Lemon-Almond Soufflés | Vegetarian Recipe | Vegetarian Times Skip to main content

Lemon-Almond Soufflés

There’s nothing intimidating about these zesty soufflés, just be sure to grease the sides of the ramekins up to the rim so they’ll rise fully in the oven.



Ingredient Line: 
2 tsp. coconut oil
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4 large eggs, separated
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3 Tbs. honey, softened
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1 organic lemon, zested and juiced (1 Tbs. zest, 3 Tbs. juice)
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3 Tbs. almond meal
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¼ tsp. salt


1. Preheat oven to 350°F. Grease six 4-oz. ovenproof ramekins with coconut oil up to rim. Chill ramekins in refrigerator. 2. Whisk together 3 egg yolks, honey, lemon zest, lemon juice, and almond meal in medium bowl. (Reserve extra egg yolk for another use.) 3. Beat 4 egg whites and salt with electric mixer until stiff peaks form. Fold meringue into egg yolk mixture with spatula. 4. Fill ramekins two-thirds full, and bake 10 to 12 minutes, or until puffy and golden brown. Serve immediately. Learn how to cook delicious gluten-free, vegetarian recipes online. Sign up now!

Nutrition Information: 

5 g
Total Fat: 
6 g
Saturated Fat: 
2 g
11 g
92 mg
139 mg
<1 g
9 g
Serves 6

Comments on this Recipe

this is awesome

Where can I find these ramekin's??

Yes, where can I buy these ramekin's They are unusual. I can see lots of uses for them.

Hello, May I know what do you do with the 4th egg yolk? Best regards,