Lemon Soufflé Recipe – Easy & Fluffy 3-Ingredient Dessert

Last Updated on 2 months by Neha Deshmukh

Lemon Soufflé Recipe – Easy & Fluffy Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels a little special without being a total kitchen marathon. This Lemon Soufflé is exactly that. It’s light, airy, bursting with fresh lemon flavor, and honestly, it’s way easier to make than you might think! I first made this for a small family gathering, and it was a huge hit – everyone was so impressed!

Why You’ll Love This Recipe

This isn’t your grandma’s complicated soufflé. We’ve streamlined things to make it achievable for even beginner bakers. It’s perfect for a light after-dinner treat, a fancy brunch, or just when you need a little sunshine in your day. Plus, the bright, zesty lemon flavor is incredibly refreshing. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delightful Lemon Soufflé:

• 1 tablespoon unsalted butter
• ?? cup white sugar (about 150g)
• 3 tablespoons all-purpose flour (about 30g)
• ?? teaspoon baking powder (about 5g)
• ?? teaspoon salt (a pinch!)
• 2 eggs
• 1 cup milk (240ml)
• Zest of 2 lemons
• Juice of 2 lemons
• Powdered sugar, for dusting

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Butter Quality: Seriously, use good butter! It really impacts the flavor. I prefer unsalted so I can control the sweetness.
• Fresh Lemon Zest vs. Bottled: Please, please, use fresh lemon zest. It’s so much brighter and more fragrant than the bottled stuff. Trust me on this one!
• Room Temperature Eggs: This is key for getting that lovely, airy texture. Take your eggs out of the fridge about 30 minutes before you start.
• Type of Flour: All-purpose flour works perfectly here. I usually use a good quality maida.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a bowl, whisk together the sugar and butter until it’s nice and creamy. You want it light and fluffy – this takes a couple of minutes.
2. Now, add in the egg yolks and beat until everything is smooth and well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
4. Gently combine the dry ingredients with the egg yolk mixture. Whisk until just combined – don’t overmix!
5. Stir in the lemon juice, lemon zest, and milk. Whisk until the batter is smooth and there are no lumps.
6. Preheat your oven to 325°F (160°C) and get a pan of water boiling on the stove. We’ll need that hot water later!
7. In a clean, dry bowl, beat the egg whites until soft peaks form. This is where a little elbow grease comes in, or you can use an electric mixer.
8. Gently fold the egg whites into the batter using a spatula. Be careful not to deflate the whites – we want to keep all that air!
9. Pour the mixture into ramekins (about ¾ full) and place the ramekins in a baking pan. Carefully add the hot water to the pan until it reaches halfway up the sides of the ramekins. This creates a gentle, even baking environment.
10. Bake for about 30 minutes, or until the soufflés are puffed up and golden brown on top. The top should be set, but still slightly wobbly.
11. Dust with powdered sugar and serve immediately! They’re best enjoyed warm or slightly chilled.

Expert Tips

Want to take your soufflé game to the next level? Here are a few tips I’ve learned over the years:

• Maximum Rise: Don’t open the oven door while the soufflés are baking! Seriously, resist the temptation.
• Preventing Sinking: Serving immediately is key. Soufflés are notorious for deflating, so get them to the table quickly.
• Ramekin Prep: Buttering the ramekins helps the soufflé rise evenly. You can also lightly dust them with sugar for extra insurance.

Variations

Feeling creative? Here are a few ways to customize this recipe:

• Vegan Lemon Soufflé Adaptation: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the eggs, and plant-based butter and milk.
• Gluten-Free Lemon Soufflé Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose blend.
• Adjusting Sweetness: If you prefer a less sweet soufflé, reduce the amount of sugar by a tablespoon or two.
• Festival Adaptations – Easter/Spring: Add a few drops of yellow food coloring for a vibrant Easter-themed soufflé! Or, garnish with edible flowers for a beautiful spring dessert. My friend, Priya, loves adding a sprinkle of cardamom for a unique flavour.

Serving Suggestions

This Lemon Soufflé is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh whipped cream.
• A few fresh berries.
• A sprig of mint for garnish.
• A side of vanilla ice cream (if you’re feeling extra indulgent!).

Storage Instructions

Honestly, soufflés are best enjoyed immediately. They don’t really hold well. If you absolutely have leftovers, you can store them in the refrigerator for a day, but they will lose their fluffiness.

FAQs

Got questions? I’ve got answers!

• Can I make the batter ahead of time? I wouldn’t recommend it. The egg whites will lose their air, and the soufflé won’t rise properly.
• What if my soufflé sinks? It happens! Don’t beat yourself up about it. It could be due to opening the oven door, overmixing the batter, or letting it sit too long.
• Can I use bottled lemon juice? You can, but fresh is always best. The flavor is so much brighter and more vibrant.
• What is the best way to tell if the soufflé is done? The top should be set and golden brown, but still slightly wobbly in the center.
• Can I add other flavors to this soufflé? Absolutely! Try adding a teaspoon of vanilla extract, a pinch of nutmeg, or even a tablespoon of orange zest.

Enjoy! Let me know how it turns out in the comments below. Happy baking!