Lemon Souffle Pudding

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Joy The Baker

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Ingredients

1 cup (200 grams) granulated white sugar, divided

3 tbsp (40 grams) unsalted butter, room temperature

3 large eggs, separated

1 tsp pure vanilla extract

2 tbsp (4 grams) lemon zest

1/3 cup (50 grams) all purpose flour

1/4 tsp salt

1/3 cup (80 ml) fresh lemon juice

1 cup (2400 ml) whole milk

1/8 cup cream of tartar

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