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Raspberry Topped Lemon Soufflés

posted by Liz Berg on October 23, 2022 (updated 7/31/24)

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 lemon dessert recipes, and this Raspberry Topped Lemon Soufflé recipe brings lemons to the center stage!

A Soufflé Recipe may seem daunting, but following a few simple tips, you can add any of the numerous flavors of soufflé to your dessert repertoire.

Raspberry Topped Lemon Soufflés in a white ramekin on a saucer with a red handled spoon.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Raspberry Topped Lemon Soufflés

Why You Must Make

The thought of making a soufflé may seem daunting, but with a few tips, it’s not so difficult.
You’ll dazzle your dinner guests when you serve these beautiful, impressive soufflés for dessert!
They taste as beautiful as they look! And the raspberry sauce or just a few fresh raspberries creates a restaurant-worthy dessert.
If you’re a fan of lemon desserts, this lemon pudding cheesecake is another winner!

Ingredient Notes

Kitchen Staples – Butter, Sugar, Eggs, Flour
Lemon Zest – Not from a jar. Use a rasp to grate your own zest.
Lemon Juice – Freshly squeezed.
Whole Milk
Frozen Raspberries
Powdered Sugar, Fresh Raspberries to garnish, optional.

Photo of fresh raspberry sauce being poured onto Lemon Soufflés.

Expert Tips

Remember that egg whites beat best at room temperature, so get them out of the refrigerator at least 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 them 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!).
Make sure to prep your ramekins. By buttering and dusting the sides with sugar, the souffle has something to adhere to as they rise.
This lemon soufflé recipe, 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 soufflés after dinner (or as dinner is winding down) and serve right from the oven.

Raspberry Topped Lemon Soufflés with a spoonful removed.

Frequently Asked Questions

What Is a Soufflé?

According to my Food Lover’s Companion, a soufflé is a light, airy mixture that usually begins with a thick egg yolk-based sauce that is lightened by stiffly beaten egg whites. They can be hot or cold, savory or sweet. A baked soufflé puffs up impressively while in the oven, then quickly deflates. They must be served immediately for the best presentation.

Can You Make Soufflés in Advance?

Yes, as long as the egg whites were whipped properly and all the other ingredients folded in well, you can make souffles a few hours before you serve them. Just cover the ramekins with plastic wrap and refrigerate. Bring them out and let them warm up as the oven preheats. You may need to add an extra minute or two to the baking time.

What Kind of Dish is Best for Baking Soufflés?

Soufflé dishes are typically round ceramic dishes with straight sides. To encourage the soufflé to rise, the dishes are buttered, then dusted with sugar, giving the batter something to attach grasp onto as it puffs.

How Do You Know When a Soufflé is Done?

The edges should be set and the middle should barely jiggle when you tap the dish. You can also insert a long needle into the center of the souffle. It should come out without batter when the souffle is done.