lemon soufflés with raspberry sauce

Happy Vegetarian Monday!

The following recipe is probably more suited for summertime, but it’s equally good in the dead of winter. Surprisingly easy, too – I’ve been scared of soufflés, hearing they fall and are ruined quite easily, but these were fairly easy to make and they turned out beautifully: light, fluffy, and delicious.


for the raspberry sauce:

8 oz. frozen raspberries
1/4 cup granulated sugar
1 tsp. cornstarch
1 tsp lemon juice

for the ramekins:

2 to 3 tbsp butter, softened
3 to 4 tbsp granulated sugar

for the lemon pastry cream:

4 large egg yolks
1 cup whole milk
1/2 cup lemon juice
1/2 cup granulated sugar
3 tbsp cornstarch
1 tbsp finely grated lemon zest
1/4 tsp table salt
1/2 oz. (1 tbsp) butter
1 tsp pure vanilla extract

for the meringue:

8 large egg whites, at room temperature
1/2 tsp cream of tartar
1 oz (1/4 cup) confectioners’ sugar


  1. Make the raspberry sauce first – you can simmer it while you make the lemon pastry cream and meringue. Combine the raspberries, lemon juice, corn starch, and sugar into a saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until thickened. The original recipe called for it to cook for only 1-2 minutes; I cooked mine down for 20 or so. Either way, it’ll turn out well.
  2. Get the ramekins ready! Preheat the oven to 375°F. Butter the inside of eight 6oz ramekins (or six slightly bigger ones). Coat the insides with sugar, knocking out any excess.
  3. Make the pastry cream. Whisk together the egg yolks, milk, lemon juice, sugar, cornstarch, lemon zest, and salt in a saucepan. Over medium heat, whisk until the mixture starts bubbling. This should take about 5 minutes – don’t worry if it’s still lumpy. Continue simmering and whisking until the mixture is smooth and thick, about 2 more minutes. Remove from heat and whisk in butter and vanilla until smooth. Take your saucepan and place it in a larger bowl full of ice water, and whisk often until the mixture is cooled to room temperature.
  4. Begin making the meringue while the pasty cream is cooling. In a large bowl, beat the egg whites with a hand mixer (or in a stand mixer) on high speed until foamy. This should take 30-45 seconds. Add the cream of tartar while mixing, and continue beating until the bubbles become smaller and the whites start to form soft peaks, which should happen after another 30-60 seconds. With the beater still running, start adding the confectioners sugar 1 tbsp at a time and continue beating until the egg whites start forming glossy, pointed, stiff peaks when you remove the beater. This should take an additional 30 seconds or so. After this, if your egg whites still aren’t forming stiff peaks, finish whisking by hand to avoid over-beating. Stir the pastry cream with a silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It’s okay if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.
  5. Assemble soufflés. Divide the soufflé mixture evenly among the prepared ramekins. Put the ramekins on a large rimmed baking sheet and bake for about 20 minutes, until a skewer inserted in the center of a soufflé comes out with just the tip still wet. Serve immediately with the sauce.



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