These elegant Lemon soufflés are a beautiful, fragrant, and delicious single-serving dessert, topped with fresh raspberry sauce. Winter is the time to focus on citrus, and the Raspberry Topped Lemon Soufflés recipe brings lemons to the center stage!
The thought of making a soufflé may seem daunting, but with a few tips, it’s not so difficult. A few years ago, I invited some friends over for a bake along. One mentioned she wanted to try the lemon soufflés from Mary Sue Milliken she’d seen on Top Chef Masters. It was served with rhubarb sauce, but due to the season, I substituted a simple raspberry sauce. The perfect pairing!
My tasters loved these lemon soufflés. They puffed up perfectly, and the lemon yellow was an amazing contrast to the deep red raspberry sauce. We all decided the whipping, straining, cooking, dirty pots and pans might be too much for a dinner party dessert. If you’re determined, you could pre-make the lemon base and whip the egg whites while your guests are finishing dinner. They definitely are show stoppers and worth the extra effort.
Lemon Soufflés Recipe Notes
- Remember that egg whites beat best at room temperature, so get them out about an hour ahead of time.
- PRO-Tip: You can always put the eggs in a bowl of warm water if you don’t have time to spare. This will warm them up quickly.
- When eggs are a room temperature, it is more likely the egg yolk will break when you’re trying to separate them. I suggest separating each egg into two empty bowls, then transferring to the collective bowls (8 yolks in one, 9 whites in another).
- PRO-Tip: Note that any fat (from a little grease left in the mixing bowl or a bit of egg yolk contaminating the whites) in the whites will prevent them from whipping to firm peaks. It is worth a little extra effort to use the 3 bowl method mentioned above, so you don’t waste 8 eggs (been there!).
- These lemon soufflés, like all soufflés, will start to deflate as soon as they emerge from the oven.
- If you want to impress your guests, have the raspberry sauce ready to go, then make the souffles after dinner and serve right from the oven.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Progressive Eats Citrus Menu
- Bubbly Blood Orange Campari Cocktail from Mother Would Know
- Muhammara with Blood Orange from Pastry Chef Online
- Chicken Milanese with Citrus Salsa from Healthy Delicious
- Citrus Salad with Honey-Tarragon Vinaigrette from All Roads Lead to the Kitchen
- Lemon Rice – South Indian Rice With Lemon from SpiceRoots
- Blood Orange Upside Down Cake from Creative Culinary
- Chocolate Hazelnut Orange Cake from Food Hunters Guide
- Meyer Lemon Mousse from The Redhead Baker
- Raspberry Topped Lemon Souffles from That Skinny Chick Can Bake
This month’s theme is Citrus hosted by Coleen of The Redhead Baker. Enjoy these lemon, Meyer lemon, orange and blood orange recipes, ideal for any special occasion and the perfect way to celebrate citrus season!
To make the lemon souffles, you may need:
- Butter, at room temperature to butter ramekins
- Sugar, for dusting ramekins
- 1/2 cup sugar, divided
- 8 large egg yolks
- 9 large egg whites
- 2 1/2 tablespoons flour
- 2 tablespoons lemon zest, finely grated
- 1/3 cup freshly squeezed lemon juice (I used 1 1/2 lemons)
- 1 cup whole milk
- 2 tablespoons butter
- 10 ounces frozen raspberries
- 1/3 cup sugar
- Squeeze of fresh lemon juice
- Powdered sugar to garnish
- Raspberry sauce for serving, if desired
- Fresh raspberries to garnish, if desired
- Preheat oven to 375º. Generously butter 12 6-ounce ramekins, then coat with sugar.
- Whisk together yolks, flour, zest and half the sugar (1/4 cup).
- Bring milk to boil in a saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk, while cooking, till thick like a pudding, 1-2 minutes. Strain through a sieve, then stir in butter and lemon juice.
- Beat egg whites till foamy. Gradually add remaining ¼ cup sugar and whip till medium firm peaks form. Stir ⅓ of whites into yolk mixture. Fold in remaining whites gently with spatula.
- Fill each soufflé cup to the top, tap to settle, and smooth the top with a spatula. Run your thumb around the inside perimeter of each dish. Place soufflés on a baking sheet and bake 15-18 minutes till they rise about an inch above the rim but are still jiggly in the center. Lightly dust with powdered sugar and serve immediately with raspberry sauce if desired.
- To make the raspberry sauce, cook raspberries and sugar till fruit is soft and breaking apart. Strain through sieve. Add squeeze of lemon juice. Cool before serving.
I used 8 ounce ramekins and baked the same amount of time. I only had enough batter to make 5 soufflés.
Amount Per Serving: Calories: 486 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 303mg Sodium: 263mg Carbohydrates: 70g Net Carbohydrates: 0g Fiber: 5g Sugar: 58g Sugar Alcohols: 0g Protein: 17g