Ingredients
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 2 tbsp (30g) unsalted butter, softened
- 2 tbsp all-purpose flour
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Butter 2–4 ramekins and dust them lightly with sugar. - Make the Base:
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Gradually add the milk, whisking until smooth and thickened. Remove from heat and stir in the lemon zest and juice. - Combine Egg Yolks:
In a bowl, whisk the egg yolks with half the sugar until pale and slightly thickened. Slowly whisk the warm lemon mixture into the yolks until well combined. Set aside. - Beat Egg Whites:
In a clean, dry bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until glossy stiff peaks form. - Fold:
Gently fold a spoonful of the egg whites into the lemon mixture to lighten it, then fold in the remaining whites carefully so you don’t deflate them. - Fill and Bake:
Divide the soufflé mixture into the prepared ramekins. Run your thumb around the inside rim to help them rise evenly. Bake immediately for 12–15 minutes or until puffed and golden. - Serve Immediately:
Dust with powdered sugar and serve straight from the oven — they will start to deflate if you wait too long!
If you’d like, I can format it for a card or add storage/tips too. Just say the word! 🍋✨