Lemon Souffle
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!
Servings: 4 servings
Calories: 139kcal
Ingredients
Lemon Souffle:
- 5 egg whites room temperature
- ¼ cup sugar
- ⅔ 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 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.
Nutrition
Serving: 1souffle | Calories: 139kcal | Carbohydrates: 30g | Protein: 5g | Sodium: 63mg | Potassium: 189mg | Fiber: 5g | Sugar: 23g | Vitamin A: 30IU | Vitamin C: 25.2mg | Calcium: 24mg | Iron: 0.6mg