Rainbow Color Yellow: Lemon Soufflé inside Lemons

lemon souffle

Nothing tastes better on a hot day than a refreshing lemon soufflé. If you want to get all fancy like me, you can also serve the soufflé inside a lemon. It gives this dish its extra tangy flavor and will definitely be a crowd-stopper.

lemon souffleI created this dish originally for my blog event “Colorful Food”. I basically invite you to bake/cook a dish in one rainbow color, either red, pink, orange, yellow, blue, purple or green. For further details please check here. Today obviously the color is YELLOW!

So far we had

A fruit pizza in all rainbow colors

Strawberry pancakes for red

Mini mango cakes for orange

If you want a light dessert that is beautiful to look at, easy to prepare and wonderful for hosting a dinner, look no further. These lemon soufflés are delicious! Can you believe they are actually made from very few ingredients?

When I did a little bit of research, I was suprised to learn that soufflé is supposedly tricky to make. Sometimes I think it would be probably best for me to just bake without any research because if there is one thing I have learned during baking, it is that many things are supposedly tricky I was not aware of. Like French macarons or Japanese cheesecake. Really? I don’t think so. Either I have magic hands or many of these “baking myths” are just myths. At least my very first soufflé turned out pretty good.

Actually, the soufflé you see on the pictures is the very first one I ever made. Does look pretty good, huh? I did tweak the recipe a little more because, well, I am a perfectionist, but so far the few times I have made soufflé, everything worked as it was supposed to. Go figure.

lemon souffleOnce you have carved out the lemons, the rest can be done really quickly and shortly before guest are showing up. I am telling you, you won’t be sorry. And the best of all, this is a relatively cheap dessert as you don’t need much more than the lemons and eggs!

lemon souffleSo as stated, add some yellow to your food, say hello to some tangy lemon flavor!

Lemon Soufflé inside a Lemon

Serves: About 4 filled lemons, depending on size
Cooking Time: 30min preparation + 15 min of baking


  • 5 lemons, one to use the zest from
  • 60 milliliters of lemon juice
  • 60 milliliters water
  • 15 grams of cornstarch
  • 2 egg yolks
  • 2 egg whites
  • 40 grams + 30 grams of regular sugar



Grind zest of one lemon and set aside.


Cut off bottom and top part of other four lemons so that they can stand properly. Carve out pulp using a sharp knife so that you can use the lemons as a ramekins for the soufflé.


Place lemon zest, lemon juice, water, cornstarch, egg yolks, and 40 grams of sugar in a pot usable for a water bath. Stir well before placing pot into another pot with water. While constantly stirring, turn on medium heat and wait until thickens, this happens rather quickly. Let cool.


Whip up egg whites with remaining sugar until stiff peaks form. Fold gently into egg yolk mixture.


Fill lemons, be sure not to fill fully as soufflé rises during baking. Bake for about 15min or until top is golden. Enjoy immediately.


Soufflé tastes best fresh out of the oven. Don't worry if it deflates after an hour or so, this is normal.

lemon souffleAs always I would be interested to hear how it went and whether your tried this recipe!

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