I am a sucker for just about anything with lemon in it.
Adding lemon to a souffle is a nice alternative to the usual dessert. A souffle is definitely something to enjoy.
Sugar Free Lemon Souffle
Why is it that souffle sounds so impressive to people?
I remember making my first souffle when I was in high school. I may be dating myself, once again, but back in the days of Home Economics, I took a lot of baking and cooking classes. This really inspired my to get to work in my own kitchen when I was growing up. I found a cookbook (my mom did not have many cookbooks mind you) that had all of these cool recipes in it. One of those recipes was for a souffle.
It took a bit of work, including many fails, but, after a while, I was able to nail that souffle recipe. Yay for me 🙂
You can use custard cups or Ramekins for this.
As long as they are oven safe of course.
- 3/4 cup Sugar alternative such as Splenda
- 1 tblsp Melted Butter
- 2 tblsp AP Flour
- 1/2 tsp Salt
- 1 cup Milk
- 6 eggs seperated Eggs
- 2 tblsp Grated Lemon Rind/zest
- 1/3 cup Lemon Juice
- as needed for prepping baking dish Additional shortening choice
- for sprinkling as needed Sugar alternative again
Prep time: Cook time: Total time: Yield: 4-6
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