Hamdi Saidani Lemon Soufflé recipe made of fresh lemons, egg whites, and sugar it serves 8 people and takes about 40 minutes to prepare and bake. This light and airy dessert is perfect for any occasion, bursting with citrus flavor.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Soufflé Recipe:
- Light and Fluffy: A delicate texture that melts in your mouth.
- Bright Flavor: The tangy lemon flavor is refreshing and uplifting.
- Simple Ingredients: Easy to make with common kitchen staples.
- Elegant Presentation: Perfect for impressing guests at dinner parties.
❓ What Is Lemon Soufflé Recipe?
Lemon Soufflé is a light, airy dessert made from whipped egg whites, lemon juice, and sugar it is baked until golden and puffed, offering a delightful blend of sweetness and tartness.
🍋 Lemon Soufflé Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
🍮 How To Make Lemon Soufflé
- Preheat your oven to 350°F (175°C). Grease six ramekins with butter and lightly dust with sugar.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, flour, and salt until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Gently fold a third of the beaten egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain.
- Spoon the mixture into prepared ramekins, filling them about 3/4 full. Place the ramekins in a baking dish and add hot water to the dish, halfway up the sides of the ramekins.
- Bake for 20-25 minutes or until the soufflés are puffed and lightly golden. Remove from the oven, dust with powdered sugar, and serve immediately.
💭 Recipe Tips:
- Use Fresh Ingredients: Fresh lemons yield the best flavor.
- Do Not Overmix: Be gentle when folding egg whites into the lemon mixture to keep the soufflé light.
- Serve Immediately: Soufflés can deflate quickly, so serve them right after baking.
🍦 What To Serve With Lemon Soufflé?
Serve your Lemon Soufflé with Lemon Curd, Lemon Frosting, or a scoop of Lemon Gelato this enhances the dessert’s flavor and adds a refreshing touch, perfect for a warm day.
🎚 How To Store Leftovers Lemon Soufflé?
- Refrigerate: Store leftovers lemon soufflé in an airtight container in the refrigerator for up to 2 days.
- Freeze: Although best fresh, you can freeze leftovers lemon soufflé (unbaked) in ramekins when ready to bake, simply add a few extra minutes to the baking time for up 1 month.
🥵 How To Reheat Leftovers Lemon Soufflé?
- In The Microwave: Heat leftovers lemon soufflé in the microwave for 20-30 seconds on medium power, being careful not to overcook.
- In The Oven: Preheat the oven to 350°F (175°C) place leftovers lemon soufflé in the oven for about 2-4 minutes until warmed through.
FAQ’S
How do I know when my Lemon Soufflé is done?
Your Lemon Soufflé is done when it has risen and is lightly golden on top a toothpick inserted should come out clean, indicating it’s set inside but still tender.
What type of lemons should I use for Lemon Soufflé?
Fresh, ripe lemons are ideal for making Lemon Soufflé meyer lemons, which are sweeter and less acidic than regular lemons, can add a delightful flavor. Always choose lemons that are firm and have a bright yellow color for the best juice and zest.
Why did my Lemon Soufflé fall flat?
A flat Lemon Soufflé can be due to overmixing the egg whites or underbaking when folding in the egg whites, be gentle to maintain their volume. Also, ensure your soufflé is fully cooked before removing it from the oven.
Can I use bottled lemon juice for my Lemon Soufflé?
While you can use bottled lemon juice in a pinch, fresh lemon juice is recommended for the best flavor. Fresh lemons have a vibrant taste and aroma that bottled juices often lack, enhancing your Lemon Soufflé.
Can I make Lemon Soufflé in a larger dish instead of ramekins?
Yes, you can bake Lemon Soufflé in a larger baking dish. Adjust the baking time as needed, but keep an eye on it to avoid overcooking. The texture may vary slightly compared to individual servings.
Why does my Lemon Soufflé sink after baking?
A sinking Lemon Soufflé can occur due to rapid cooling or improper mixing to avoid this, serve the soufflé immediately after baking and ensure you fold the egg whites carefully to maintain their volume.
Try More Lemon Desserts Recipes:
Lemon Soufflé Nutrition Facts
Serving Size: 1 soufflé
- Calories: 153
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 90mg
- Sodium: 60mg
- Total Carbohydrates: 25g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 3g
Lemon Soufflé Recipe
Description
Lemon Soufflé recipe made of fresh lemons, egg whites, and sugar it serves 8 people and takes about 40 minutes to prepare and bake. This light and airy dessert is perfect for any occasion, bursting with citrus flavor.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease six ramekins with butter and lightly dust with sugar.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, flour, and salt until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Gently fold a third of the beaten egg whites into the lemon mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain.
- Spoon the mixture into prepared ramekins, filling them about 3/4 full. Place the ramekins in a baking dish and add hot water to the dish, halfway up the sides of the ramekins.
- Bake for 20-25 minutes or until the soufflés are puffed and lightly golden. Remove from the oven, dust with powdered sugar, and serve immediately.
Notes
- Use Fresh Ingredients: Fresh lemons yield the best flavor.
Do Not Overmix: Be gentle when folding egg whites into the lemon mixture to keep the soufflé light.
Serve Immediately: Soufflés can deflate quickly, so serve them right after baking.
