Lemon Soufflé (Fluffy, Light, and Melts in Your Mouth!) (Page 2 ) | June 30, 2025

 

Directions

Prepare the Ramekins
Preheat your oven to 375°F (190°C).

Butter four 6-oz ramekins generously and sprinkle with sugar. Tap out excess.

This creates a crust for the soufflé to climb and prevents sticking.

Make the Lemon Base
In a small saucepan over medium heat, whisk together:

2 tablespoons flour

½ cup milk

Whisk continuously until it thickens (like a roux), around 2–3 minutes.

Remove from heat. Stir in:

Zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon sugar

3 egg yolks (one at a time)

Set aside to cool completely.

Tip: This lemon custard base can be made up to 24 hours in advance and stored covered in the refrigerator.

Whip the Egg Whites
In a clean mixing bowl, add:

3 egg whites

⅛ teaspoon cream of tartar

Beat with a hand mixer or stand mixer on medium-high until soft peaks form.

Slowly add 2 tablespoons sugar while beating, until stiff peaks form.

Fold and Combine
Gently fold ⅓ of the whipped egg whites into the lemon base using a spatula to lighten the mixture.

Carefully fold in the remaining egg whites until no white streaks remain. Do not overmix!

Bake
Divide the mixture evenly among the prepared ramekins.

Place ramekins in a deep baking dish. Fill the dish with boiling water halfway up the sides of the ramekins (bain-marie method).

Bake for 12–15 minutes until the soufflés are puffed and lightly golden.

Don’t open the oven door while baking or they may collapse!

Serving
Remove from oven and dust generously with powdered sugar.

Serve immediately while still warm and puffed.

Optional: Serve with a spoonful of lemon curd, whipped cream, or vanilla bean ice cream.

Time & Yield
Prep Time: 20 minutes

Cook Time: 15 minutes

Chill Time (optional): 1 hour

Total Time: ~35–60 minutes

Yields: 4 servings

Tips & Variations

Lemon zest matters: Use organic lemons when possible to avoid waxy skins and enhance flavor.

Use room-temperature eggs for better volume in the egg whites.

For a twist, try orange or lime juice instead of lemon.

You can freeze unbaked soufflés in ramekins for up to 1 week. Bake from frozen, adding 2–3 extra minutes.

Tools You’ll Need
4 ramekins (6 oz)

Hand or stand mixer

Whisk and spatula

Fine mesh sieve (optional, for sugar)

Baking dish for water bath

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