Lemon Souffle

I've made this recipe several times now. It is one of my favorite wow desserts because it truely is a souffle that dosen't fall ! I made it once with powdered sugar instead of superfine and it made it much more sweet for those that like more sweet than tart.

I did not like this recipe because everyone that tried it in my house thought it was too tart. I also followed the instructions exactly and after removing the souffles from the oven, after 15-17 minutes, they completely deflated :(

this was not at all what we thought it should be. will never make his again, woulda rated this zero stars if that was an option

it tasted okay but all the lemon juice sank to the bottom. the top part had no taste but the bottom part was super sour. maybe i just didn't blend them together

This is really good for a lemon lover.

Loved it! Will make again soon!

After I removed the ramekins from the oven and waited the 5 min. cool time, they cracked and started to fall. The lemon curd I thought was essential as the souffle itself was light and boring.

It tasted like sweet eggs. Extremely sweet and very eggy. I find that the recipes with allrecipe require too much sugar and liquid which leaves them too sweet and soggy.

Very good and very easy recipe. It tasted great!

This was my first souffle and it rose very prettily and smelled wonderful. I am a huge lemon fan, but this was way too lemony w/out the balance of enough sugar...it was just too tart. I am not sure how you would fix it other than to maybe split the juice from the lemon between the lemon curd and the egg mixture- instead of adding the juice from a whole lemon to each part. Then of course add more sugar! I really want to like this recipe, but it just wasn't quite there.

This as my first time at making any kind of soufflé and i turned out perfect! One tip though! Tip: stir in ingredients in slowly and DON’T use any electrical whipping utensils!

The directions were great... turned out perfect the first time

had the same issues as the others.

We waited a little too long to eat these I guess! They looked delicious right out of the oven. But after a while had fallen, cracked, and were very dense, but that was our fault. Which is why this gets at least 2 stars. Other than that though, it was way too sour and the zest gave it a bad texture. I would suggest either grating the zest very finely, or using about half of what was suggested and same with the juice. I guess if you like REALLY sour things this is for you. That or I used way to much zest, which is quite possible.

THIS WAS AMAZING!!!!!!! My grandmother who is gluten soy and dairy free loved it! Perfect recipe for her as long as you substiute the butter. Even my sister who usually dosen't like the things I make without dairy called it the best thing she had ever eaten. I will definitely make this again

My wife and I made this lemon souffle tonight and hands down, it was awesome. It was our first time making a lemon souffle and was easier than expected. We went exactly by the recipe double teaming it, she made the first half and I did the second. Again, it was fabulous.

These are very good. I had never made a souffle, and expected it to be a lot more difficult than it was. They are tasty, they rose well, and they didn't require any exotic ingredients. I did learn that a person can't make souffle in advance. They're pretty flat now but they still taste great.

These are very good. I had never made a souffle, and expected it to be a lot more difficult than it was. They are tasty, they rose well, and they didn't require any exotic ingredients. I did learn that a person can't make souffle in advance. They're pretty flat now but they still taste great.