Lemon Curd

  • 2 lemons : 2pc
  • 120 grams (4.23 ounces) sugar
  • 200 grams (7.05 ounces) egg whites


  • 300 grams (10.58 ounces) sugar
  • 90 grams (3.17 ounces) liquid glucose
  • 230 grams (8.11 ounces) water
  • 8 grams (0.28 ounces) agar
  • 100 grams (3.53 ounces) egg whites at room temperature
  • 1 gram (0.035 ounces) lemon acid


  • Mixing Bowls

    Use a variety of sizes; always go for glass or metal bowls to ensure no greasy residue interferes with your meringue.

  • Electric Mixer

    A stand mixer is best for achieving stiff peaks, but a hand mixer will work fine too. Just make sure it's powerful enough.

  • Candy Thermometer

    Essential for getting your sugar syrup to the right temperature. Consistency is key in making perfect soufflé.

  • Whisk

    Handy for combining ingredients; make sure it's clean and dry before beating egg whites.

  • Rubber Spatula

    Great for folding in egg whites without deflating them. Silicone ones tend to be most effective.

  • Soufflé Dish

    A classic choice, but ramekins work just as well. Make sure they're greased to ensure a smooth release.

  • Kettle or Saucepan

    For preparing the agar-agar mixture; always maintain medium heat to avoid scorching.


Step 1

Step 1: Mix water with agar-agar and heat to 85°C (185°F) over medium heat until it reaches a gel-like consistency. Stir occasionally to prevent the agar-agar from settling at the bottom.

Step 2

Step 2: Add sugar and liquid glucose to the mixture, stirring until the sugar is completely dissolved. Continue heating and bring the syrup to a boil at 110°C (230°F).

Step 3

Step 3: In a separate bowl, add 1 gram (0.05 ounces) of lemon acid to 100 grams (3.55 ounces) of egg whites.

Step 4

Step 4: When the syrup reaches 106°C (220°F), start whisking the egg whites at low speed, and gradually increase the speed. For best results, use a stand mixer with a whisk attachment.

Step 5

Step 5: Continue to whisk the egg whites until medium peaks form (often referred to as 'bird beak' consistency).

Step 6

Step 6: Once the syrup reaches 110°C (230°F), slowly drizzle it into the whisked egg whites while continuing to whisk. Whisk until the mixture becomes dense and airy, which should take approximately 1.5-2 minutes.

Step 7

Step 7: Add the prepared lemon curd into the meringue mixture and whisk until well combined.

Step 8

Step 8: Pour the combined mixture into a mold. For a professional look, use silicone molds for easy release.


Serving this lemon souffle is a delightful experience in itself. Depending on the occasion and your mood, there are numerous ways to elevate this already incredible dessert! 🌟

**For a touch of sophistication:** Place your soufflé on a classic white plate and dust with powdered sugar. Add a few fresh berries and a sprig of mint for a dash of color that screams elegance.

**Casual Gathering:** Serve in individual ramekins with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Don't forget to add a thin lemon slice for that extra pop! 🍋

**Spring Picnic:** Pair it with a refreshing glass of lemonade or a citrusy cocktail. Hand each guest their own ramekin using colorful napkins for a festive touch. 🧺🍸


Gluten-Free Version:

  • Good news, this souffle is naturally gluten-free since it doesn't include any flour! 🎉

Vegan Version:

  • Replace egg whites with aquafaba (the liquid from canned chickpeas). Use an equal amount of aquafaba in place of the egg whites.
  • For the lemon curd, substitute with a vegan lemon curd that uses coconut milk and cornstarch.
  • Ensure the agar-agar is vegan-certified. 🍋🌿


  • Why did my soufflé collapse?

    This usually happens if the egg whites weren't beaten enough or if the souffle was not cooked at the right temperature.

  • How do I know when my meringue is ready?

    Look for medium peaks, meaning the peak will curl over when you lift the whisk.

  • Can I prepare the lemon curd in advance?

    Absolutely, the lemon curd can be made a day in advance and refrigerated until ready to use.

  • What's the best way to fold in the meringue without deflating it?

    Use a rubber spatula and gently fold in the meringue in a sweeping motion, ensuring you do not over-mix.

  • Can I use another citrus fruit besides lemon?

    Yes, you can use lime or orange to create different flavor profiles. Adjust the sugar to balance out the acidity.

  • Can I make this dessert without a candy thermometer?

    While a candy thermometer ensures accuracy, you can also test the syrup by dripping it into cold water; it should form a soft, pliable ball.

Nutrition facts

Lemon curd-based souffle
Recipe Yield:8 servings
Calories:Per serving: 200-250 kcal
Calories (Min - Max):200 - 250
Total Fat:0.5g
Saturated Fat:0g
Total Carbohydrate:51g
Total Sugars:48g