Raspberry Topped Lemon Soufflés #ProgressiveEats

Winter is the time to focus on citrus, and these Raspberry Topped Lemon Soufflés made for an exquisite January dessert.Raspberry Topped Lemon Soufflés | An exquisite citrus dessert

Lemon Soufflés

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 souffles 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!Raspberry Topped Lemon Soufflés | An exquisite citrus dessert


The tasters loved this. These sublime soufflés 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.Raspberry Topped Lemon Soufflés | An exquisite citrus dessert

A Few Tips

  • Remember that egg whites beat best at room temperature, so get them out about an hour ahead of time.
  • 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).
  • 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 so you don’t waste 8 eggs (been there!).

Progressive Eats

Progressive Eats

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.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Progressive Eats Citrus Menu




  • Orange and Anise Scented Challah from OMG! Yummy

Main Course

Veggies/Side Dishes


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!Raspberry Topped Lemon Soufflés | An exquisite citrus dessert


Raspberry Topped Lemon Soufflés #ProgressiveEats

Serves 5-12; Varies depending on size of ramekins, 12 max     adjust servings

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

An elegant citrus dessert made in individual ramekins


  • 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

Raspberry Sauce

  • 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


  1. Preheat oven to 375º. Generously butter 12 6-ounce ramekins, then coat with sugar.
  2. Whisk together yolks, flour, zest and half the sugar (1/4 cup).
  3. 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.
  4. 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.
  5. 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.
  6. 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.


Recipe Notes

I used 8 ounce ramekins and baked the same amount of time. I only had enough batter to make 5 soufflés.
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 379kcal Calories from fat 126
% Daily Value
Total Fat 14g22%
Saturated Fat 6g30%
Transfat 0g
Cholesterol 312mg104%
Sodium 135mg6%
Carbohydrate 52g17%
Dietary Fiber 4g16%
Sugars 42g
Protein 14g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
Did you make this recipe?
Leave review!


  1. Absolutely gorgeous!

  2. I think this is the prettiest souffle I have ever seen. Well done, Liz!

  3. Claudia Lamascolo says:

    I love raspberry but wow what a lovely surprise with another favorite lemon flavor and elegant souffle! nice one!

  4. I have always wanted to try making soufflés but never so much as now with this gorgeous lemon version. Maybe I’m just afraid I’ll eat the whole thing myself! It is absolutely gorgeous Liz – bravo! I really enjoy a multi-step recipe – so much fun to bring it all together. Pinning!

  5. What beautiful souffles! Love the raspberry lemon combination!

  6. I’m thinking Valentine dessert if I can wait that long

  7. Yellow and red! Of course, I’m smiling. Tart and sweet and I’m smiling all the more. GREG

  8. Those are perfection! Special dessert for Valentines perhaps ….. might have to try this!! They look and sound amazing Liz.

  9. Lemon + Raspberry = mind blowing flavor.
    Your Soufflé = Stunning
    It’s perfection, Liz.

  10. I love to make souffles!! Your’s came out perfect!! Saving to make these little babies!

  11. OMG Liz…this souffle looks perfect and I love the combination of lemon and raspberry…absolutely gorgeous!
    Have a great week 🙂

  12. What a great dessert, Liz! Lemon beats chocolate any day in my opinion. Looking forward to making this!

  13. These are stunning Liz. I absolutely adore the combo of lemon and raspberry. I think you hit the nail on the head with souffles – not really that hard just have to be prepared for a bit of last minute work (and a few dishes :-))

  14. Love the lemon raspberry flavor combo. Great pictures as well.

  15. How perfectly and beautifully made souffle, Liz. This is gonna make a wonderful Valentine dessert. Can’t wait to try this. 🙂

  16. These look really fantastic and also very pretty!

  17. Lemon? You’ve got my number! Love the stuff. The pictures in this post are perfect. As is the recipe. Thanks!

  18. All I can say is WOW! That souffle is picture perfect!

  19. What a gorgeous little dessert, Liz. I suggest that your guest retire to the living room to allow dinner to digest and then serve dessert about 30-60 minutes later, that way, you have time to put this lovely dessert together and enjoy your guests. I usually serve dessert right in the living room beside a roaring fire.

  20. Hi Liz, you always make the prettiest desserts, love the sweet and tart going on here. Your souffle looks perfect.

  21. Oh my gosh, your souffles are so all and perfect, Liz – absolutely gorgeous!

  22. I do love the lemon-raspberry combination, and I bet the textures are beautiful together: the fluffy, light souffle and the silky sauce. Mmmm. =)

  23. I have yet to make a good souffle.. .that looks STUNNING!!! <3 – http://www.domesticgeekgirl.com

  24. Such beautiful soufflés, I love that pretty raspberry topping!

  25. This is a beautiful dessert. I have never made souffles before but really should try them.

  26. I have a soft spot for Lemon Soufflés, your looks amazing, making it this weekend,

  27. laura@motherwouldknow says:

    These really are show-stoppers! And the lemon/raspberry combination is simply fabulous. I’d like to be at your house the next time you make them:)

  28. Wow….lovely!

  29. This looks so yummy! Thanks for sharing.

  30. Great tips and gorgeous souffle Liz….Wish I could’ve been there for the yummy bake-along <3

  31. These are so beautiful Liz and remind me of Spring…which is nice. I’m ready! I think lemon and raspberry are one of my favorite combinations; how about you just bring one over? 🙂

  32. Classic favor pairing and they look so delicate. I must admit that I’ve never tasted or made a souffle but I look forward to trying one.


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