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Double-Lemon Soufflés

Yield 8 servings


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. Preheat oven to 400°.

  4. 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.

  5. 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.