Easy Lemon Souffle

Lemon souffle is light and fluffy and makes the perfect individually portioned dessert! Made with the perfect amount of lemon flavor, they’re a perfect summertime treat!

If you love the fresh flavors of lemon as much as I do, be sure to try this Lemon Key Lime Cake, Strawberry Lemonade Yogurt Pops, Mini Lemon Meringue Pies, and my favorite Lemon Sweet Rolls.

Homemade Lemon Souffle

It took me years of gaining enough courage to attempt to make my first souffle because it sounded so tricky. (I like simple recipes, remember?!)

Now that I’ve gotten over that fear, I make them all the time and they really are so delicious!

This particular recipe is super easy to make and (hopefully!) fail-safe! They bake up in individual glass ramekins, so they’re perfect for a baby shower, a fancy dinner party, or a summer luncheon.

I like to top mine with whipped cream and a little grated white chocolate, which not only looks delicious but balances out the tart lemon flavor with an added sweetness.

Here’s how to make them –

How To Make Lemon Souffles

INGREDIENTS –

• 5 – 6 cups boiling water
• zest of 1 lemon
• 3 tbsp fresh lemon juice
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup all-purpose flour
• 1/3 cup white sugar
• 3 large eggs, separated
• 3/4 cup whole milk
• whipped cream and grated white chocolate to garnish, optional

You will also need 8 small mason/ jelly jars or an individual soufflé dish for each person.

DIRECTIONS –

PREP. Preheat the oven to 350F/180C and spray eight 4oz jelly jars with cooking spray. Place the jars into a 13×9-inch pan.

MIX. Place the lemon zest and juice, melted butter, flour, and 3 tbsp of sugar into a medium-sized bowl and whisk until you have a smooth paste. Set aside.

SEPARATE THE EGGS. Place the egg yolks into a medium-sized mixing bowl and the egg whites into a large bowl; a metal one is preferable for the large egg whites.

ADD THE MILK. Add the milk to the egg yolks and stir until smooth. Gradually pour the milk mixture into the lemon/flour mixture, whisking as you go, until smooth and well combined. Set aside.

BEAT. Beat the egg whites on high speed, with a hand mixer or your stand mixer fitted with a balloon whisk, until they just hold their stiff peaks. 

ADD SUGAR. Gradually add the remaining sugar, while continuing to beat the egg whites. Keep beating until the egg whites are glossy and hold their peak; this will take around 5 minutes.

COMBINE. Using a metal spoon, add 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.

FILL THE JARS. Divide the mixture between your jars, using about 1/3 cup of batter for each jar. They should fill up to the lowest rim line of your jars. 

ADD BOILING WATER. Pour boiling hot water into the 13×9 inch pan making sure the water level is just below halfway up the jars.

BAKE. Place in the oven for 15-20 minutes, until risen, lightly golden around the edges and they feel springy to the touch.

COOL. Cool in the pan for 15 minutes or until room temperature before serving with whipped cream and grated chocolate.

Serving Suggestion – Lemon Soufflés are best eaten when fresh, but do still taste amazing when cooled!

Variation – Add fresh raspberries or strawberries to the top as garnish!

More Easy Lemon Desserts

• Lemon Cool Whip Cookies
• Lemon Cheesecake Mousse Recipe
• Easy Lemon Cheesecake Bars
• Sugar Cookie Lemon Bars
• Lemon Pound Cake Recipe

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

Print Recipe Pin Recipe

Easy Lemon Souffles

Servings: 8 servings

Lemon souffle is light and fluffy and makes the perfect individually portioned dessert! Made with the perfect amount of lemon flavor, they’re a perfect summertime treat!

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Ingredients

• 5 – 6 cups boiling water
• zest of 1 lemon
• 3 tbsp lemon juice
• 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

Instructions

• Preheat the oven to 350F/180C and spray eight 4oz jelly jars with cooking spray. Place the jars into a 13×9-inch pan.
  
• Place the lemon zest and juice, melted butter, flour, and 3 tbsp of sugar into a medium-sized bowl and whisk until you have a smooth paste. Set aside.
• 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 smooth and well combined. Set aside.
• 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.
• Gradually add the remaining sugar, while continuing to beat the egg whites. Keep beating until the egg whites are glossy and hold their peak; this will take around 5 minutes.
• Using a metal spoon, add 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 jars, using about 1/3 cup of batter for each jar. They should fill up to the lowest rim line of your jars.
• Pour boiling water into the 13×9 inch pan making sure the water level is just below halfway up the jars.
• Place in the oven for 15-20 minutes, until risen, lightly golden around the edges and they feel springy to the touch.
• Cool in the pan for 15 minutes before serving with whipped cream and grated chocolate.

Nutrition

Serving: 1 serving · Calories: 97 kcal · Carbohydrates: 13 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 68 mg · Sodium: 49 mg · Potassium: 68 mg · Fiber: 0.1 g · Sugar: 10 g · Vitamin A: 170 IU · Vitamin C: 2 mg · Calcium: 49 mg · Iron: 0.5 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: fruit, lemon, summer