Lemon Curd Soufflé

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.

Servings 4
Calories 282 kcal
Author Harriet Trezevant


  • 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


  1. 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.
  2. Separate the eggs, reserving all of the whites and 4 yolks, separately.
  3. In a heavy-bottomed saucepan, combine the butter, 1/4 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 and press the curd through a fine mesh sieve with silicone spatula to remove any solids. Place plastic wrap directly onto the surface of the lemon curd.

  4. 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.
  5. 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 just set and very lightly browned, 20 to 25 minutes. Sprinkle with a light dusting of confectioners’ sugar and serve immediately.

Nutrition Facts
Lemon Curd Soufflé
Amount Per Serving
Calories 282 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 235mg78%
Sodium 179mg8%
Potassium 97mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 26g29%
Protein 7g14%
Vitamin A 647IU13%
Vitamin C 12mg15%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Zoe Armbruster and Blaise Gargadennec

8 Comments on “Lemon Curd Soufflé”

  1. Hi! For small ones, 20 minutes or so. For one big one, try 25 to 35 minutes, depending on your oven!

  2. This looks delicious. I have a few questions. Is the 5th egg yolk not used in this recipe (since you only reserve 4 yolks)? And do you refrigerate the lemon curd until fully cool (after placing the plastic wrap on the surface, and before folding in the whipped egg whites), or does the curd not need to cool completely? Thanks! Looking forward to making this.

  3. Hello! That’s correct. The 5th egg yolk is not used. Also, you don’t need to refrigerate the curd; just make sure it’s cooled down, which it will do while you are preparing to use it. Let me know how you like it!

  4. Hi Sheri! Since I haven’t tried it, I can’t say for sure what the difference will be. I’m guessing less sweet. But I’d love to hear what happens if you try it!

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