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Lemon Soufflé (Fluffy, Light, and Melts in Your Mouth!)
This lemon soufflé is a heavenly dessert that’s light, airy, and full of bright citrus flavor. The fluffy texture and delicate rise make it a perfect end to any meal. Whether you’re looking to impress guests or just want to treat yourself, this no-fail recipe delivers elegance with ease.
For more classic desserts with impressive results, don’t miss this No-Bake Creamy Cheesecake from Tinsuf.com — it’s smooth, rich, and requires zero baking time!
Ingredients
For 4 soufflés:
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3 large eggs, separated (room temperature)
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1 tablespoon unsalted butter (for greasing ramekins)
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3 tablespoons granulated sugar (for ramekins + mixture)
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2 tablespoons all-purpose flour
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½ cup whole milk
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Zest of 1 lemon
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2 tablespoons freshly squeezed lemon juice
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⅛ teaspoon cream of tartar
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Powdered sugar (for dusting)
Directions
Prepare the Ramekins
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Preheat your oven to 375°F (190°C).
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Butter four 6-oz ramekins generously and sprinkle with sugar. Tap out excess.
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This creates a crust for the soufflé to climb and prevents sticking.
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Make the Lemon Base
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In a small saucepan over medium heat, whisk together:
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2 tablespoons flour
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½ cup milk
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Whisk continuously until it thickens (like a roux), around 2–3 minutes.
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Remove from heat. Stir in:
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Zest of 1 lemon
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2 tablespoons lemon juice
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1 tablespoon sugar
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3 egg yolks (one at a time)
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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
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In a clean mixing bowl, add:
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3 egg whites
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⅛ teaspoon cream of tartar
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Beat with a hand mixer or stand mixer on medium-high until soft peaks form.
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Slowly add 2 tablespoons sugar while beating, until stiff peaks form.
Fold and Combine
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Gently fold ⅓ of the whipped egg whites into the lemon base using a spatula to lighten the mixture.
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Carefully fold in the remaining egg whites until no white streaks remain. Do not overmix!
Bake
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Divide the mixture evenly among the prepared ramekins.
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Place ramekins in a deep baking dish. Fill the dish with boiling water halfway up the sides of the ramekins (bain-marie method).
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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
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Remove from oven and dust generously with powdered sugar.
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Serve immediately while still warm and puffed.
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Optional: Serve with a spoonful of lemon curd, whipped cream, or vanilla bean ice cream.
Time & Yield
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Chill Time (optional): 1 hour
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Total Time: ~35–60 minutes
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Yields: 4 servings
Tips & Variations
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Lemon zest matters: Use organic lemons when possible to avoid waxy skins and enhance flavor.
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Use room-temperature eggs for better volume in the egg whites.
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For a twist, try orange or lime juice instead of lemon.
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You can freeze unbaked soufflés in ramekins for up to 1 week. Bake from frozen, adding 2–3 extra minutes.
Tools You’ll Need
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4 ramekins (6 oz)
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Hand or stand mixer
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Whisk and spatula
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Fine mesh sieve (optional, for sugar)
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Baking dish for water bath
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