Lemon Soufflés with Raspberry Sauce

Coastal Living
Lemon Souffles with Raspberry Sauce

When I inherited my mother's wooden recipe box, inside were recipes in the handwriting of my mother, my grandmother, and my great-grandmother. My great-grandmother's soufflé was so simple, but it's just what you want at the end of a big meal: a light, lemony froth. Drizzling it with raspberry sauce enhances it, if that is possible.

Makes 10 servings


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1 (6-ounce) container fresh raspberries
3 tablespoons powdered sugar
5 tablespoons fresh lemon juice, divided
1 1/2 cups granulated sugar, divided
8 large egg yolks
2 tablespoons lemon zest
8 large egg whites


Hands-on: 25 Minutes
Total: 55 Minutes

1. Combine raspberries, powdered sugar, and 2 tablespoons lemon juice in a blender; process until smooth. Strain raspberry mixture through a fine wire-mesh sieve, discarding solids.

2. Preheat oven to 325°. Coat the insides of 10 (8-ounce) ramekins with butter; sprinkle 1/4 cup granulated sugar evenly among ramekins, tilting to coat and tapping to remove excess. Set aside.

3. Beat egg yolks in a medium mixing bowl at medium speed with an electric mixer about 4 minutes or until thick. Gradually add 1 cup granulated sugar, beating constantly until well combined. Stir in lemon zest and remaining 3 tablespoons lemon juice.

4. Beat egg whites in a large mixing bowl at high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, beating constantly until stiff peaks form. (Do not overbeat.) Gently fold one-fourth of egg whites into yolk mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Arrange dishes in a large roasting pan; add hot water to roasting pan to a depth of 1 inch.

5. Bake 30 minutes or until a wooden pick inserted into the side of the soufflés comes out clean. Serve soufflés immediately with raspberry sauce.

Created date

October 2014