Lemon Custard Souffle
Elevate your dessert game with this show-stopping Lemon Custard Soufflé, a light and airy treat bursting with zesty citrus flavor. Perfectly golden on the outside and delicately soft on the inside, this soufflé combines the creamy richness of a silky lemon custard with the pillowy texture of whipped egg whites. With just 20 minutes of prep and a short baking time, you can create an elegant dessert that’s sure to impress. Fresh lemon juice and zest provide a refreshing brightness, while a dusting of powdered sugar adds a sweet finishing touch. Ideal for special occasions or a luxurious end to any meal, this lemon soufflé is best served straight from the oven to enjoy its delicate rise. Whether you're a seasoned baker or a soufflé newcomer, this recipe is a foolproof way to transform simple ingredients into a lemon-kissed masterpiece.
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar (for dusting)
- 1 cup whole milk
- 0.3333333333 cup granulated sugar (for custard)
- 2 tablespoons all-purpose flour
- 3 large egg yolks
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 2 tablespoons granulated sugar (for egg whites)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Butter four 6-ounce ramekins and coat them lightly with granulated sugar, making sure the sugar evenly covers the interior. Tap out the excess.
In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil. Remove from heat.
In a separate bowl, whisk together 1/3 cup of granulated sugar and the flour. Slowly add this mixture to the hot milk, whisking constantly to avoid lumps.
Return the mixture to medium heat and cook, stirring constantly, until it thickens into a custard-like consistency, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
Whisk the egg yolks into the cooled custard one at a time, ensuring each is fully incorporated. Stir in the lemon zest and lemon juice. Set aside.
In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons of granulated sugar and continue to beat until stiff, glossy peaks form.
Gently fold one-third of the whipped egg whites into the custard mixture to lighten it. Then fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for easier handling.
Bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are golden brown on top. Do not open the oven during baking as this may cause them to deflate.
Carefully remove the soufflés from the oven and dust with powdered sugar, if desired. Serve immediately to enjoy their airy, delicate texture.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 138.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 391 mg | 30% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 818 mg | 17% | |
*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.
