Individual Lemon Souffles

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READY IN: 40mins
Recipe by Mary K. W.

From the Weight Watchers weekly newsletter from a while back. Each 1-cup serving is 2 points.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Coat six 1-cup souffle dishes with cooking spray.
  3. Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
  4. In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water.
  5. Cook over medium heat, stirring constantly until boiling, thick and translucent (about 5 minutes).
  6. Transfer to mixing bowl and let cool to room temperature.
  7. Beat egg whites and cream of tartar until stiff. Fold into lemon base.
  8. Divide among souffle dishes and smooth tops.
  9. Set in a roasting pan and add hot water to come up halfway on sides of dishes.
  10. Bake 20 minutes. Serve immediately.

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