Have I mentioned how much I love lemons.
Okay, so maybe I have mentioned it once or twice, but really lemons are one of my favorite foods. Lemon desserts are right up there with chocolate on my list of favorite things to eat.
And what can be better for dessert than a lemon souffle? Souffles are light and airy and have the perfect texture. They are so good.
Many people are afraid of making souffles, but really they are quite easy to make. They usually go together fairly quickly. And not only that they make an impressive presentation.
The main thing you have to remember with souffles is that you need to serve them right away. They are best warm and right from the oven. This is not a dessert that you would want to make in the morning and serve after dinner. It just won’t work or taste quite the same as it does fresh from the oven.
If you love lemon as much as I do, or need an impressive dessert to serve, try lemon souffles. I think you will love them.
Lemon Souffle
Light and fluffy lemon souffle.
Ingredients
- ½ cup sugar plus ¼ cup sugar
- 1 tablespoon cornstarch
- ¾ cup milk
- 3 eggs separated and at room temperature
- 2 tablespoon butter
- 5 tablespoons lemon juice
Instructions
- Preheat oven to 400 degrees.
- Butter six ramekins and place on a baking sheet.
- In a pan combine ½ cup sugar and cornstarch. Whisk in milk and egg yolks.
- Add butter and bring to a boil over medium high heat whisking constantly until mixture thickens and forms a pudding like consistency. This will take 2- 3 minutes.
- Mix in lemon juice. Then put through a strainer to remove lumps and place in a large bowl.
- In a separate bowl beat egg whites with an electric mixer until frothy. Slowly add the remaining ¼ cup sugar and continuing beating until stiff peaks form.
- Fold egg whites into the lemon pudding mixture. Spoon batter carefully into ramekins.
- Bake 13-15 minutes or until baked and set.
- Serve immediately. (It is normal for a souffle to fall after being removed from the oven, but it will still taste wonderful)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 106mgSodium: 85mgCarbohydrates: 29gFiber: 0gSugar: 25gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Adapted from Bon Appetit Desserts.
You are dangerous Lynn. I love lemon, have made your lemon pudding and I forgot what else. I may have to unsubscribe 🙂
@shannon, Sorry to be such a temptation. 🙂 I just love lemon too much not to share them. 🙂
How lovely, Lynn! Great concept and recipe. 🙂 Now I need ramekins. I’ve been meaning to get some for a very long time.
Shirley
@Shirley @ gfe, I love my ramekins and use them all time. They work great for puddings, custards, and desserts like this souffle.
Could coffee cups be used instead of ramekins? I don’t have ramekins but I MUST try this dessert! 🙂
@Emily, As long as the coffee cups are oven safe I think they would be fine. Depending on the size of the cups, you might have to cook them a little longer, but I think it would work fine.
Mmm- I feel the same way about lemon! My next door neighbor has a Meyer lemon tree that usually produces a lot so I always have rind and juice in my freezer. I printed this recipe and look forward to trying it! I have several lemon recipes on my blog that you would enjoy too- cookies, a mousse and hopefully soon a Lemon Pudding Cake if tonight’s recipe is perfect!
Look’s like a perfect springtime dessert. Yumm!
Could this be make as one large souffle? I’m looking for a spring recipe to serve with dinner next week, but I don’t have enough individual ramekins. I’ve successfully made other souffles in a round Corning ware dish, so I wonder if this would work, too.
@Allyson @ A Heart for Home, I think you could easily make this in a large dish, just adjust the time to the amount other souffles would call for. I would love to know if it works and what size dish you used. I hope you enjoy it.
MMMM, I too LOVE lemons and can’t wait to try this. Right now I’m wavering between making lemon or chocolate tonight – HMMM
Could this recipe be made w/out the use of regular sugar? I would love to substitute honey for my kids. Do you think it would still work and if so…do you have any suggestions on how much? Thx!
I am not sure if that would work or not, I have not used honey a lot in place of sugar in recipes. It might change the texture and how much the souffle rises, but I am really not sure. If you try it I would love to hear how it works.