Individual Lemon Souffles – a delicious recipe with sugar, sugar, cornstarch, lemon juice, water, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Coat six 1-cup souffle dishes with cooking spray.
3
Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
4
In a small saucepan, stir together remaining sugar and cornstarch.
5
Gradually whisk in lemon juice and water.
6
Cook over medium heat, stirring constantly until boiling, thick and translucent (about 5 minutes).
7
Transfer to mixing bowl and let cool to room temperature.
8
Beat egg whites and cream of tartar until stiff.
9
Fold into lemon base.
10
Divide among souffle dishes and smooth tops.
11
Set in a roasting pan and add hot water to come up halfway on sides of dishes.
12
Bake 20 minutes.
13
Serve immediately.
304
kcal
Calories
10
g
Fat
42
g
Carbs
13
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 7 ingredients. The key ingredients include: 2 tablespoons sugar, ½ cup sugar, 2 tablespoons cornstarch, ⅓ cup fresh lemon juice, and more.
Yes, Individual Lemon Souffles 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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