Easy Lemon Souffle
Indulge in the airy elegance of this Easy Lemon Soufflé, a citrus-forward dessert that’s both impressive and remarkably simple to prepare. With whipped egg whites folded into a bright lemon-infused base, this classic soufflé achieves a perfectly light and fluffy texture in just 15 minutes of baking. The recipe strikes the perfect balance between sweet and tangy, thanks to freshly squeezed lemon juice and zest, while a delicate dusting of powdered sugar adds a touch of sweetness to every bite. Best of all, it requires only a handful of pantry staples and comes together in under 40 minutes, making it the ideal choice for both novice and seasoned bakers. Serve these golden soufflés straight from the oven in individual ramekins for a show-stopping dessert experience that’s as delightful to eat as it is to behold. Perfect for dinner parties or special occasions, this lemon soufflé will leave your guests in sweet, citrusy awe.
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons granulated sugar (for dusting ramekins)
- 4 pieces large eggs
- 0.5 cup granulated sugar
- 0.25 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose flour
- 0.5 cup whole milk
- 0.25 teaspoon cream of tartar
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease four 6-ounce ramekins with unsalted butter and lightly dust with granulated sugar. Place the ramekins on a baking sheet.
Separate the eggs into yolks and whites, placing them in two different mixing bowls. Set aside the egg whites.
In the bowl with the yolks, whisk together 1/4 cup of granulated sugar, lemon juice, lemon zest, and flour until smooth. Gradually whisk in the milk until combined. Set aside.
Using a hand or stand mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to high. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
Gently fold one-third of the whipped egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be gentle to avoid deflating the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula.
Bake for 12-15 minutes, or until the soufflés have risen and the tops are golden brown. Do not open the oven door during baking, as this may cause the soufflés to collapse.
Immediately dust with powdered sugar (if using) and serve the soufflés straight out of the oven. Enjoy their light and fluffy texture!
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 140.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
