Lemon Souffle Made Easy

Tuesday, September 21, 2010
This baked Lemon Souffle is the easiest recipe ever and if you're just starting out baking and making what is thought to be complex desserts, this French little gem is a cinch!

When I first tried this my epic fail was beating the meringue too stiff and it didn't rise, soft peaks is what need to be accomplished for this heavenly delicious lemony French confection.

Once you try this recipe, you'll never worry about failing on a souffle recipe again, super easy 101 instructions with perfect results, JUST FOLLOW OUR TIPS below!

If you love making desserts try some of the classics Grandma's Rice Pudding on the stovetop, Old Fashioned Chocolate Pudding, and Old Fashioned Banana Pudding.


Scroll down to the bottom of the post for this easy recipe on how to make Baked Lemon Souffle for two people!







Easiest Lemon Souffle Don't Be Afraid to Try!

You don't have to wait for any occasion to make this souffle, it's easy and comes together quickly.

Just have a few ingredients on hand and whip these two up for a romantic dinner.




Serving Suggestions:


  • powdered sugar
  • top with lemon curd
  • chopped cherries
  • diced fresh peaches
  • whipped cream
  • blueberries
  • fresh strawberries
  • red raspberries or blackberries




Tools You Will Need:


  1. 2 - 1 1/4 cup ramekins (oven proof)
  2. electric beater
  3. mixing bowls
  4. measuring spoons
  5. spatula
  6. lemon squeezer tool and grater for zest




Tips for Making Lemon Souffle:


  • grease ramekins with a very thin coating of butter sprinkle very lightly with granulated sugar
  • we use a stand mixer for this recipe
  • do not overfold the egg whites into the egg yolks and deflate the meringue
  • these can't sit long they must be made and cooked immediately for the best results of the meringue and their rising
  • separate the whites in yolks in two clean bowls for mixing
  • yolks should be pale in color whites should be in soft peaks
  • when done baking cover the top with wax paper until cooled
  • use a spatula to fold in the whites carefully
  • always preheat the oven first
  • bake on the middle rack
  • serve warm or dusted with powdered sugar and zest




More Recipes We Love



Pumpkin Custard Tart

Grandma's Baked Custard

Old Fashioned Bread Pudding


Pin this recipe for Lemon Souffle




lemon souffle, how to make lemon souffle, easy lemon souffle, perfect lemon souffle
egg recipes, dessert recipes, souffle recipes
French, American
Yield: 2
Author: Claudia Lamascolo
Lemon Souffle Made Easy

Lemon Souffle Made Easy

This is the easiest way to make a lemon souffle 101 without failures. Follow these instructions for lemon souffle and wow your guests.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 small lemon grated for zest
  • 2 of the largest jumbo egg whites

Instructions

  1. Prepare two small souffle ramekins greased with a light coating of salted butter in each one and a tiny bit of granulated sugar in each oven-proof vessel.
  2. Preheat the oven to 400 degrees
  3. Separate the eggs.
  4. Place the eggs into two separate mixing bowls (yolks in one, whites in another).
  5. In a large mixing bowl using the whip part of an electric beater, beat the egg yolks and half the sugar until it pale in color.
  6. Add the juice and lemon zest to that mixture. Set this aside.
  7. In a clean bowl add the egg whites and the rest of the sugar and beat until soft peaks form..
  8. Fold this into the egg yolk mixture.
  9. Note: DO NOT DEFLAT the whites be very careful.
  10. Place them on a cookie sheet for sturdiness.
  11. Use the middle oven rack for baking these and set them with the cookie sheet on the rack.
  12. Bake the souffle at 400 degrees for around 15 minutes (they should still look soft in the middle.
  13. Serve with fresh fruits or more grated zest on top and sprinkle with powdered sugar.

Notes

Tips


  • grease ramekins with a very thin coating of butter sprinkle very lightly with granulated sugar
  • we use a stand mixer for this recipe
  • do not overfold the egg whites into the egg yolks and deflate the meringue
  • yolks should be pale in color whites should be in soft peaks
  • these can't sit long they must be made and cooked immediately for the best results of the meringue and their rising
  • separate the whites in yolks in two clean bowls for mixing
  • when done baking cover the top with wax paper until cooled
  • use a spatula to fold in the whites carefully
  • always preheat the oven first
  • bake on the middle rack
  • serve warm or dusted with powdered sugar and zest


Tools You Will Need:


  1. 2- 1 1/4 cup ramekins oven proof
  2. electric beater
  3. mixing bowls
  4. measuring spoons
  5. spatula
  6. lemon squeezer tool and grater for zest


Serving Suggestions:


  • powdered sugar
  • top with lemon curd
  • chopped cherries
  • diced fresh peaches
  • whipped cream
  • blueberries
  • fresh strawberries
  • red raspberries or blackberries



Nutrition Facts

Calories

174.43

Fat (grams)

4.93 g

Sat. Fat (grams)

1.72 g

Carbs (grams)

26.79 g

Fiber (grams)

0.35 g

Net carbs

26.45 g

Sugar (grams)

25.59 g

Protein (grams)

6.52 g

Sodium (milligrams)

63.92 mg

Cholesterol (grams)

194.4 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.



