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.
Recipe by Go Dairy Free at