Classic lemon souffle
This classic lemon soufflé features a perfect blend of zesty lemon and a light, airy texture, making it an impressive French dessert. Using a two-part method, it combines a lemon-infused béchamel with whipped egg whites for a delightful treat.
Cook time 25 min
Prep time 20 min
Ingredients:
1/3 cup sugar1 tbsp butter
2 tbsp all-purpose white wheat flour
1 tbsp corn flour
1 cup milk (1% fat)
2 tbsp lemon juice
2 tbsp lemon zest
4 eggs
The classic lemon soufflé is a delightful and airy dessert that's perfect for those who love a zesty and light treat. With a delicate balance of lemon's tartness and a fluffy texture, this classic French dish is sure to impress your guests. Follow this detailed recipe to create a perfect lemon soufflé that rises beautifully and offers a melt-in-your-mouth experience.
Instructions:
Preheat your oven to 375°F (190°C). Prepare the ramekins by greasing them lightly with butter and sprinkling sugar to coat the inside surfaces.
In a small mixing bowl, combine 2 tablespoons of lemon juice and 2 tablespoons of lemon zest. Set aside to infuse.
- In a medium saucepan over medium heat, melt 1 tablespoon of butter.
- Once melted, add 2 tablespoons of all-purpose flour and 1 tablespoon of corn flour. Stir continuously with a whisk to form a roux. Cook for about 1 minute to remove the raw flour taste, but do not let it brown.
4. Add Milk:
- Gradually whisk in 1 cup of milk to the roux. Continue whisking constantly until the mixture becomes smooth and thickens, forming a béchamel sauce. This should take about 3-4 minutes.
- Remove the saucepan from the heat and let it cool slightly.
- Once the béchamel sauce has cooled a bit, stir in the lemon juice and lemon zest mixture. Set this aside to cool further while you prepare the egg components.
- Carefully separate the 4 eggs, placing the yolks in one bowl and the whites in another.
- Beat the egg yolks slightly and then gradually whisk them into the now slightly cooled lemon-béchamel mixture.
- Using a mixer, whisk the egg whites until they become frothy.
- Gradually add the 1/3 cup of sugar and continue to beat until stiff peaks form.
- Gently fold a small amount of the whipped egg whites into the lemon base mixture to lighten it.
- Gradually fold in the remaining egg whites, taking care not to deflate the mixture. Use a spatula and fold until just combined.
- Carefully spoon the soufflé mixture into the prepared ramekins, filling them almost to the top.
- Smooth the surface with a spatula and gently run your thumb around the inside edge of each ramekin to create a small groove. This helps the soufflé rise evenly.
- Place the ramekins on a baking sheet and place them in the preheated oven.
- Bake for 15-18 minutes, or until the soufflés have risen and turned golden on the top. They should be slightly jiggly in the center.
- Once baked, remove from the oven and serve immediately. Soufflés begin to deflate quickly, so enjoy them while they're puffed and warm.
Congratulations! You've successfully made a classic lemon soufflé. Enjoy the light, airy texture combined with the tangy lemon flavor. Serve it immediately to wow your friends and family with a perfect ending to any meal. Remember, practice makes perfect, so don’t be discouraged if it doesn’t rise perfectly the first time.
Classic lemon souffle FAQ:
Bake the lemon soufflé for 15-18 minutes at 375°F (190°C) until they have risen and are golden on top, with a slightly jiggly center.
If your soufflé doesn't rise, ensure that the egg whites were beaten to stiff peaks and that you folded them in gently without deflating the mixture. Also, check your oven temperature, as it should be at the correct preheated setting.
You can substitute granulated sugar with an equivalent amount of coconut sugar or another granulated sweetener, but this may alter the flavor slightly. For the flour, almond flour can be used, but it may change the texture and rise.
Lemon soufflé is best enjoyed immediately after baking, as it deflates quickly. If you have leftovers, store them in an airtight container in the fridge for up to one day, though they may lose some texture.
To help the soufflé rise evenly, run your thumb around the inside edge of each greased ramekin before filling. This creates a groove that encourages even rising during baking.
Tips:
- Ensure your eggs are at room temperature before beginning the recipe.
- Be very gentle when folding in the egg whites to maintain their airiness.
- Grease and sugar your soufflé dishes thoroughly to help the soufflés rise evenly.
- Do not open the oven door while the soufflé is baking, as it may cause it to deflate.
- Serve the soufflé immediately after baking, as it will begin to deflate quickly.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 9g
Carbohydrates 30g
Fiber 0.39g
Sugar 20g
Fat 9g
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