Lemon Soufflé

Lemon Soufflé is made with only three ingredients: lemons, sugar, and eggs and can be ready in less than 30 minutes. They are so simple but so delicious and the lemon ramekin is beautiful and unique.

Course Dessert

Cuisine French

Prep Time 15

Cook Time 12

Total Time 27

Servings soufflés

Calories 93kcal

Author Ellie Haley

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 ¼ of the way down.
Remove the insides of each lemon, leaving about ¼ 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 ¼ 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.

Notes

The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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.

Nutrition