• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Petite Lemon Souffles with Lemon Curd

  • Recipe Submitted by on

Category: Desserts, Fruit

 Ingredients List

  • 1/4 c Flour
  • 1 1/4 c Sugar
  • 1/4 ts Salt
  • 3 lg Eggs -- separated
  • 1 c Half and half
  • Grated rind of 1 lemon
  • 1/3 c Lemon juice -- freshly
  • Squeezed


1. Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in
a mixing bowl.

2. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half,
lemon rind, and lemon juice to blend. Stir in sugar mixture.

3. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful
of whites into batter to lighten it; fold in remaining whites.

4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or
ramekins (3/4-cup to 1-cup capacity), filling almost full.

5. Place souffles in a large baking dish containing about 1 inch of hot
water. Bake in oven until souffles are set and top is browned, 30 to 35

* Timesaver Tip: Souffle mixture can be prepared several hours ahead and
held in the refrigerator before baking. It can also be prepared up to 1
week ahead and frozen. Pour the mixture into individual dishes as directed
above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not
thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to
40 minutes.

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