This exquisite Lemon Soufflé is the very definition of elegance in dessert form — a delicate, cloud-like creation that melts on the tongue and leaves behind a gentle citrusy kiss. Ideal for special occasions (like your son’s birthday bash!) or for those moments when you crave something light but luxurious, this soufflé captures the zing of fresh lemon in a warm, airy embrace. The golden tops and featherweight interiors make them as beautiful to behold as they are to devour.
INGREDIENTS:
- 3 tablespoons unsalted butter, plus extra for greasing ramekins
- 3 tablespoons all-purpose flour
- 1 cup whole milk (room temperature)
- ½ cup granulated sugar, divided
- 4 large eggs, separated (room temperature)
- ¼ cup freshly squeezed lemon juice (from about 2 lemons)
- 1 tablespoon finely grated lemon zest
- A pinch of salt
- Powdered sugar, for dusting
INSTRUCTIONS:
- Prepare the Ramekins: Begin by preheating your oven to 375°F (190°C). Generously butter 4–6 ramekins and dust the insides with granulated sugar, tapping out any excess. This ensures your soufflés rise evenly and don’t stick to the sides.
- Make the Base (Roux + Custard): In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1 minute to form a smooth roux. Gradually pour in the milk, whisking as you go to prevent lumps. Continue whisking until the mixture thickens—this should take 3–5 minutes.
- Add Flavor: Remove the pan from heat and mix in half the sugar. Let the mixture cool slightly before adding the egg yolks, one at a time, whisking quickly to avoid scrambling. Stir in the lemon juice and lemon zest. Set this aside—it’s your lemony base.
- Whip the Egg Whites: In a clean, dry bowl, add the egg whites and a pinch of salt. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in the remaining granulated sugar and continue beating until stiff, glossy peaks form.
- Fold Gently: Gently fold one-third of the egg white mixture into the lemon base to lighten it. Then carefully fold in the remaining egg whites in two additions, using a spatula and lifting from the bottom. Be gentle—you want to keep all that lovely air.
- Bake with Confidence: Spoon the mixture into your prepared ramekins, filling them almost to the top. Run your thumb around the inner rim of each soufflé (this helps them rise evenly). Place ramekins on a baking tray and bake in the center of the oven for about 15–18 minutes, or until they’ve puffed up and the tops are just golden.
- Serve Immediately: These soufflés wait for no one! Dust with powdered sugar and serve at once—straight from oven to table for maximum impact.