3-Ingredient Lemon Soufflé

5 from 3 votes

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: soufflés

Calories: 93kcal

Cost: $5

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.

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.

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.