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.
- 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.
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.
Nutrition Facts | |
---|---|
Serving Size | 150 grams |
Energy | |
Calories 230kcal | 9% |
Protein | |
Protein 9g | 6% |
Carbohydrates | |
Carbohydrates 30g | 8% |
Fiber 0.39g | 1% |
Sugar 20g | 20% |
Fat | |
Fat 9g | 10% |
Saturated 3.67g | 12% |
Cholesterol 220mg | - |
Vitamins | |
Vitamin A 150ug | 17% |
Choline 180mg | 33% |
Vitamin B1 0.12mg | 10% |
Vitamin B2 0.31mg | 24% |
Vitamin B3 0.40mg | 3% |
Vitamin B6 0.08mg | 5% |
Vitamin B9 44ug | 11% |
Vitamin B12 0.88ug | 36% |
Vitamin C 0.97mg | 1% |
Vitamin E 0.55mg | 4% |
Vitamin K 0.50ug | 0% |
Minerals | |
Calcium, Ca 100mg | 8% |
Copper, Cu 0.02mg | 0% |
Iron, Fe 1.10mg | 10% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 170mg | 13% |
Potassium, K 180mg | 5% |
Selenium, Se 18ug | 34% |
Sodium, Na 90mg | 6% |
Zinc, Zn 0.99mg | 9% |
Water | |
Water 100g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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