Lemon Souffle – a delicious recipe with eggs, caster sugar, lemons, whipping cream, gelatin, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
tie band of double grease proof paper around a 15cm(6inch) a soufle dish to stand 5cm(2inch) above the rim; oil inside of paper.
2
place the egg yolks, sugar and lemon rind in a bowl and mix.
3
heat the lemon juice on small pan and pour over egg mixture.
4
whisk using an electric beater till thick then fold in 2/3 of cream.
5
stir the soaked gelatin in a bowl over a pan of simmer water until dissolved add to the souffle and stir carefully till begins to set.
6
whisk the egg whites till thick then fold into the mixture. pour into the prepared dish then leave until set.
7
remove the paper carefully and press the nuts around the side.
8
spread some of the remaining cream over the top and pipe cream around the edge.
9
chill before serving.
679
kcal
Calories
48
g
Fat
53
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 3 large eggs, 175 g caster sugar, 2 lemons, juice and zest of, grated, 450 ml whipping cream, whipped, and more.
Yes, Lemon Souffle 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
