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Lemon Soufflé

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37min

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6 servings

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A light, airy, and tangy dessert featuring a delicate lemon flavor and a fluffy texture.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
20 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 400°F (200°C). Butter and sugar six 6-oz ramekins.

2
Make roux

In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to make a roux.

3
Add milk and sugar

Gradually whisk in milk and 1/2 cup of granulated sugar. Cook, stirring constantly, until the mixture thickens and comes to a boil.

4
Temper egg yolks

In a bowl, whisk egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly to temper them.

5
Add lemon zest and juice

Zest and juice the lemons. Whisk the tempered egg yolk mixture back into the saucepan. Stir in the lemon zest and juice. Remove from heat and let cool slightly.

6
Beat egg whites

In a large bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.

7
Fold egg whites into batter

Gently fold one-third of the egg white mixture into the lemon batter to lighten it. Then, fold in the remaining egg whites until just combined.

8
Fill and bake

Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes, or until puffed and lightly browned.

9
Serve

Dust the soufflés with confectioners' sugar and serve immediately.

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