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Lemon Soufflé with Roasted Almonds and Cream

Suze's Dessert, Series 3 Come DIne with Me Australia.


  • Lemon Soufflé

  • 3 egg yolks

  • 1 cup caster sugar

  • Rind and juice of 2 lemons

  • 2 tsp gelatine

  • 3 - 4 tbsp warm water

  • 600ml fresh cream

  • 3 egg whites

  • Decoration

  • 100ml fresh cream

  • Vanilla essence or vanilla bean

  • 1tbsp castor sugar

  • Toasted almond slivers

  • Seasonal Fruit (optional)


  • 1.

    In a bowl over simmering water beat egg yolks, adding the sugar gradually.

  • 2.

    Then add lemon rind and lemon juice and whisk until thick and light.

  • 3.

    Remove mixture from the heat and whisk a few minutes longer until slightly cooled.

  • 4.

    While lemon mixture is cooling, beat cream until thick. In a separate bowl beat egg whites until stiff.

  • 5.

    Dissolve gelatine in water and add to lemon mixture.

  • 6.

    Fold in the whipped cream and gradually incorporate stiffly beaten egg whites.

  • 7.

    Turn into prepared serving dish and chill until set.

  • 8.

    Whip the extra cream together with the vanilla and sugar until thick then decorate lemon soufflé with cream, toasted almonds and seasonal fruit if you like.

  • 9.

    Place in fridge overnight.


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