Hot Lemon and Passion Fruit Soufflé


Instead of a flour roux, this Soufflé has a tangy lemon curd base. You can make the base in advance which will leave you only the whites to whisk and fold in shortly before you put the Soufflé in the oven. Instead of one large Soufflé, the mixture can also be divided between six 150ml (½ pint) ramekin dishes, in which case cook for 12—15 minutes only. This pudding is delicious served with a fruit purée of damsons, raspberries, blackberries or blackcurrants as a sauce.


  • 4 passion fruit
  • 150 ml (¼ pint) lemon juice
  • 5 large eggs (size 1), separated
  • 125 g (4 oz) caster sugar
  • Finely grated rind of 2 lemons
  • ½ teaspoon salt
  • Icing sugar for dusting


Cut the passion fruit in half Scoop out the flesh, juice and seeds from 2 passion fruit and put in a jug with the lemon juice. Sieve the juice from the remaining passion fruit into the jug. Discard the seeds. Mix the contents of the jug thoroughly with a fork.

Put the egg yolks in the top of a double boiler or in a heatproof bowl which will fit over a saucepan of water. Stir in the sugar, then add the lemon and passion fruit mixture a little at a time.

Set the double boiler or bowl over gently simmering water and stir with a wooden spoon until the mixture is thick enough to lightly coat the back of the spoon. Remove the bowl from the heat, stir in the grated lemon rind and leave on one side until cold.

Meanwhile, butter a 900 ml (½ pint) soufflé or other deep ovenproof dish. Put the egg whites in a large bowl with the salt and whisk until soft peaks form. Using a large metal spoon, lightly fold the egg whites into the cooled lemon and passion fruit mixture until well incorporated.

Spoon the mixture into the Soufflé dish and cook just above the centre of a preheated oven, 150°C, 300°F, Gas Mark 2 for 50—60 minutes until the top of the Soufflé is dark golden brown. Lightly dust the top of the Soufflé with sifted icing sugar and serve at once while still puffed up.