Lemon, Rosemary & Parmesan Souffle

Lemon, Rosemary & Parmesan Souffle

Light, fragrant, and full of flavor, a souffle is the perfect answer to the question of what’s for brunch, lunch or dinner. Our version adds tangy Limoneira® lemon zest to a blend of rosemary and Parmesan, along with a dash of Cayenne to spice things up.
Course Breakfast, Main Course, Main Dish
Cuisine French


  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1/4 teaspoon Cayenne pepper
  • 1 Limoneira® lemon zest only
  • 1 tablespoon rosemary chopped
  • 1 cup milk
  • 3/4 cup Parmesan grated
  • 1 sprig Italian parsley finely chopped
  • 4 eggs separated
  • Sea salt to taste
  • Pepper taste


  • Preheat oven to 350°F. Grease a medium (4-cup) souffle dish, or a similar size casserole dish.
  • Melt the butter in a saucepan. Add the flour, stir together, and cook for one or two minutes. Add the Cayenne, and cook for another minute.
  • Pour in the milk slowly, stirring as you do. It should begin to thicken almost immediately. Cook, stirring, for another 3 to 5 minutes as it thickens.
  • Add the Parmesan, rosemary, finely grated lemon zest, and parsley, stirring to melt the cheese. Season with salt and pepper. Remove from heat, and allow it to cool slightly.
  • Separate the eggs. Beat the yolks lightly, and stir into the cheese mixture.
  • Beat the egg whites until soft peaks form.
  • Carefully fold the whites into the rest of the mixture, taking care to turn over only until just blended. Do not over mix.
  • Transfer into the souffle dish or casserole, and bake in the oven for about 40 minutes. It should be golden on top, with a firm but still wiggly texture.
  • Serve immediately.
Keyword Lemons
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