Pin this recipe for Lemon Souffle




More Recipes To Try


Strawberry No-Bake Cheese Pie

Eggless Tiramisu

Holiday Cannoli Mousse

38 comments

  1. Happy 10th Anniversary!
    The souffle looks so pretty that I am happy just staring at them!

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  2. happy anniversary,claudia,the souffle is perfect for this day,looks scrumptious!

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  3. Congratulations!!! What a great way to celebrate. =) A new kitchen. Nice.

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  4. Congratulations! This Souffle looks so light! Would love to try! Thank you.

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  5. Happy Anniversary! What a beautiful way to start the day!

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  6. Happy 10th Anniversary Claudia! Your soufflé's look gorgeous, great choice for this special day. Saw pics of your kitchen yesterday, it's coming along nicely. It's a huge pain in the but having to deal with the mess, but totally worth it! I remember having to wash dishes in the bathroom sink for weeks, no fun at all! So hang in there... :)

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  7. What a beautiful and rustic dish! Happy Anniversary! Very nice presentation.

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  8. Happy happy anniversary! These remind me of an elegant version of eggs al forno so need to try. Of course, I knew I would make it when I saw Cloud Souffle...

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  9. Happy Anniversary!

    PS. That souffle is magnificent!

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  10. Claudia, looks like the souffle was a success, and it is all in the egg whites too!

    Happy Anniversary, and welcome back!

    Bon appetit!
    =:~)

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  11. Happy Anniversary! We celebrated our 10th this year as well.

    I just love that breakfast souffle. Great idea.

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  12. Happy Anniversary! This is a delectable way to start your day!

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  13. Happy Anniversary to you both :) This is a beautiful souffle...

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  14. Happiest Anniversary to you both! A perfect way to start off a day of celebration.

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  15. denise @ quickies on the dinner tableAugust 18, 2010 at 12:42 PM

    Happy 10th Anniversary Claudia :) This does look so delicate and pretty but cheese inside is the clincher!! I have to try this for hubby too :)

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  16. Happy Anniversary to you and yours! Nice ingenuity Claudia, your hubby is a lucky guy.

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  17. oh Happy Day to both of you - and this does sound like something I would like, with cheddar and bacon

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  18. Happy Anniversary!!! That cloud souffle looks so light and perfect!

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  19. Very happy 10th Anniversary!! The souffle looks airy, cheesy and really wonderful :)

    All the best,

    Gera

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  20. Happy Anniversary, Claudia! These are elegant souffles and a beautiful treat to serve on your special day! ;)

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  21. So nice that we're all celebrating these days. Claudia...a very Happy 10th to both of you ;o)

    I for one am glad for small mistakes...I can do with a little less butter and cream.

    I also wanted to add that I find myslef using my toaster oven so much more than the bigger oven...especially since we're only two.

    I think this weekend I'll give your recipe a try ;o)I've never made this for breaky before.

    Ciao for now,
    Claudia

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  22. This is a very special breakfast that I would love to try!

    Happy Anniversary to you and your husband :)

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  23. Happy 10th anniversary! What a great treat to start the day with. Hope you're enjoying the day and have lots of fun. Btw, that souffle looks awesome.
    Blessings, kristy

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  24. Happy Anniversary !! and thanx for sharing souffle recipe. looks so delicious, can't wait to try it !!

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  25. The souffle looks divine. Very light and palate friendly.

    Congrats on your 10th Anniversary, Wishing you many more.

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  26. Happy Anniversary! Ten years is definitely a milestone. I can relate to the kitchen remodel. It brings out all your creativity, doesn't it?

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  27. AWESOME! I love the recipe and you are very sweet wife! I'm sure your husband is very proud of you. Happy anniversary for the both of you. Wish you all the best in life. :)

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  28. Happy Anniversary! Neat recipe I will have to try it out, thanks.

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  29. Love your blog, thanx for sharing.

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  30. These look so great...elegant and delicious! A great brunch item.

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  31. Happy Anniversary - what a lovely way to celebrate. Ages since I made souffle, I think I am inspired to do so soon

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  32. Happy anniversary, and what a special breakfast! Very elegant indeed, like a lovely little cloud in a dish :)

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  33. Can't go past fluffy eggs with a gooey cheesy centre! Lovely dish.

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  34. Happy Anniversary! Your souffle looks so light and airy

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  35. A very happy anniversary to both of you!

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  36. Yum! I wanted to do a souffle but ran out of time.

    Happy 10th Anniversary!

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  37. Happy anniversary. What you did was the best. I wanna taste the souffle you made, it looks perfect.

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Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia