Lemon Souffle Dessert

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3.5 by 47 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cool: 5 mins
  • Bake: 40 mins 350°F

Lemon Souffle Dessert

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 1-quart souffle dish with cooking spray; set aside. In a large bowl combine 2 tablespoons of the granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and milk. Whisk egg yolk mixture into flour mixture just until combined; set aside.
  2. In a medium bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add remaining 4 tablespoons granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir a small amount of beaten egg whites into lemon mixture to lighten. Gently fold in remaining beaten egg whites (batter will be thin).
  3. Pour batter into prepared souffle dish. Place souffle dish in a 13x9x2-inch baking pan. Place baking pan on an oven rack. Pour boiling water into baking pan around souffle dish to a depth of 1 inch.
  4. Bake about 40 minutes or until top springs back when lightly touched. Carefully remove souffle dish from baking pan. Cool on a wire rack for 5 minutes. Sprinkle lightly with powdered sugar. Serve warm.
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Reviews (5)

47 Ratings
797 Days Ago
This was beautiful on the outside but very liquid on the inside with solid materials. Is this the result I should expect? Some soufflés are solid under the top and others are not. I used orange instead of lemon (zest and juice). It's awesome. Oh, I candied some of the zest for the top.
847 Days Ago
This was lovely! My first souffle. The top was absolute heaven, but the bottom was a bit... liquidy. I was afraid that the top would burn if I cooked it any longer.
847 Days Ago
This was lovely! My first souffle ever. The top was absolute heaven, the bottom, well.... was a bit liquidy. I was afraid to burn the top if I baked it any longer.
Nickie Loftin 878 Days Ago
I calculate for the whole thing:



Calories 597.7

Total Fat 21.0 g

Saturated Fat 10.7 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 6.9 g

Cholesterol 404.0 mg

Sodium 427.1 mg

Potassium 756.5 mg

Total Carbohydrate 68.3 g

Dietary Fiber 1.1 g

Sugars 39.4 g

Protein 32.3 g

Vitamin A 26.9 %

Vitamin B-12 26.7 %

Vitamin B-6 13.0 %

Vitamin C 50.9 %

Vitamin D 36.0 %

Vitamin E 7.2 %

Calcium 35.5 %

Copper 5.7 %

Folate 19.5 %

Iron 7.7 %

Magnesium 9.9 %

Manganese 12.4 %

Niacin 3.4 %

Pantothenic Acid 20.3 %

Phosphorus 41.8 %

Riboflavin 32.0 %

Selenium 49.8 %

Thiamin 13.5 %

Zinc 13.3 %
Linda Hall 1071 Days Ago
I wish you would add the Nutrition Information, too! Both my husband and I are diabetic and it sure does help me to decide whether or not I need to use a sugar substitute and, if so, which one would work best! This recipe seems to be okay as long as we don't overdue the serving size and save half of it for another day? Should I heat it up the next day, or should it be eaten as soon as it cools down enough the same day?

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