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Lemon Curd Soufflé


  • 3/4 c. milk
  • 1/4 c. sugar
  • 2 tablespoons corn starch
  • 1/2 c. Lemon Curd
  • 1-teaspoon fresh lemon zest
  • 4 egg whites
  • 1/4 cup sugar
  • Butter to grease ramekin
  • Sugar to coat ramekin


Preheat oven to 400˚.

Place a baking sheet in lower third of oven to preheat.

Grease interior of 6 4-ounce ramekins with butter and dust with sugar.

Heat milk in a small heavy saucepan over medium-high until it boils. Reduce heat to medium low.

Whisk together 1/4 cup sugar and 2 tablespoons cornstarch until uniform. Add to milk and whisk.

Bring to a low boil and cook 1-2 minutes, whisking continuously.

Whisk in Sticky Fingers Lemon Curd and lemon zest. Cool to room temperature.

In a stand mixer or hand mixer fitted with a whisk attachment, whip on high-speed whip the egg whites until soft peaks form.

Add 1/4 cup sugar and continue to whisk until stiff peaks form, but the egg whites are not dry.

Gently fold one quarter of the egg whites into the lemon curd mixture.

Continue adding egg whites one quarter at a time until all are incorporated.

Pour lemon soufflé mixture into ramekins.

Place on preheated baking sheet and bake 15-18 minutes until golden brown and soufflés have risen.

Serve immediately, or the soufflé’s will fall.

Enjoy with whipped cream and fresh berries or garnish with powdered sugar and a mint leaf.

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