Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
15 Mins
Total Time
4 Hours 50 Mins
Yield
Makes 5 (4-oz.) servings

Prep the lemon curd up to 2 weeks ahead and you can serve these in just 30 minutes.

How to Make It

Step 1

Preheat oven to 400°. Lightly coat 5 lightly greased 4-oz. ramekins with granulated sugar, shaking out excess. Place on a jelly-roll pan.

Step 2

Whisk together 1 cup lemon curd and next 2 ingredients in a large bowl.

Step 3

Beat egg whites with cream of tartar at medium speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gently fold one-fourth of egg white mixture into curd mixture using a rubber spatula; fold in remaining egg whites just until blended. Pour gently into ramekins, filling to top. Run tip of thumb around edges of ramekins, wiping clean.

Step 4

Bake at 400° for 10 minutes; reduce heat to 350°, and bake 4 minutes or until soufflés rise and are set. (Center should be slightly loose when shaken.) Dust with powdered sugar. Serve immediately with remaining lemon curd.

Ratings & Reviews