Lemon Souffle: Spring Dinner Party Menu

April 18, 2017




This incredible desert from Maruice Luncheonette is the perfect way to end your Spring Dinner Party menu with a sweet little zing. 

Prep Time: 1 hour 45 minutes
Serves: 8
  • 4 Tbsp (½ stick) unsalted butter, room temperature, plus more for baking dish

  • ¾ cup granulated sugar, plus more for baking dish

  • 1 cup buttermilk

  • ½ cup crème fraîche or sour cream

  • 2 teaspoons finely grated lemon zest

  • ½ cup fresh lemon juice

  • 3 large eggs, separated

  • ⅓ cup all-purpose flour

  • ¼ Tsp kosher salt

  • Powdered sugar 

  • Fresh blackberries 


  • Preheat oven to 325°

  • Butter a shallow 1½–2-qt. baking dish, and sprinkle with granulated sugar

  • Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside

  • Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ cup granulated sugar in a large bowl until well combined, about 4 minutes

  • Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed

  • Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose)

  • Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form

  • Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition

  • Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet

  • Bake for 35-45 minutes or until top is golden-brown, puffed and centre barely" jiggles"

  • Transfer baking dish to a wire rack and let pudding cake cool for at least 30 minutes

  • Dust with powdered sugar and top with a few blackberries 


From the Spring Dinner Party Menu 









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