Step 3: Beat the Egg Whites
In a clean bowl, add the egg whites and salt. Beat with an electric mixer on medium speed until foamy. Add the cream of tartar if using, then increase the speed and gradually add the granulated sugar. Beat until stiff, glossy peaks form.
Step 4: Fold Egg Whites into Lemon Mixture
Take one-third of the egg whites and gently stir them into the lemon base to lighten it. Then carefully fold in the remaining egg whites in two additions, using a spatula and lifting from the bottom to avoid deflating the mixture.
Step 5: Fill and Bake
Spoon the mixture into the prepared ramekins, filling each to about ¾ full. Smooth the tops with a spatula and run your thumb around the inside rim of each ramekin (this helps the soufflé rise straight).
Place the ramekins on a baking tray and bake for 12–15 minutes, or until puffed and golden on top. Do not open the oven while baking.
Step 6: Serve Immediately
Soufflés begin to deflate shortly after leaving the oven, so serve them right away. Dust with powdered sugar and, if desired, a dollop of whipped cream or a drizzle of lemon curd.
🌟 Tips for Success
- Use room-temperature eggs: They whip better and provide more volume.
- Be gentle when folding: Overmixing deflates the air, so keep the motion slow and deliberate.
- Serve promptly: The soufflé’s magic lies in its height and airiness—don’t let it sit too long.
🧁 Final Thoughts
Lemon soufflé is more than a dessert—it’s an experience. The warm, airy texture and tangy-sweet flavor create a moment of indulgence that feels both luxurious and comforting. While it may seem like a dish reserved for gourmet restaurants, with a little practice and the steps outlined above, you can create this culinary marvel right in your own kitchen.
Whether served at a dinner party or as a special treat for yourself, lemon soufflé is a dessert that never fails to impress. Give it a try and let the magic rise in your oven!
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