Lemon Souffle with Raspberry Coulis

Light and airy, sweet and fruity.

The ramekins make this dessert the perfect size for single servings.

Recommended Product: BLACK+DECKER® Crisp 'N Bake Air Fry 6-Slice Toaster Oven

  • Prep Time:
    10 min
  • Cook Time:
    15 min
  • Ready In:
    25 min
  • Serves:



  1. 2 eggs, separated
  2. ¼ cup granulated sugar
  3. 1 Tbsp lemon juice
  4. Grated zest of 1 small lemon
  5. Confectioner’s sugar for dusting if desired

Raspberry Coulis:

  1. 6 ounces of fresh or frozen raspberries
  2. 3 Tbsp granulated sugar
  3. 1½ Tbsp water or Grand Marnier liqueur
  4. 1 tsp lemon juice


Make the raspberry coulis:
  1. Combine all coulis ingredients in a small saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy, about 5 minutes.
  2. Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
  3. Coulis can be used immediately or made ahead of time and stored in an airtight container in the fridge for up to one week or the freezer for up to six months. Can easily be doubled if you want extra on hand.

Make the souffles:

  1. Butter the inside of 2 10-oz ramekins, then coat the buttered surface with sugar. (Dump out any excess sugar.) Set aside while you make the souffle.
  2. Preheat a toaster oven to 350°F and place the bake rack at the lowest position. If using a regular oven, preheat to 400°F and position the rack in the middle of the oven.
  3. Place the egg yolks in a medium bowl and the egg whites in a separate medium bowl.
  4. Using the HELIX mixer with the HELIX beaters, beat the egg yolks with half of the sugar until the mixture is thoroughly incorporated and appears pale and thickened.
  5. Add the lemon juice and zest; stir to combine.
  6. Clean your HELIX beaters in hot soapy water and dry thoroughly.
  7. Reinsert the beaters into your mixer and start slowly mixing the egg whites, just until they start to foam. Do not start on high speed; keep it on low.
  8. Once the egg whites start to foam, slowly drizzle in the rest of the sugar.
  9. Once the sugar is incorporated, increase the speed until the egg whites start to get light and fluffy and soft peaks form, about 3-4 minutes. Do not overbeat.
  10. Take a scoop of the egg whites and gently fold them into the egg yolk mixture. Once that is incorporated, repeat until all the egg whites (meringue) are blended into the yolk mixture.
  11. Fill your ramekins up to the lip. You may have a little extra mixture depending on how much air is incorporated into your egg whites.
  12. Place the ramekins on the baking pan if using a toaster oven, or a sheet pan if using a regular oven. Slide the pan into the oven.
  13. Cook until the top is brown and the souffle is set; 10 minutes for toaster ovens, 15 minutes for regular ovens.
  14. Drizzle with the raspberry coulis and dust with confectioner’s sugar if desired. Serve immediately.