Lemon Souffles with Boysenberries

Name: Lemon Souffles with Boysenberries
Total time: 35 min
Yield: 6 servings
Ingredients: 6 teaspoons seedless boysenberry jam; 24 pieces frozen boysenberries or blackberries; 2 tablespoons finely grated lemon peel; ¾ cup sugar, divided; 1 tablespoon cornstarch; ¾ cup whole milk; 3 large eggs, separated; 2 tablespoons butter; 5 tablespoons fresh lemon juice; 2 tablespoons Powdered sugar

Light and airy lemon souffles topped with fresh boysenberries and a dusting of powdered sugar. These individual desserts feature a perfect balance of tart lemon and sweet berries, with a dramatic puffed presentation.

6 servings

35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•6 teaspoons seedless boysenberry jam
•24 pieces frozen boysenberries or blackberries
•2 tablespoons finely grated lemon peel
•¾ cup sugar, divided
•1 tablespoon cornstarch
•¾ cup whole milk
•3 large eggs, separated
•2 tablespoons butter
•5 tablespoons fresh lemon juice
•2 tablespoons Powdered sugar

Cooking Instructions

1.
Preheat oven to 400°F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
15 min
2.
Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over.
20 min