Lemon-Almond Soufflés 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.



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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,