Reviewed: Oct. 8, 2006

I've made this recipe several times now. It is one of my favorite wow desserts because it truely is a souffle that dosen't fall ! I made it once with powdered sugar instead of superfine and it made it much more sweet for those that like more sweet than tart.

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13 users found this review helpful

Reviewer:

Jenny

Reviewed: Mar. 19, 2006

I did not like this recipe because everyone that tried it in my house thought it was too tart. I also followed the instructions exactly and after removing the souffles from the oven, after 15-17 minutes, they completely deflated :(

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7 users found this review helpful

Reviewer:

Carmencita

Cooking Level: Expert

Home Town: Viña Del Mar, Valparaíso, Chile

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 29, 2008

it tasted okay but all the lemon juice sank to the bottom. the top part had no taste but the bottom part was super sour. maybe i just didn't blend them together

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5 users found this review helpful

Reviewer:

rosi

Reviewed: Oct. 19, 2009

Loved it! Will make again soon!

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3 users found this review helpful

Reviewer:

Heather

Reviewed: Jul. 11, 2011

this was not at all what we thought it should be. will never make his again, woulda rated this zero stars if that was an option

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2 users found this review helpful

Reviewer:

sarapreston

Reviewed: Apr. 25, 2011

It tasted like sweet eggs. Extremely sweet and very eggy. I find that the recipes with allrecipe require too much sugar and liquid which leaves them too sweet and soggy.

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2 users found this review helpful

Reviewer:

sonn13

Reviewed: Mar. 31, 2008

After I removed the ramekins from the oven and waited the 5 min. cool time, they cracked and started to fall. The lemon curd I thought was essential as the souffle itself was light and boring.

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2 users found this review helpful

Reviewer:

Ms. Munchie

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Mar. 18, 2006

This is really good for a lemon lover.

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2 users found this review helpful

Reviewer:

chef diva

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 5, 2012

The directions were great... turned out perfect the first time

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1 user found this review helpful

Reviewer:

whatnxt

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

Reviewed: May 2, 2011

This was my first souffle and it rose very prettily and smelled wonderful. I am a huge lemon fan, but this was way too lemony w/out the balance of enough sugar...it was just too tart. I am not sure how you would fix it other than to maybe split the juice from the lemon between the lemon curd and the egg mixture- instead of adding the juice from a whole lemon to each part. Then of course add more sugar! I really want to like this recipe, but it just wasn't quite there.

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1 user found this review helpful