This delightful Lemon Soufflé offers a light, airy, and intensely lemony finish to any meal, showcasing the best of lemon dessert recipes. You can easily master this impressive dish, even if you’re new to baking.
Key Ingredients & Substitutions:
- Lemons: Use fresh lemons for the best flavor. Bottled lemon juice can work in a pinch but fresh is superior.
- Eggs: Separate eggs carefully. You can use an egg separator or your hands.
- Sugar: Granulated sugar is standard. You can slightly reduce the amount if you prefer less sweetness.
- Cornstarch: Helps stabilize the soufflé. All-purpose flour can be substituted in equal measure.
Ingredients:
Main:
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 1/4 cup milk (any kind)
- 1 tablespoon unsalted butter, melted, plus extra for ramekins
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools: 4 (6-ounce) ramekins, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Ramekins
Preheat your oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat them evenly with a thin layer of granulated sugar. This helps the soufflé rise beautifully.
2. Make the Lemon Base
In a medium saucepan, whisk together 1/4 cup of the sugar, lemon juice, lemon zest, cornstarch, and milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens like a custard. Remove from heat and stir in the melted butter and egg yolks until well combined.
3. Whip the Egg Whites
In a clean, large bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Gradually add the remaining 1/4 cup of sugar, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
4. Combine and Fold Gently
Gently fold one-third of the whipped egg whites into the warm lemon base to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture. You want to keep as much air as possible for a light soufflé.
5. Fill and Bake
Spoon the soufflé mixture into your prepared ramekins, filling them almost to the top. Run your thumb around the rim of each ramekin to create a small border; this helps the soufflé rise straight. Bake for 20-25 minutes, or until deeply golden brown and puffed.
6. Serve Immediately
Serve your Lemon Soufflé immediately for the best experience. A light dusting of powdered sugar adds a lovely finish. Enjoy this classic among lemon dessert recipes while it’s still warm and airy.
Variation Ideas:
- Vanilla Soufflé: Omit lemon zest and juice. Add 1 teaspoon vanilla extract to the base instead.
- Orange Soufflé: Substitute orange juice and zest for the lemon.
- Berry Soufflé: Fold 1/4 cup of finely chopped fresh berries (like raspberries or blueberries) into the base before adding egg whites.
Storage Instructions:
Lemon Soufflé is best enjoyed fresh from the oven, as it will deflate quickly. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will change significantly. Reheating is not recommended as it will become dense.
Frequently Asked Questions (FAQ):
- Why did my soufflé not rise?
You likely deflated the egg whites when folding them in, or your ramekins weren’t properly buttered and sugared. Ensure your egg whites are stiff and you fold gently.
- Can I make the lemon base ahead of time?
Yes, you can make the lemon base up to a day in advance and store it in the refrigerator. Reheat gently before folding in the egg whites.
- What if I don’t have ramekins?
You can use other oven-safe ceramic dishes or small baking cups. Adjust baking time as needed for different sizes.
- How do I know when the soufflé is done?
It should be deeply golden brown and significantly puffed. A gentle jiggle should show a slightly soft center but not raw.
- Is lemon soufflé difficult to make?
It has a reputation for being tricky, but by following these clear steps, you can achieve a perfect soufflé. The key is gentle handling of the egg whites.
- Can I use bottled lemon juice?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used if fresh lemons are unavailable.