Meyer Lemon Soufflé Recipe

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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!

lemon souffle with raspberry sauce on top.

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 or pastry.

But guys, these Meyer lemon souffles are so incredibly easy to make, you don't even have to worry about it. Made with fresh made meyer lemon curd, whipped egg whites, and served with a mouthwateringly good raspberry sauce, these classic lemon souffles are sure to impress all the people!

We have savory souffles as well! Try our favorite savory cheesy asparagus souffle.

Jump to:

Why this lemon souffle recipe works
Ingredients to make the soufflé
Variations and substitutions
Step by step instructions
How to make raspberry sauce
Expert tips to make Meyer lemon soufflés
Frequently asked questions
More lemon dessert recipes
Recipe
💬 Comments

Why this lemon souffle recipe works

Egg whites whipped to stiff peaks allow the souffle to rise and become light and fluffy.
Lemon curd can be purchased or made from scratch. You can even make sous vide lemon curd!
They can be made in advance and store overnight until ready to serve, making them super convenient for that fancy dinner party.
It's the perfect balance of sweet and sour, perfect for those who don't love overly sweet desserts!
They fancy 🙂

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Ingredients to make the soufflé

ingredients for lemon souffle on a cream colored board.

The full list of ingredients and amounts to make these individual soufflés is included in the recipe card at the bottom of the post.

You really only need eggs, granulated sugar and lemon curd to make these souffles!

To make the raspberry sauce, just raspberries, honey, sugar and fresh lemon juice and zest (optional) are needed.

Variations and substitutions

The raspberry sauce is optional - these are great served alone as well.
Serve with a drizzle of chocolate sauce.
Use lime curd instead of lemon curd to make lime souffles. Any kind of citrus curd actually works here. Blueberry curd would also be amazing.
Any fresh berries go great with lemon. Add some whipped cream on top for the perfect spring dessert.

Step by step instructions

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 refrigerate them so the butter doesn't melt. Preheat the oven to 350 °F.

Separate the egg yolks from the egg whites. Reserve the egg yolks to make the Meyer lemon curd (if not already made). 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 whisking 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 to beat until glossy, stiff peaks form, like you are making a meringue.

With a spatula, gently fold the egg whites into the warmed lemon curd, being careful not to over mix to make the soufflé mixture. It's ok if the mixture looks streaky with streaks of yellow. Add additional lemon zest for an extra lemony flavor.

Spoon the soufflé batter into the chilled ramekins right up to the top of the rim.

Place the ramekins in a oven proof dish filled with ½" 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. They should be light and airy.

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/or the raspberry sauce.

How to make raspberry sauce

Dump the 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.

Remove from heat and pour the mixture in a mesh strainer over a bowl and use a large spoon to press the sauce through.

Drizzle the sauce right over top of the souffle. You can also use this sauce on ice cream, cakes, or pies if you have leftovers. It's also amazing on these dark chocolate souffles.

Expert tips to make Meyer lemon soufflés

Use room temperature egg whites to make them easier to whip into stiff 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.

lemon souffle with twisted lemon slice and red sauce on top.

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 while they look amazing!

Can I make a soufflé in advance?

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.

More lemon dessert recipes

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Recipe

Lemon Souffle

Light and fluffy, this lemon souffle is quick to make and perfect served with the most amazing fresh made raspberry sauce!

5 from 3 votes

Print Rate

Course: Dessert

Cuisine: French

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 139kcal

Author: Danielle Wolter

Ingredients

Lemon Souffle:

▢ 5 egg whites room temperature
▢ ¼ cup sugar
▢ ⅔ cup lemon curd room temperature or warmed
▢ Powdered sugar (optional)

Raspberry Sauce:

▢ 12 ounces frozen raspberries (substitute fresh)
▢ 2 tablespoons fresh lemon juice
▢ 1 tablespoon honey
▢ 3 teaspoons raw sugar

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 tablespoon 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:

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.