Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Lemon Soufflés

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

  • Yield: Makes 5 (4-oz.) servings


  • 2 tablespoons granulated sugar
  • 2 cups Quick and Easy Lemon Curd, divided
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 4 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons powdered sugar


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.

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

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.

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.


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Lemon Soufflés Recipe