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Baked Lemon Souffle

Baked Lemon Souffle Dessert

  • Difficulty:
  • Serving: 10
  • Cook time: 10
  • Passive time: 10


  • 1 A pack of Green's Lemon Meringue Crunch
  • 50g Butter
  • 1 Medium egg
  • 1 7" tin
  • 275 Water



  1. Prepare the crunch base as instructed on back of pack.
  2. Prepare the lemon filling as instructed on back of pack and leave in saucepan.
  3. Prepare the meringue topping as instructed on back of pack and then gently fold into the lemon filling.
  4. Pour the mixture into the cooked base.
  5. Place in the oven and bake for 20 minutes at 160°C (145°C for fan oven) 325°F, Gas Mark 3.
  6. Serve warm or cold.


  • Andrew Beech

    on 12th February 2017 2:50 pm

    This page’s recipe is for Apple Syrup Pancakes not Baked Lemon Souffle Dessert – there’s been an error linking the recipe with the title!

    • Admin

      on 16th February 2017 12:59 pm


      Thank you for spotting this, we have now correct it.



  • Vicky Macarthur

    on 10th February 2017 5:56 pm

    This is the wrong recipe!

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