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Lemon Souffle Recipe

Lemon Souffle

Recipe courtesy The Shed

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on February 21, 2012

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    Having eaten this at The Shed in Santa Fe (where this recipe comes from many, many, many times over the years, I can tell you that this recipe is exactly the same and tastes great! Comes out tasting and looking exactly the same.

    I've never had a problem with it setting up properly, even with Albuquerque being about 1700 feet lower.

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  • on January 11, 2012

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    Excellent recipe worth a 5 star rating, however it did take 40 minutes to fully rise and brown. Great flavor and texture, our dinner guests LOVED this dish!

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  • on July 20, 2011

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    Taste was good, but it didn't rise in recommended time, I had to add at least 15 minutes and it was still a bit raw inside. Maybe because I'm at sea level.

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  • on June 25, 2011

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    My friends an I loved this recipe and it was my 1st time making a Souffle ever. It came out light and fluffy, the lemon flavor was perfect, not too sweet or too tart.

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  • on February 10, 2011

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    I really like the flavor. However I also found the instructions to be vague. It was like a custard under the fluff, this was my first soufflé. My family enjoyed this as well.

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  • on November 16, 2010

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    The instructions were a little... vague. I noticed the egg yolk mixture was runny and was hard to fold in with the egg whites. Was it supposed to turn into something like a watery curd under a souffle-y top? When I baked it, the flavor was pretty good, though.

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  • on September 19, 2010

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    Very simple to make and absolutely delicious!!! Enjoy folks!!

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  • on March 22, 2009

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    I am only 13 and i could even make this. I rated it four stars because it didn't puff up as much as i would have like but i know that was my fault. It was quite lemony, but i liked it. I found that some of the recipe was a little unclear. I wish i could rate it 4 1/2!

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