Ingredients:

  • 1 tablespoon unsalted butter (for greasing the ramekins)
  • 1 tablespoon granulated sugar (for dusting the ramekins)
  • 1/2 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 4 large egg yolks
  • 4 large egg whites
  • 1/4 cup granulated sugar (for the egg whites)

Instructions:

  1. Prepare the Ramekins:
    • Preheat your oven to 375°F (190°C). Grease four 6-ounce ramekins with butter and dust them lightly with granulated sugar. This helps the soufflé rise evenly.
  2. Make the Lemon Base:
    • In a saucepan, heat the milk over medium heat until warm (but not boiling). In a separate bowl, whisk together the flour, salt, vanilla extract, lemon zest, and lemon juice until smooth. Gradually add the warm milk to the lemon mixture while whisking constantly to prevent lumps.
    • Place the saucepan over medium heat and whisk the mixture continuously until it thickens, about 2-3 minutes. Remove from heat and stir in the egg yolks until smooth. Set aside to cool slightly.
  3. Whip the Egg Whites:
    • In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. This will create a light, airy foam.
  4. Fold in the Egg Whites:
    • Gently fold the whipped egg whites into the lemon mixture using a spatula. Be careful not to deflate the foam, as the air trapped in the egg whites is what gives the soufflé its light texture.
  5. Bake the Soufflé:
    • Pour the soufflé mixture evenly into the prepared ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and are golden on top.
  6. Serve Immediately:
    • Serve the lemon soufflés immediately after baking while they are still puffed up. Dust with powdered sugar for a finishing touch.

Tips:

  • Stiff Peaks: Make sure the egg whites are beaten to stiff peaks for the best soufflé rise.
  • Do Not Open the Oven Door: Opening the oven door during baking can cause the soufflé to collapse, so try to resist the urge!

This Lemon Soufflé is a perfect example of foam baking. The whipped egg whites create an incredibly airy texture, while the lemon provides a refreshing and bright flavor. It’s the perfect elegant dessert to impress your guests!