Lemon curd
2 pc
0.50 cup
120 g
4.20 oz
3.96 fl oz
egg whites
0.75 cup
200 g
7 oz
6.60 fl oz
1.25 cup
300 g
10.50 oz
9.90 fl oz
liquid glucose
0.25 cup
90 g
3.15 oz
2.97 fl oz
1 cup
230 g
8.05 oz
7.59 fl oz
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
egg whites at room temperature
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon acid
1 g
0.04 oz
0.03 fl oz


Do you love soufflé? I really love this dessert and all its versions. I have had love for this dessert since childhood, though in my childhood there was no agar-agar and my parents had the soufflé on gelatin, the consistency was different, but it was delicious. And soufflé should have butter cream, because you get a marshmallow, if you don't make a creamy component

But I love to experiment. The essence of the experiment was to find a recipe without butter or at least  with a minimum amount of it. So I replaced the buttercream with lemon curd and the result surpassed all expectations... tender, incredibly airy soufflé, with an explosive lemon flavor. This dessert is a winner. Below you can find the recipe, so if you want to give oneself a treat, you should definitely cook this soufflé.


  1. Mix the water with agar-agar and bring to 85C (185F) over a medium heat (the mixture will have the consistency of a gel). Add sugar and liquid glucose, stir until the sugar is completely dissolved. Boil the syrup to 110C (230F).
  2. Add 1g (0.05 oz) of lemon acid to 100g  (3.55 oz) of egg whites and, as soon as the syrup reaches 106 °C (220 °F), start whisking at low speed of the mixer, gradually increasing the speed. Whip until medium peaks ("bird beak"). As soon as the syrup reaches 110C (230F), trickle it into the whipped whites while continuing to whisk. Whisk until a dense air mass (1.5-2 minutes). Add the prepared cream. Whisk until combined and pour into the mold.

The lemon curd recipe can be found additionally on

For this souffle, yoou'll need 260-270 g (9.20-9.50 oz) of lemon curd.