Lemon Souffles



Paul just had HIS birthday (we are exactly 2 weeks apart with our birthdays, but he is 2 years older than me.) For his birthday I made him his favorite meal (kebabs based on the ones my mom made when I was a little girl, that he adopted as his favorite after we met.) and then I finished everything off with death by lemon desserts……

lemon souffles


Paul loves lemon anything, so I made him a lemon jelly roll, with homemade lemon curd as the filling, and I made him lemon souffles again. I altered a couple of things this time since I had made them before and I knew what I wanted to improve upon. Today I looked up the calorie content of the souffles on a calorie calculator, and was stunned to find out that they were only 159 calories a piece, What? That much yummy rolled into only 159 calories? I may eat them everyday from now on….

I know you now want the recipe since it’s insanely delicious and low calorie, so I am going to post it here with the changes I made, along with a link to the original Martha Stewart recipe for those who are interested!

Preheat oven to 350 degrees.


  • 2-3 large lemons, enough to get 1/4 cup of juice. (fresh does taste a lot better)
  • 3 large eggs, separated
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 Tbs of grated lemon zest (also from the fresh lemons)
  • Confectioners’ sugar, for dusting

Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup of lemon juice, 1 Tbs lemon zest, and flour in a heat-proof bowl (pyrex or stainless) Beat mixture on medium speed with an electric hand beater until pale yellow, and then place bowl over a pot of simmering water; whisk constantly until very thick, (I still used my electric hand mixer for this.) Remove bowl from heat, and continue beating on medium speed until cool, scraping down sides several times, set aside.

Combine egg whites and remaining 1/4 cup granulated sugar in a squeaky clean mixing bowl, clean the hand beater whisks well too, since the meringue will not fluff up if there is any yolk residue on them. Beat until sugar has dissolved and beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, being careful not to over beat.

Whisk 1/3 of the meringue into the yolk mixture, and then gently fold in the remaining meringue. (It will be lovely and light and silky at this stage.) Divide mixture equally into 4 buttered and sugared ramekins so it is about an inch below the top rims, and place on a tray in the middle of the oven. Bake for about 20-25 minutes (I didn’t actually time myself well here so that is just a guess, it may have been a little more or a little less than that.) and remove from the oven when the tops raise to about an inch above the Ramekins, and are only very slightly golden colored.

Dust the tops with confectioner’s sugar, and enjoy warm!

lemon souffles 2

These are so yummy, and I know if you try them you will just LOVE them. The changes I made were to add the lemon zest (we felt the lemon factor was a little low before then) and to make it in 4 ramekins instead of the 8 lemons (the little lemons were pretty, but a lot of work, and very small, if I had guests coming, I may make them in the lemons again for the wow factor, but for us we like 4 bigger souffles that are easier to make, since the little ones just sort of left us wanting more.)

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