Name: Lemon Souffle Made Easy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French, American
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

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:

2 - 1 1/4 cup ramekins (oven proof)
electric beater
mixing bowls
measuring spoons
spatula
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

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egg recipes, dessert recipes, souffle recipes

French, American

Yield: 2

Author: Claudia Lamascolo

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

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.
Preheat the oven to 400 degrees
Separate the eggs.
Place the eggs into two separate mixing bowls (yolks in one, whites in another).
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.
Add the juice and lemon zest to that mixture. Set this aside.
In a clean bowl add the egg whites and the rest of the sugar and beat until soft peaks form..
Fold this into the egg yolk mixture.
Note: DO NOT DEFLAT the whites be very careful.
Place them on a cookie sheet for sturdiness.
Use the middle oven rack for baking these and set them with the cookie sheet on the rack.
Bake the souffle at 400 degrees for around 15 minutes (they should still look soft in the middle.
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:

2- 1 1/4 cup ramekins oven proof
electric beater
mixing bowls
measuring spoons
spatula
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

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