Lemon Custard Souffle

READY IN: 1hr 20mins
Recipe by evelynathens

This puffs up just like a souffle and is airy and tart and sweet and ... lovely!

Top Review by Hilltop Farm Guy

This was absolutely wonderful. We recommend using a regular souffle dish since the 9" diameter by 2" deep was too small to hold all of the batter.

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Lightly butter a 9 x 2 inch round cake pan.
  3. Have ready another larger pan and hot water.
  4. Cream together butter and sugar.
  5. Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
  6. Add milk and cream.
  7. Beat whites in separate bowl with salt until it holds stiff peaks.
  8. Stir ¼ of white mixture into lemon mixture to lighten and then fold in remaining whites.
  9. Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
  10. Bake for 50 minutes to 1 hour, or until just set and top is golden.
  11. Serve warm.

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