3-Ingredient Lemon Soufflé

Soufflés are a complex dessert. They are incredibly simple, but each component has to be executed well in order for them to turn out light, airy, and beautiful. This 3-Ingredient Lemon Soufflé recipe is the perfect way to dip your toes into the soufflé world.

Lemon Souflee BLOG (6 of 6)

One of my favorite parts about these lemon soufflés is that they can be baked right in the lemon! It save me a couple of dishes, is so fun, beautiful, and it really amps up the lemon taste. You can also make these in ramekins if you don’t want to use the lemon.

Soufflé tips

  • Soufflés need to be served immediately. They will start deflating almost the second after you remove them from the oven. So you’re going to want to bake them when you’re ready to eat them.
  • Once the batter is mixed it can hold for about an hour or so before the meringue will start to deflate. So you could mix it up before dinner and bake it when you are ready for dessert.
  • You need to get the meringue really stiff. Soft peaks are going to create a less firm soufflé, so make sure you have stiff peaks before combining the two mixtures.
  • If you leave the soufflés in the oven for too long they will cave in on themselves. Be sure to remove them before they get too tall.

What ingredients do I need?

  • Lemons
  • Eggs
  • Granulated sugar
Lemon Souflee BLOG (1 of 6)

Ready to make some soufflés?

Lemon Ramekins

Step 1: Preheat the oven to 350 degrees (F).

Step 2: Cut the bottom off of the lemons so that the lemons can sit flat. You don’t want to cut off too much, just the very bottom. Cut the top off of each lemon, about 1/4 of the way down.

Step 3: Remove the insides of the lemon, leaving about 1/4 inch at the bottom. I find the easiest way to remove the insides of the lemon is to use a paring knife to cut around the edges and then cut it into 4ths and scoop the insides out. Place the pulp in a strainer that is set over a bowl. Squeeze the juice out of the pulp.

Lemon Souflee BLOG (2 of 6)

Normal Ramekins

Step 1: Preheat the oven to 350 degrees (F).

Step 2: Spray the ramekins with non-stick spray and add a small spoonful of sugar to each. Spin the ramekin around until the sugar coats the entire inside of the ramekin.

Step 3: Juice the lemons into a strainer set over a bowl.

Lemon Soufflés

Step 1: In a heatproof bowl combine the egg yolks, 2 tablespoons of sugar, and 2 tablespoons of lemon juice. Whisk until well combined.

Step 2: Set bowl over a small saucepan of simmering water and whisk constantly until thickened, about 8 minutes. Remove from heat and continue to whisk for about 3 minutes, just to cool it slightly, and then allow it to chill while you prepare the french meringue.

Step 3: In a medium bowl beat the egg whites with a hand mixer (I use this one) on low speed until the whites are frothy. Turn the speed up and slowly add the remaining 2 tablespoons of sugar. Continue to beat until stiff peaks form.

Lemon Souflee BLOG (3 of 6)

Step 4: Using a silicone spatula add about 1/4th of the meringue into the yolk mixture and stir until fully combined. This will lighten up the yolk mixture and allow it to fold more easily in the meringue. Add the rest of the meringue and gently fold until mostly combined. There should only be a few streaks of yellow left in the mixture. If you were to mix it fully you would lose a lot of the volume, which is critical in a soufflé.

Lemon Souflee BLOG (4 of 6)

Step 5: Gently add the mixture to the lemons or the ramekins. Fill to just below the rim.

Step 6: Place the lemons or ramekins on a cookie sheet and bake for 10-12 minutes or until risen at least an inch over the rim and browned on top.

Step 7: Remove from oven and serve immediately.

Lemon Souflee BLOG (5 of 6)

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3-Ingredient Lemon Soufflé

This 3-Ingredient Lemon Soufflé recipe is simple, delicious, and so beautiful!
Prep Time15 mins
Cook Time12 mins
0 mins
Total Time27 mins
Course: Dessert
Cuisine: French
Keyword: Lemon, lemon souffle, souffle
Servings: 4 soufflés
Calories: 93kcal
Cost: $5

Ingredients

  • 4 large lemons
  • 2 eggs separated
  • 4 tablespoons granulated sugar

Instructions

For Lemon Ramekins:

  • Preheat the oven to 350 degrees (F).
  • Cut the bottom off of each lemon so that the lemon can sit flat. Cut the top off of the lemon, about 1/4 of the way down.
  • Remove the insides of each lemon, leaving about 1/4 inch at the bottom, and place the pulp in a strainer set over a bowl. Squeeze the juice out of the pulp.

For Normal Ramekins:

  • Preheat the oven to 350 degrees (F).
  • Spray ramekins with non-stick spray and add a small spoonful of sugar. Roll the ramekin around until the sugar coats the inside.
  • Juice the lemons into a strainer set over a bowl.

For Soufflé:

  • In a heat-proof bowl, combine egg yolks, 2 tablespoons of sugar, and 2 tablespoons of lemon juice. Whisk until well combined.
  • Set bowl over a small saucepan of simmering water and whisk constantly until thickened, about 8 minutes. Remove from heat and continue to whisk for about 3 minutes and then chill while you make the french meringue.
  • In a medium bowl, beat the egg whites with a hand mixer. Start slow and when the whites get frothy increase the speed. Slowly add 2 tablespoons of sugar and continue to beat until stiff peaks form.
  • Using a silicone spatula add about 1/4 of the meringue into the yolk mix and stir until fully combined. Add the rest of the meringue and gently fold until mostly combined with only a few streaks of yellow left.
  • Gently add the mixture to each lemon or ramekin. Fill to slightly below the top.
  • Place the lemons or the ramekins on a cookie sheet and place in oven. Bake for 10-12 minutes or until the soufflés have risen at least an inch above the edge and the tops are browned.
  • Remove from oven and serve immediately.

Nutrition

Serving: 1soufflé | Calories: 93kcal | Carbohydrates: 17.6g | Protein: 3.4g | Fat: 2.4g | Saturated Fat: 0.7g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 110mg | Fiber: 1.6g | Sugar: 13.6g | Calcium: 27mg | Iron: 1mg

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