Lemon souffles are light and fluffy and make the perfect individually portioned desserts! Made with the perfect amount of lemon flavor, they’re the perfect summer treat.
Before I made my first soufflé, I put it off for ages as I was worried they would be a disaster! I feel like there are certain desserts which I just put off because I have this fear that they will just fail and be awful! I’m happy to report, though, that these soufflés are super easy to make and (hopefully!) fail safe! They’re lovely, light texture marries together perfectly with the tart burst from the lemons.
I actually put lemon juice and zest in these, so you’re getting a double whammy of flavours! Topped with whipped cream and a little grated white chocolate, these are fast to make, ultra-satisfying and so good you’ll not be able to share!
How To Make Lemon Souffles
Prep – Before you get started, you’ll want to preheat your oven to 350 degrees F (180C ). For this recipe I used four 6oz ramekins and I gave them a shot with cooking spray before placing them into a 13×9 inch pan. You’ll also want to start boiling enough water to fill about half of the pan before you start baking.
Lemon Mixture – Place lemon zest and juice, melted butter, flour and 3tbsp of the sugar into a bowl and whisk everything together. The consistency should be a smooth paste once it’s mixed together. After you’ve mixed it, set it aside for later.
Separate The Eggs – You’ll want to add the egg yolks into one bowl and the egg whites into a different bowl.
Add The Yolks – Pour the milk in the bowl with the egg yolks and whisk them together until it’s smooth. Next, you’ll gradually pour the milk mixture into the bowl with the lemon mixture. Be sure to whisk as you go and keep whisking until everything has combined and it’s nice and smooth. Once smooth, set it aside.
Egg Whites – Grab the bowl with the egg whites and beat them on high speed. You can use a hand mixer or your stand mixer using a balloon whisk. Mix everything until they just hold peaks and are just past the frothy stage. Next, gradually add the remaining sugar, while you continue to beat the egg whites. Keep beating until the egg whites until they’re glossy and hold their peak. This will take around 5 minutes to do.
Fold In The Eggs – Using a metal spoon, add a fourth of the egg white mixture into your milk/egg mixture and gently fold it in until it’s combined. Repeat this step until you’ve combined the entire mixture.
Folding Tip – Be very gentle when folding everything. You want to try and keep as much air in as possible. This way your lemon souffles batter will end up with a really light, airy and somewhat runny consistency.
Fill – Pour the batter equally into the ramekins. You should be able to fill each one just below full.
Water – Pour boiling water into the 13×9 inch pan. Be sure to pour just enough water into the pan so the level is just below halfway up the ramekins.
Cook – Place them in the oven for about 15-20 minutes. The lemon souffles should have risen and turned lightly golden around the edges. They should also feel springy to the touch.
Chill – Leave the lemon souffles to cool in the pan for about 15 minutes. Then top them with whipped cream and grated chocolate and serve.
Serving Suggestion – Lemon Soufflés are best eaten when fresh, but do still taste amazing when cooled!
More Easy Lemon Desserts
- Lemon Cool Whip Cookies
- Lemon Cheesecake Mousse Recipe
- Easy Lemon Cheesecake Bars
- Sugar Cookie Lemon Bars
- Lemon Pound Cake Recipe
Lemon Souffles Recipe
- 1 lemon zest
- 3 tbsp lemon juice, This was 2 lemons worth for me
- 1 tbsp unsalted butter, melted and slightly cooled
- 1/4 cup all purpose flour
- 1/3 cup white sugar
- 3 eggs, separated
- 3/4 cup whole milk
- Whipped cream and grated white chocolate to garnish, optional
- Preheat the oven to 350F/180C and spray four 6oz ramekins with cooking spray. Place into a 13x9 inch pan.
- Place lemon zest and juice, melted butter, flour and 3tbsp of the sugar into a medium sized bowl and whisk until you have a smooth paste. Leave to one side.
- Place the egg yolks into a medium sized bowl and the egg whites into a large bowl; a metal one is preferable for the egg whites.
- Add the milk to the egg yolks and whisk until smooth. Gradually pour the milk mixture into the lemon/flour mixture, whisking as you go, until you have a smooth, well combined mixture. Leave to one side.
- Beat the egg whites on high speed, with a hand mixer or your stand mixer fitted with a balloon whisk, until they just hold peaks and are just past the frothy stage. Gradually add the remaining sugar, while continuing to beat the egg whites. (A stand mixer makes this super easy!) Keep beating until the egg whites are glossy and hold their peak; this will take around 5 minutes in total.
- Using a metal spoon, add a 1/4 of the egg white mixture into your milk/egg mixture and gently fold until combined. Repeat another 3 times until all of the egg whites are incorporated. Be very gentle when folding, you want to keep as much air in as possible and end up with a really light, airy and somewhat runny batter.
- Divide the mixture between your ramekins, filling them just below full. I got 2/3 cup of mixture into each ramekin.
- Pour boiling water into the 13x9 inch pan making sure the water level is just below halfway up the ramekins.
- Place in the oven for 15-20 minutes, until risen, lightly golden around the edges and they feel springy to the touch.
- Leave to cool in the pan for 15 minutes before serving with whipped cream and grated chocolate.