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Light and fluffy with the perfect hint of fresh lemon flavor, this Lemon Souffle is quick to make and perfect served with the most amazing fresh made raspberry sauce!
This recipe was originally published in April 2018. It has been updated for content.
I used to be afraid of souffles. I thought they were super difficult to make and as you know, I’m just not that excited about making difficult desserts.
But guys, these Meyer lemon souffles are so incredibly easy to make, you don’t even have to worry about it. Plus, Meyer lemons, am I right? Meyer lemons have this amazingly fresh and slightly sweet lemon flavor that I am in love with.
Made with fresh made lemon curd, whipped egg whites, and served with a mouthwateringly good raspberry sauce, these lemon souffles are sure to impress all the people!
There are so many wonderful things that can be made with lemons. Check out this Ultimate Lemon Guide for some great new ideas.
Why This Lemon Souffle Recipe Works
- Egg whites whipped to stiff peaks allow the souffle to rise and become light and fluffy.
- Warmed lemon curd is easier to incorporate into the egg whites, making for a smoother souffle.
- Lemon curd can be purchased or made from scratch. Get the Lemon Curd Recipe.
How to Make Lemon Souffle
I recommend starting with the raspberry sauce as it will take about 30 minutes to cook. (see below for instructions)
Start by buttering 4 ramekins and placing them in the fridge so the butter doesn’t melt. Preheat the oven to 350 degrees.
Beat the egg whites on high in a bowl until they are frothy. Add the sugar, one tablespoon at a time, until all is combined. By beating in small amounts of sugar at a time, we are giving the sugar time to dissolve so you don’t get grainy egg whites.
Continue beating until stiff, glossy peaks form. See below photo – egg whites should be smooth and glossy.
Gently fold the egg whites into the warmed lemon curd, being careful not to over mix. We don’t want our egg whites to deflate. It’s ok if the mixture looks streaky (see pics below – mine is always very streaked).
Spoon the mixture into the chilled ramekins right up to the top of the rim.
Place the ramekins in a oven proof dish filled with 1/2″ of water. The water helps to keep the souffles from cracking. Place in the oven and bake for 20-25 minutes, until souffles have risen and turned golden brown.
Doneness can be tested with a toothpick. If the toothpick comes out clean, the souffles are done. If not, place them back in the oven for another 2-3 minutes then test again.
You’re going to want to serve these right away before they deflate. They are awesome served with a sprinkle of powdered sugar and the raspberry sauce.
How to Make Raspberry Sauce
Dump a bag of frozen raspberries (12 oz) or fresh raspberries in a saucepan with the honey, sugar and lemon juice. Bring to a boil and reduce the heat to a simmer (medium-low) for about 20 minutes. Add more sugar if you prefer a sweeter sauce. I prefer my sauce to be nice and tart!
Pour the mixture in a mesh strainer over a bowl and use a large spoon to press the sauce through. Our goal is to strain all the seeds out.
Drizzle the sauce right over top of the souffle. You can also use it on ice cream, cakes, pies, etc. etc. etc.
Expert Tips for Lemon Souffle:
- Use room temperature egg whites to make them easier to whip into peaks. Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
- Use room temperature or slightly warmed lemon curd so it is easier to incorporate into the egg whites.
- Gently fold the warm lemon curd into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake souffles on the bottom rack of the oven.
- Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean.
Frequently Asked Questions
- How do you check if a souffle is done? The easiest way to check doneness is to stick a toothpick in the middle. If it comes out clean it is done. If there is still batter on it, it needs to be cooked longer. If it still has batter on it, you may need to cook it another 2-3 minutes. In addition, typically a souffle will have risen about 1-2″ above the edges of the souffle dish/ramekin when it’s done.
- Why did my souffle fall? The air bubbles in the souffle are what cause it to rise in a hot oven. Think like a hot air balloon. Once the souffle starts to cool, it will inevitably fall. Souffles are best served immediately. Not getting the right consistency for your egg whites can also cause your souffle to not rise correctly, as well as over-mixing the souffle batter. See recipe notes for suggestions on making the best souffle.
- How long can a souffle sit after baking? I highly recommend serving the souffle within 5 minutes of baking. They will start to deflate upon removal from the oven, so it’s best to get them out there!
- Can I make this cheese souffle ahead of time? The souffle can be made ahead of time and the batter placed in the ramekins and stored, covered in plastic wrap, in the fridge overnight. Bake the next day following the recipe instructions.
Related Recipes
Homemade Chocolate Souffle
Lemon Creme Brulee
No Bake Lemon Chiffon Pie with Gingersnap Crust
Rate the recipe and leave a comment to let me know how it turned out!
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Homemade Lemon Souffle with Raspberry Sauce
Ingredients
Lemon Souffle:
- 5 egg whites room temperature
- 1/4 cup sugar
- 2/3 cup lemon curd room temperature or warmed
- Powdered sugar (optional)
Instructions
Lemon Souffle:
- Butter 4 ramekins and place in the fridge to cool. Heat the oven to 350 degrees.
- Beat the egg whites on high until they start to become frothy.
- Add the sugar, 1 tbsp. at a time until stiff glossy peaks form.
- Gently fold the egg whites into the warm lemon curd, being careful not to over mix; otherwise your egg whites will deflate, leaving a flat souffle. It's ok if its not fully combined (see streaks in photos below).
- Spoon the egg white mixture into the buttered ramekins and place in a baking dish with about 1 inch of water. The water helps keep the souffle from cracking.
- Bake for 20-25 minutes, or until souffle is lightly browned and risen 1-2" above the edge of the ramekin.
- Remove from oven and serve immediately with powdered sugar and raspberry sauce.
Raspberry Sauce:
- Place all ingredients in a saucepan and bring to a simmer. Simmer for 15-20 minutes.
- Strain in a mesh strainer to remove seeds.
Expert Tips:
- Make the raspberry sauce first since it takes 30 minutes to cook.
- Use room temperature egg whites to make them easier to whip into peaks. Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
- Use room temperature or slightly warmed lemon curd so it is easier to incorporate into the egg whites.
- Gently fold the warm lemon curd into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake souffles on the bottom rack of the oven.
- Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean.
Nutrition
