Recipe courtesy of The Shed

Lemon Souffle

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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3/4 cup sugar

1 tablespoon butter (melted)

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup milk

6 eggs, separated

2 lemons, zested then juiced

Butter or shortening, for greasing


  1. Preheat oven to 350 degrees F.
  2. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
  3. In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures.
  4. Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.

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