Lemon Soufflé: A Delicate Dessert That Melts in Your Mouth
The lemon soufflé is a timeless French dessert that strikes the perfect balance between tart citrus brightness and airy, cloud-like texture. Light, elegant, and bursting with zesty flavor, it’s a treat that impresses both in taste and presentation. Though it might seem intimidating, making a lemon soufflé at home is entirely achievable with the right steps and attention to detail. In this article, we’ll guide you through a foolproof method to create the perfect lemon soufflé.
🥄 What is a Soufflé?
A soufflé is a baked dish made from a flavorful base—often a custard or béchamel—and beaten egg whites folded in to give it a puffy, airy texture. When baked, the air in the egg whites expands, causing the soufflé to rise dramatically. The lemon version incorporates fresh lemon juice and zest into the base, giving it a refreshing tang that complements the light texture.
🍋 Ingredients (Serves 4)
- 2 tablespoons unsalted butter (plus more for greasing ramekins)
- 1/3 cup granulated sugar (plus extra for dusting ramekins)
- 3 large eggs, separated
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
- Powdered sugar, for dusting
👩🍳 Equipment Needed
- 4 small ramekins (6 oz each)
- Electric mixer or hand whisk
- Medium saucepan
- Mixing bowls
- Whisk and spatula
🍽️ Step-by-Step Method
Step 1: Prepare the Ramekins
Start by preheating your oven to 375°F (190°C). Butter the insides of the ramekins generously and coat them with a thin layer of sugar. This ensures the soufflés rise evenly and don’t stick. Tap out any excess sugar.
Step 2: Make the Lemon Base
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in the milk, stirring constantly until it thickens—about 2–3 minutes.
Remove from heat and stir in the lemon juice and zest. Then, mix in the egg yolks one at a time. Set this mixture aside to cool to room temperature.
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