READY IN 45 mins

Lemon Souffle

Read Reviews (13)

"An easy recipe for quick lemon souffles that never fails. Lemon curd is topped with a lemony souffle and baked into a light dessert." — elle

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 08, 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.

—Jenny

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Most Helpful Critical Review

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 :(

—Carmencita

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16 Ratings

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

—rosi

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Oct 19, 2009

Loved it! Will make again soon!

—Heather

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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

—sarapreston

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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.

—sonn13

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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.

—Ms. Munchie

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Mar 18, 2006

This is really good for a lemon lover.

—chef diva

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Nutrition

Calories
256 kcal
13%

Carbohydrates
38.9 g
13%

Cholesterol
222 mg
74%

Fat
10.5 g
16%

Fiber
2.6 g
11%

Protein
7 g
14%

Sodium
68 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Souffle

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 256
Calories from Fat: 94

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 5.2g 26 %
Cholesterol 222mg 74 %
Sodium 68mg 3 %
** Potassium 154mg 4 %
Total Carbohydrates 38.9g 13 %
Dietary Fiber 2.6g 11 %
Protein 7g 14 %
** Sugars 31.9g
** Vitamin A 9 %
** Vitamin C 72 %
** Calcium 8 %
** Iron 10 %
** Thiamin 6 %
** Niacin 10 %
** Vitamin B6 8 %
** Magnesium 4 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.