Homemade Lemon Souffle with Raspberry Sauce
- 5 egg whites room temperature
- 1/4 cup sugar
- 2/3 cup lemon curd room temperature or warmed
- Powdered sugar (optional)
- 12 oz. frozen raspberries
- 2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 3 tsp. raw sugar
- Butter 4 ramekins and place in the fridge to cool. Heat the oven to 350 degrees.
- Beat the egg whites on high until they start to become frothy.
- Add the sugar, 1 tbsp. at a time until stiff glossy peaks form.
- Gently fold the egg whites into the warm lemon curd, being careful not to over mix; otherwise your egg whites will deflate, leaving a flat souffle. It’s ok if its not fully combined (see streaks in photos below).
- Spoon the egg white mixture into the buttered ramekins and place in a baking dish with about 1 inch of water. The water helps keep the souffle from cracking.
- Bake for 20-25 minutes, or until souffle is lightly browned and risen 1-2″ above the edge of the ramekin.
- Remove from oven and serve immediately with powdered sugar and raspberry sauce.
- Place all ingredients in a saucepan and bring to a simmer. Simmer for 15-20 minutes.
- Strain in a mesh strainer to remove seeds.
- Make the raspberry sauce first since it takes 30 minutes to cook.
- Use room temperature egg whites to make them easier to whip into peaks. Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
- Use room temperature or slightly warmed lemon curd so it is easier to incorporate into the egg whites.
- Gently fold the warm lemon curd into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake souffles on the bottom rack of the oven.
- Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean.