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.

Jennifer Trainer Thompson
Recipe by Coastal Living November 2014


Recipe Summary test

25 mins
55 mins
Makes 10 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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