You’ve got to love desserts that are equal parts easy and impressive. This one has a mere six ingredients, yet produces wildly flavorful, fluffy, heavenly results. If you want wow-factor for dessert, this gluten free lemon soufflé will give it to you. Bonus: it’s shockingly easy to make.
Lemon Curd Soufflé
This sweet-tart finale makes a stunning statement when baked and served in individual ramekins, but you can use a 1-quart soufflé dish and still impress. For a less tart, more floral flavor, use Meyer lemons or a combination of Meyer and regular lemons. You can make your own superfine sugar by placing granulated sugar in a blender and blending until fine.
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for greasing
- 1/2 cup sugar, preferably superfine (caster), plus more for dusting
- 5 eggs
- Zest of 2 large lemons
- 1/3 cup lemon juice
- Confectioners’ sugar, for garnish
Preheat the oven to 400°F. Butter 4 (8-ounce) ramekins and dust the bottoms and sides with sugar. Tap out any excess sugar. Place the ramekins on a rimmed baking sheet.
Separate the eggs, reserving all of the whites and 4 yolks, separately.
In a heavy-bottomed saucepan, combine the butter, ¼ cup of the sugar, the egg yolks, and lemon zest and juice. Cook until the mixture thickens, stirring constantly. Remove from the heat, cool for 5 minutes, then place plastic wrap directly onto the surface of the lemon curd.
In a bowl or with a stand mixer fitted with the whisk attachment, whisk the egg whites to form soft peaks. Whisk in the remaining 1/4 cup sugar, 1 tablespoon at a time, until the whites have formed stiff peaks. Fold one-third of the egg whites into the lemon curd, then fold in the remaining egg whites.
Pour the mixture into the prepared ramekins, place the sheet tray with the ramekins in the middle of the oven, immediately turn down the temperature to 375°F, and bake until puffed and very lightly browned. Sprinkle with a light dusting of confectioners’ sugar and serve immediat