Lemon Butter Souffle with Warm Caramel Sauce Recipe

Name: Lemon Butter Souffle with Warm Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons sugar; 1 tablespoon lemon, zest of; 4 large egg yolks; ¼ cup butter, cut into pieces; ¼ cup fresh lemon juice; 2 tablespoons fresh orange juice; 7 large egg whites, room temperature; icing sugar; 1 cup sugar; ¼ cup water; 1 cup cream; ¼ teaspoon salt; ½ teaspoon vanilla extract

Servings: persons

9 tablespoons sugar
1 tablespoon lemon, zest of
4 large egg yolks
¼ cup butter, cut into pieces
¼ cup fresh lemon juice
2 tablespoons fresh orange juice
7 large egg whites, room temperature
icing sugar
1 cup sugar
¼ cup water
1 cup cream
¼ teaspoon salt
½ teaspoon vanilla extract

1
Mix sugar and lemon zest in a small bowl.
2
Whisk yolks with 5 tblsps lemon sugar in small bowl until thick and pale.
3
Bring butter and juices to boil in small saucepan, stirring frequently.
4
Gradually whisk into yolk mixture.
5
Return to saucepan and whisk over medium-low heat until mixture resembles thick custard, about 4 minutes.
6
Do not let boil.
7
Pour into bowl and cool completely (can be prepared up to 1 day ahead and refrigerated.
8
Bring to room temperature and whisk before continuing.
9
).
10
Position rack in center of oven and preheat to 350F.
11
Butter 2 1/2 quart souffle dish.
12
Sprinkle 1 tblsp sugar over bottom and up sides of dish.
13
Beat whites until soft peaks form.
14
Gradually add remaining lemon sugar and beat until stiff but not dry.
15
Fold 1/4 of whites into yolk mixture to lighten.
16
Gently fold in remaining whites.
17
Transfer to prepared dish.
18
Bake until souffle rises but center is not firm to touch, about 20 minutes.
19
Sift icing sugar over top.
20
Serve immediately, passing Warm Caramel Sauce separately.
21
For Warm Caramel Sauce (about 1 1/2 cups): Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves.
22
Increase heat and boil without stirring until sugar turns a deep golden-brown.
23
Reduce heat to low.
24
Add whipping cream, salt and vanilla extract and stir until smooth.
25
Can be prepared 1 week ahead.
26
Cool, cover and refrigerate.
27
Rewarm over low heat before serving.

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 tablespoons sugar, 1 tablespoon lemon, zest of, 4 large egg yolks, ¼ cup butter, cut into pieces, and more.

Yes, Lemon Butter Souffle with Warm Caramel Sauce 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.

That's it — enjoy your meal!

Lemon Butter Souffle with Warm Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions