Hot Lemon Soufflé

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is not a real soufflé in the generally accepted sense but an old-fashioned family pudding which separates into two quite distinct layers when it cooks: it has a fluffy top and a creamy lemon base.


  • 30 g butter
  • 170 g caster sugar
  • 1 lemon
  • 2 eggs, preferably free-range
  • 55 g flour
  • 250 ml milk


  • icing sugar

1.1 litre capacity pie dish


Cream the butter well. Add the caster sugar and beat well. Grate the rind of the lemon and squeeze and strain it’s juice. Separate the egg yolks and add one by one, then stir in the flour and gradually add the finely grated rind and juice of the lemon. Lastly add the milk. Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake in a moderate oven, 180°C/350°F/Gas 4, for about 40 minutes. Dredge with icing sugar.

Serve immediately with softly whipped cream.