Lemon Souffle

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Servings: 6 Difficulty: Intermediate
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A light, airy, and tangy citrus dessert that rises dramatically in the oven.
Lemon Souffle recipe image
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Lemon Souffle

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 273.7

Description

This classic Lemon Souffle is the perfect balance of tart citrus and sweet cream, resulting in a delicate, cloud-like texture that melts in your mouth. The vibrant lemon flavor shines through a smooth custard base, stabilized with just enough cornstarch to ensure a tender crumb. Whipped egg whites provide the signature lift, creating a dramatic presentation that is sure to impress guests. Ideally served immediately while still puffed, this dessert pairs beautifully with a dollop of fresh whipped cream or a light dusting of powdered sugar. It is an elegant yet approachable treat for brunches, dinner parties, or any occasion calling for a sophisticated sweet finish.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200ðC).
  2. Spray a 5-cup soufflé dish or six 3-inch ramekins with nonstick cooking spray. Sprinkle inside with 2 to 3 tablespoons of the sugar, tilting to coat the sides, then shake out any excess.
  3. In a heavy saucepan, stir 1 tablespoon of cornstarch and 1/4 cup of milk into a smooth paste. Whisk in the remaining 3/4 cup milk, lemon zest, and 1/3 cup sugar.
  4. Bring the milk mixture to a boil over medium heat, whisking steadily until it thickens. Remove from heat.
  5. In a separate small saucepan, combine the lemon juice with the remaining 1 tablespoon of cornstarch; whisk to a smooth paste.
  6. Bring the lemon juice mixture to a boil, whisking until it thickens. Whisk this lemon mixture into the hot milk mixture and simmer for 1 minute until thick.
  7. Remove the pan from heat and whisk in the egg yolk until smooth. Let cool slightly.
  8. In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add the remaining 2 tablespoons of sugar, continuing to beat until whites are firm, glossy, but not dry.
  9. Whisk about 1/4 of the egg whites into the hot lemon mixture to lighten it. Gently fold this mixture into the remaining egg whites, being careful not to deflate the mixture.
  10. Spoon the batter into the prepared soufflé dish or ramekins. Smooth the top with a wet spatula.
  11. Bake until dramatically puffed and mostly set, about 8 to 12 minutes for small ramekins, or 15 to 20 minutes for a large dish. Do not open the oven door during the first 7 minutes of baking.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 273.7kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 135.0mg45%
Sodium 136.8mg6%
Total Carbohydrate 50.0g17%
Dietary Fiber 0.2g1%
Sugars 41.9g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The soufflé can be prepared up to 2 hours ahead of time and kept at room temperature until ready to bake.

Serve immediately after baking as soufflés begin to deflate quickly.

Ensure all utensils used for beating egg whites are completely clean and dry to achieve maximum volume.

For a richer flavor, you may substitute whole milk for skim milk.

Keywords: lemon, souffle, dessert, citrus, eggs, baking, custard, light, airy, tangy, sweet, brunch, elegant, classic, quick, impressive
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