Lemon Soufflé

Ingredients

• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) freshly squeezed lemon juice 1/4 cup (60ml) freshly squeezed lemon juice
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• Pinch of salt Pinch of salt
• Butter and sugar for coating the ramekins Butter and sugar for coating the ramekins

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 37g, 32g
• Protein: 7g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Butter the inside of four 8-ounce ramekins and coat them with sugar, tapping out any excess.
2. 2.
   In a medium saucepan, whisk together the egg yolks and sugar until well combined. Add the lemon juice, lemon zest, flour, milk, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. 3.
   Remove the saucepan from heat and let the mixture cool slightly. Then, whisk in the egg whites until fully incorporated.
4. 4.
   Divide the mixture evenly among the prepared ramekins, filling them almost to the top. Smooth the tops with a spatula.
5. 5.
   Place the ramekins on a baking sheet and bake for 15-18 minutes, or until the soufflés have risen and turned golden brown on top.
6. 6.
   Serve immediately, as soufflés tend to deflate quickly. Dust with powdered sugar or top with whipped cream, if desired.

Treat your ingredients with care...

• Lemon — Use fresh lemons for the best flavor. Make sure to zest the lemons before juicing them to capture the aromatic oils from the peel.

Tips & Tricks

• Be gentle when folding the egg whites into the custard base to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking to enjoy their fluffy texture at its best.
• For an extra touch of elegance, garnish each soufflé with a twist of lemon zest or a sprig of fresh mint.

Serving advice

Serve the Lemon Soufflés warm, straight from the oven, to fully experience their light and airy texture. Accompany them with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.

Presentation advice

Present the Lemon Soufflés in their individual ramekins, allowing their golden tops to peek out. Place them on a decorative dessert plate and garnish with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch.