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Raspberry Topped Lemon Soufflés

Liz Berg
  • 45 minutes
  • Serves 5 to 12

INGREDIENTS

Butter, at room temperature to butter ramekins

Sugar, for dusting ramekins

1/2 cup

sugar, divided

8

large egg yolks

9

large egg whites

2 1/2 tbsp

flour

2 tbsp

lemon zest, finely grated

1/3 cup

freshly squeezed lemon juice (I used 1 1/2 lemons)

1 cup

whole milk

2 tbsp

butter

10 oz

frozen raspberries

1/3 cup

sugar

Squeeze of fresh lemon juice

Powdered sugar to garnish

Raspberry sauce for serving, if desired

Fresh raspberries to garnish, if desired