusting of powdered sugar.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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