Dish

Soufflé au citron

Lemon Souffle

Soufflé au citron is made with a lemon-infused custard base that is lightened with whipped egg whites. The mixture is then baked in a ramekin until it rises and forms a golden brown crust. The result is a tangy and sweet dessert that is both refreshing and satisfying. This dessert is best served immediately after baking, as it will begin to deflate after a few minutes.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

Soufflé au citron originated in France in the early 18th century. It was first mentioned in a cookbook by Vincent La Chapelle in 1733. The dish quickly became popular in French cuisine and has since become a classic dessert around the world.

Dietary considerations

This dish is not suitable for individuals with egg allergies or lactose intolerance.

Variations

Variations of soufflé au citron include adding a layer of raspberry or blueberry jam to the bottom of the ramekin before adding the custard mixture. Another variation is to add a layer of whipped cream on top of the soufflé before serving.

Presentation and garnishing

Soufflé au citron can be garnished with a dusting of powdered sugar and a sprig of fresh mint.

Tips & Tricks

To ensure that the soufflé rises properly, it is important to beat the egg whites until stiff peaks form. It is also important to fold the egg whites into the custard mixture gently to avoid deflating the mixture.