Elaine's lemon souffle

    45 min

    Homemade lemon curd is topped with a lemon souffle mixture and baked into a light dessert.

    4 people made this

    Serves: 4 

    • Lemon curd
    • 1 egg
    • 1 large lemon, zested and juiced
    • 50g caster sugar
    • 1 teaspoon cornflour
    • 2 tablespoons unsalted butter, cubed
    • Souffle
    • 3 egg whites
    • 60g caster sugar
    • 3 egg yolks
    • 1 large lemon, zested and juiced
    • 2 tablespoons icing sugar for dusting

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Whisk the egg in a medium saucepan; mix in the lemon zest and juice, 50g sugar and cornflour. 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.
    3. In a medium glass or metal bowl, whip egg whites with an electric mixer until soft peaks form. Sprinkle in 1 tablespoon of the sugar; continue mixing until stiff peaks form. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of a 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.
    4. Place the ramekins onto a baking tray 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.

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    Reviews in English (2)


    These are very good. I had never made a souffle, and expected it to be a lot more difficult than it was. They are tasty, they rose well, and they didn't require any exotic ingredients. I did learn that a person can't make souffle in advance. They're pretty flat now but they still taste great.  -  21 Mar 2018  (Review from Allrecipes US | Canada)


    THIS WAS AMAZING!!!!!!! My grandmother who is gluten soy and dairy free loved it! Perfect recipe for her as long as you substiute the butter. Even my sister who usually dosen't like the things I make without dairy called it the best thing she had ever eaten. I will definitely make this again  -  19 Feb 2018  (Review from Allrecipes US | Canada)