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Light and fluffy with the perfect hint of fresh lemon flavor, this Meyer Lemon Souffle is quick to make and perfect served with the most amazing fresh made raspberry sauce!
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 difficult desserts.
I like my desserts easy to make.
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.
If you can’t find Meyer lemons, you can substitute regular lemons.
I am lucky that the boyfriend’s parents have a Meyer lemon tree and I am bombarded with so many fresh lemons each year.
I am constantly making lemon recipes like these:
A key component of this Meyer lemon souffle is lemon curd. You can buy it from the store, but I always recommend making it fresh.
The difference is huge.
Every year, I make several batches of lemon curd, and then store it for use in recipes, or eating by the spoonful (yes this happens regularly).
If you want to make your own, I have an awesome easy to follow recipe for lemon curd.
And guys, if you read the intro, we are going to make this super awesome raspberry sauce too!
It’s so easy to make, and would be great on so many desserts (think chocolate cake….).
How do we make these Meyer lemon souffles?
Well we talked about the lemon curd already.
But I’ll reiterate…making your own is HIGHLY recommended!
You will want to make sure you use room temperature egg whites. This enables them whip up to a greater volume, and souffle is all about volume.
I also like to let the lemon curd get to room temperature so it’s easier to fold into the egg whites.
Once we’ve gathered out ingredients, we want to butter 4 ramekins and place them in the fridge so the butter doesn’t melt.
Preheat the oven to 350 degrees.
Break out your mixer (I like to use a hand mixer for space reasons) and beat the egg whites on high 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.
Gently fold the egg whites into the 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 ramekins in a oven proof dish filled with 1/2″ of water. The water helps to keep the souffles from cracking. I use my trusty lasagna pan.
Place in the oven and bake for 20-25 minutes, until souffles have risen and turned golden brown.
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 the raspberry sauce
I like to make this ahead so it’s ready. It takes about 20-30 minutes to make, so I recommend starting it before you start the souffles.
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 simmer for about 20 minutes. Add more sugar is you would like a sweeter sauce. I prefer my sauce to be nice and tart!
Pour 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.
I honestly don’t like this part, but it really only takes 5 minutes of your time and you’ve got an awesome homemade raspberry sauce.
Drizzle this stuff right over your souffle.
Now seriously, how good is this stuff? I could eat a million of them….
If you like easy to make desserts, check out these other awesome recipes:
Did you make this Meyer Lemon Souffle? leave a comment below and let me know how it turned out!
Meyer lemon souffle served with a homemade raspberry sauce.
- 12 oz. frozen raspberries
- 2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 3 tsp. raw sugar
- 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 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 fluffy.
- Remove from oven and serve immediately with powdered sugar and 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.