Making lemon souffle is easier than you think: the key is to focus on retaining more and more air into the batter as you prepare it. Sweet and citrusy: it is the perfect summer dessert!
So what is a souffle really? A souffle is a french dish, which can be both sweet or savoury. The word itself means to pump in the air which is the case with these delicious spoons of comfort, summer-like freshness and happiness.
Here’s what you need:
- 3 eggs: separated
- 100 gm of sugar
- 2 to 3 tbsp of lemon juice
- 1 tsp of lemon zest
- Vanilla
How to make it:
- Separate the egg whites and the egg yolks. Make sure that the bowl in which the egg whites are being placed is absolutely clean and dry.
- Add sugar into the egg yolks and beat them together till they are well combined and fluffy.
- Next, zest 2 to 3 lemons, and make sure that you only zest the yellow part of the lemons and not the white pith underneath since that is bitter for the most part. Mix this zest into the egg yolk and sugar mixture.
- Keep the mixture aside while we move on beating the egg whites. With the help of an electric beater or a balloon whisk, beat the egg whites.
- Once the egg whites start to foam up, add in the sugar and beat it again till the whites form stiff peaks.
- Now that both our egg yolks and egg whites mixtures are prepared, we are going to add in the lemon juice to the egg yolks mixture.
- Add a little part of the egg whites meringue into the egg yolks mixture and fold & mix it well with the help of a spatula. Make sure to be very gentle here so that more and more air retains into the batter, which will eventually help our souffles to become fluffier.
- Keep adding little by little of the meringue into the batter till both of the mixtures are combined and our lemon souffle batter is ready!
- Now onto our baking dishes, I have here used little ramekins to make individual souffles. You can also make it in one large baking dish.
- Grease the baking dish with some butter, and here, I have also used some powdered brown sugar to line the ramekins.
- Pour in your souffle batter into your baking dish(es) and smooth the top of it with the help of a spoon or a spatula. With the back of a spoon, create a circle between the batter and the baking dish, just like I have done here.
- We are going to bake these souffles into a water bath. A water bath is basically a baking dish filled with water onto which the batter-filled baking dish(es) are placed. This helps the batter to steam while it’s in the oven and helps to retain the moisture of the souffle. Bake your souffle at 180º C for about 20 minutes.
- Look at how beautifully these have risen!
- Once your souffles are baked, you can decorate them with a bit of sprinkle of powdered sugar and a mint sprig.
- Serve your delicious lemon souffle while it’s still hot.
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
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Lemon Souffle
Ingredients
3 eggs: separated
100 gm of sugar
25gm of flour
2 to 3 tbsp of lemon juice
1 tsp of lemon zest
Vanilla
Directions
- Separate the egg whites and the egg yolks. Make sure that the bowl in which the egg whites are being placed is absolutely clean and dry.
- Add sugar into the egg yolks and beat them together till they are well combined and fluffy.
- Next, zest 2 to 3 lemons, and make sure that you only zest the yellow part of the lemons and not the white pith underneath since that is bitter for the most part. Mix this zest into the egg yolk and sugar mixture.
- Keep the mixture aside while we move on beating the egg whites. With the help of an electric beater or a balloon whisk, beat the egg whites.
- Once the egg whites start to foam up, add in the sugar and beat it again till the whites form stiff peaks.
- Now that both our egg yolks and egg whites mixtures are prepared, we are going to add in the lemon juice to the egg yolks mixture.
- Add a little part of the egg whites meringue into the egg yolks mixture and fold & mix it well with the help of a spatula. Make sure to be very gentle here so that more and more air retains into the batter, which will eventually help our souffles to become fluffier.
- Keep adding little by little of the meringue into the batter till both of the mixtures are combined and our souffle batter is ready!
- Now onto our baking dishes, I have here used little ramekins to make individual souffles. You can also make it in one large baking dish. Grease the baking dish with some butter, and here, I have also used some powdered brown sugar to line the ramekins.
- Pour in your souffle batter into your baking dish(es) and smooth the top of it with the help of a spoon or a spatula. With the back of a spoon, create a circle between the batter and the baking dish.
- We are going to bake these souffles into a water bath. A water bath is basically a baking dish filled with water onto which the batter-filled baking dish(es) are placed. This helps the batter to steam while it’s in the oven and helps to retain the moisture of the souffle. Bake your souffle at 180º C for about 20 minutes.
- Once your souffles are baked, you can decorate them with a bit of sprinkle of powdered sugar and a mint sprig.
- Serve your delicious lemon souffle while it’s still hot.