Martha's lemon souffle

Indulge in Martha's delightful lemon souffle! This light, airy dessert is crafted with fresh lemon zest, zesty lemon juice, and a touch of buttery goodness. Perfect for a refreshing treat, it combines simple ingredients like egg whites, all-purpose flour, and milk for an elegant and tangy finish.

  • 16 Mar 2025
  • Cook time 25 min
  • Prep time 20 min
  • 6 Servings
  • 6 Ingredients

Martha's lemon souffle

{'title': "Martha's Lemon Soufflé Recipe", 'description': 'Martha’s Lemon Soufflé is a light, airy, and delicious dessert that perfectly balances the tangy flavor of lemon with a fluffy texture. This exquisite dessert is sure to impress your guests and is easier to make than it seems. Follow this guide to create a delightful treat that will be the highlight of any meal.'}

Ingredients:

1 tbsp butter
16g
5 egg whites
160g
1 tbsp all-purpose white wheat flour
16g
2 tbsp lemon zest
30g
1/2 cup milk (1% fat)
120g
2 tbsp lemon juice
10g

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Soufflé Dish: Grease a soufflé dish thoroughly with the butter to ensure the soufflé doesn't stick. Set aside.
3. Heat Milk: In a small saucepan, heat the milk over medium heat until it's warm but not boiling.
4. Make a Roux: In another saucepan, melt the remaining butter and then add the flour to it, whisking continuously to create a smooth paste (roux). Cook for about 1 minute.
5. Add Milk to the Roux: Slowly pour in the warm milk into the roux, whisking constantly to avoid lumps. Continue whisking until the mixture thickens and becomes smooth. This will take about 2-3 minutes. Remove from heat and let it cool slightly.
6. Add Lemon Flavor: Stir in the lemon zest and lemon juice into the milk mixture, ensuring all is well combined.
7. Beat Egg Whites: In a clean, dry bowl, beat the egg whites using an electric mixer until they form stiff peaks. This means the egg whites should hold their shape when the whisk or beaters are lifted.
8. Fold Egg Whites into Mixture: Gently fold about one-third of the beaten egg whites into the lemon mixture to lighten it. Then carefully fold in the remaining egg whites until there are no more streaks of white. Be careful not to deflate the mixture by over-mixing.
9. Fill Soufflé Dish: Pour the mixture into the prepared soufflé dish. The dish should be filled to just below the rim.
10. Bake: Place the soufflé dish in the preheated oven and bake for about 25-30 minutes until the soufflé is puffed up and golden brown on top. Do not open the oven door during the first 20 minutes of baking as this can cause the soufflé to collapse.
11. Serve Immediately: Once baked, serve the soufflé immediately. Soufflés have a tendency to deflate if left to sit.

Tips:

- Make sure all the ingredients are at room temperature before starting.

- Carefully and gently fold the egg whites into the mixture to maintain as much air as possible.

- Preheat your oven properly and avoid opening it during baking to prevent the soufflé from falling.

- Use fresh lemons for the best taste and maximum zest flavor.

- Grease the soufflé dish with butter and sprinkle it with a bit of sugar to help it rise evenly.

{'summary': "By following these steps, you have just created a beautifully risen and delectably tangy lemon soufflé that's sure to delight anyone who tastes it. Remember, the key to a perfect soufflé lies in the gentle folding of ingredients and baking it immediately for the best rise. Enjoy your delicious creation, and don't forget to share this recipe with friends and family!"}

Nutrition Facts
Serving Size60 grams
Energy
Calories 50kcal3%
Protein
Protein 3.95g3%
Carbohydrates
Carbohydrates 3.67g1%
Fiber 0.08g0%
Sugar 1.25g1%
Fat
Fat 2.29g3%
Saturated 1.26g4%
Cholesterol 7mg-
Vitamins
Vitamin A 30ug3%
Choline 4.60mg1%
Vitamin B1 0.02mg2%
Vitamin B2 0.14mg10%
Vitamin B3 0.09mg1%
Vitamin B6 0.02mg1%
Vitamin B9 2.53ug1%
Vitamin B12 0.15ug6%
Vitamin C 0.64mg1%
Vitamin E 0.01mg0%
Vitamin K 0.20ug0%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.01mg1%
Iron, Fe 0.05mg0%
Magnesium, Mg 6mg2%
Phosphorus, P 30mg2%
Potassium, K 80mg2%
Selenium, Se 6ug11%
Sodium, Na 55mg4%
Zinc, Zn 0.13mg1%
Water
Water 44g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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