Double-Lemon Soufflés

Cooking Light
8 servings


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Cooking spray
2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
1/4 cup granulated sugar
3 large egg yolks
5 large egg whites
1/4 teaspoon cream of tartar
Dash of salt
1/3 cup granulated sugar
1/2 cup Lemon Curd
1/3 cup powdered sugar


Coat 8 (6-ounce) ramekins or custard cups with cooking spray; sprinkle with 2 tablespoons granulated sugar. Place prepared ramekins on a baking sheet.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan. Gradually add milk, stirring with a whisk until well-blended. Stir in the lemon rind, lemon juice, and 1/4 cup granulated sugar. Cook lemon mixture over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return the milk mixture to the pan, and cook over medium heat until thick (about 3 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 25 minutes or until custard comes to room temperature, stirring occasionally.

Preheat oven to 400°.

Beat the egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, beating the egg white mixture until stiff peaks form. Gently fold one-fourth of the egg white mixture into the lemon mixture, and gently fold in the remaining egg white mixture. Spoon mixture into prepared ramekins.

Bake at 400° for 20 minutes or until the soufflés are puffy and set. Heat Lemon Curd in a small saucepan over low heat until warm. Spoon 1 tablespoon Lemon Curd into each soufflé, and sprinkle each with 2 teaspoons powdered sugar. Serve immediately.

Created date

May 2000

Nutritional Information

Calories 209
Caloriesfromfat 20 %
Fat 4.6 g
Satfat 2 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 5.8 g
Carbohydrate 37.1 g
Fiber 0.1 g
Cholesterol 109 mg
Iron 0.6 mg
Sodium 101 mg
Calcium 72 mg