Hot Lemon Soufflé – a delicious recipe with eggs, sugar, lemon, salt, powdered sugar, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly oil a 1 1/2-quart souffle dish; sprinkle with sugar.
2
Cut a piece of aluminum foil long enough to fit around souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil; wrap foil around outside of dish, oiled side against dish, allowing foil to extend 3 inches above rim to form a collar. Secure foil with freezer tape or string.
3
Beat yolks in a large mixing bowl until thick and lemon colored. Gradually add 1/2 cup sugar, lemon rind and juice, beating well; set aside.
4
Beat egg whites (at room temperature) until foamy. Gradually add salt and remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into lemon mixture, and spoon into prepared souffle dish. Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350u00b0 for 1 hour or until puffed and set.
5
Dust top of souffle with powdered sugar. Spoon into individual serving bowls; top with strawberries. Serve immediately.
361
kcal
Calories
10
g
Fat
57
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, separated, 1 cup sugar, divided, Grated rind and juice of 1 lemon, 1/8 teaspoon salt, and more.
Yes, Hot Lemon Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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