• 41 Ratings

Whipped egg whites make this sweet lemon souffle dessert light as air. Serve this lemon dessert recipe with a little powdered sugar on top for a light and delicious treat.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cool:
5 mins
bake:
40 mins at 350°
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 1-quart soufflé 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.

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Instructions Checklist
  • 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).

Instructions Checklist
  • Pour batter into prepared soufflé dish. Place soufflé dish in a 13x9x2-inch baking pan. Place baking pan on an oven rack. Pour boiling water into baking pan around soufflé dish to a depth of 1 inch.

Instructions Checklist
  • Bake about 40 minutes or until top springs back when lightly touched. Carefully remove soufflé dish from baking pan. Cool on a wire rack for 5 minutes. Sprinkle lightly with powdered sugar. Serve warm.

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Reviews

41 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 7
Rating: Unrated
06/20/2014
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?
Rating: Unrated
01/30/2015
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.
Rating: Unrated
01/30/2015
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.
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Rating: Unrated
12/31/2014
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 %
Rating: Unrated
03/21/2015
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.
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