Description
Silky lemon souffle delights dance with zesty brightness, offering a cloud-like French dessert that whispers elegance. Creamy, light, and perfectly balanced, you’ll savor each spoonful of this delectable treat that brings sunshine to your table.
Ingredients
Scale
Main Ingredients:
- 2 large lemons (zested and juiced)
- 4 large eggs (separated)
- 1/2 cup granulated sugar
- 1/2 cup whole milk
Dry Ingredients:
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of salt
Preparation Ingredients:
- 2 tablespoons unsalted butter (plus extra for greasing)
- Powdered sugar (for dusting)
Instructions
- Prepare the ramekins by generously coating with butter and sprinkling granulated sugar, ensuring complete coverage to help the souffle rise and prevent sticking.
- Separate egg yolks and whites with precision, ensuring no yolk contamination in the white mixture for optimal volume.
- Whisk egg yolks with lemon zest, lemon juice, sugar, flour, baking powder, and milk until the mixture becomes silky and uniform, eliminating any potential lumps.
- Using clean beaters, whip egg whites with a pinch of salt, starting at low speed and gradually increasing to medium-high until soft peaks develop.
- Continue whipping egg whites, slowly incorporating remaining sugar until glossy, stiff peaks form that hold their shape when the beater is lifted.
- Carefully fold egg whites into the lemon base using a rubber spatula, employing a gentle over-and-under motion to maintain maximum airiness and prevent deflation.
- Delicately distribute the souffle batter into prepared ramekins, filling each approximately three-quarters full to allow room for rising.
- Bake in a preheated 350F (175C) oven for 20-25 minutes, watching for a golden, puffed appearance and slight jiggle in the center.
- Remove from oven and immediately dust with powdered sugar, serving instantly to preserve the souffle’s delicate, airy texture.
Notes
- Stabilize egg whites by ensuring the bowl is completely clean and free from any oil or egg yolk residue, which can prevent proper whipping.
- Use room temperature eggs for better volume and easier separation of whites and yolks.
- Fold egg whites gently using a figure-eight motion to maintain their delicate air bubbles and ensure a light, fluffy souffle texture.
- Serve immediately after baking, as souffles deflate quickly and lose their signature puffy appearance within minutes of removing from the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 120 mg