Lemon curd souffles

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

  • 40 mins cooking
  • Serves 4
  • Print


Lemon curd souffles
  • 40 gram (1½ ounces) butter, melted
  • 2 tablespoon caster (superfine) sugar
  • 4 egg whites
  • 3/4 cup (165g) caster (superfine) sugar, extra
  • 2 teaspoon icing (confectioners') sugarlemon curd
Lemon curd
  • 2 eggs
  • 3/4 cup (165g) caster (superfine) sugar
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon finely grated lemon rind


Lemon curd souffles
  • 1
    Make lemon curd.
  • 2
    Preheat oven to 200°C/400°F. Grease four 1¼-cup (310ml) soufflé dishes well with the melted butter; refrigerate 5 minutes. Sprinkle inside of dishes with caster sugar; shake out excess. Place dishes on oven tray.
  • 3
    Beat egg whites and extra caster sugar in small bowl with electric mixer until sugar dissolves. Transfer to large bowl; lightly fold in lemon curd. Spoon mixture into dishes.
  • 4
    Bake soufflés about 12 minutes or until puffed and top is browned lightly. Serve soufflés immediately dusted with sifted icing sugar.
Lemon curd
  • 5
    Beat eggs lightly with a fork in small jug; strain eggs into medium heatproof bowl. Add sugar and strained juice; place bowl over medium saucepan of simmering water.
  • 6
    Stir about 10 minutes or until mixture thickly coats the back of a wooden spoon; stir in rind. Remove from heat.
  • 7
    Stand bowl inside a larger bowl filled with ice, stirring occasionally, about 10 minutes or until curd is cold.

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