Best 6 Lemon Souffles Recipes

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Lemon soufflés are a classic French dessert that is both light and airy, with a delicate lemon flavor. The key to making a perfect soufflé is to whip the egg whites until they are stiff and glossy, and to fold them gently into the batter. This will help to create a soufflé that is fluffy and well-risen.

This article includes three different recipes for lemon soufflés: a classic lemon soufflé, a lemon soufflé with a raspberry coulis, and a lemon soufflé with a blueberry compote. Each recipe includes detailed instructions and helpful tips to ensure that your soufflé turns out perfectly.

The classic lemon soufflé is a simple but elegant dessert that is perfect for any occasion. The lemon flavor is bright and refreshing, and the soufflé is light and airy. The lemon soufflé with raspberry coulis is a delicious variation on the classic recipe. The raspberry coulis adds a tart and fruity flavor to the soufflé, and it is a beautiful way to present the dessert. The lemon soufflé with blueberry compote is another delicious variation on the classic recipe. The blueberry compote adds a sweet and juicy flavor to the soufflé, and it is a great way to use fresh blueberries.

No matter which recipe you choose, you are sure to enjoy this delicious and classic French dessert.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON PUDDING SOUFFLES



Lemon Pudding Souffles image

With their tangy lemon flavor and creamy texture, these pretty little souffles make the perfect finish to a special meal. Dress up each serving with lemon peel or other garnish.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1 large egg, separated
1/3 cup sugar
1/3 cup 2% milk
1 tablespoon butter, melted
1 tablespoon all-purpose flour
Dash salt
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
Coarse sugar, edible pansies and fresh mint leaves, optional

Steps:

  • In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest., In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined. , Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish. , Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

Nutrition Facts : Calories 255 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 175mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

WARM LEMON SOUFFLES



Warm Lemon Souffles image

Categories     Milk/Cream     Dessert     Bake     Lemon     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup plus 1 tablespoon whole milk
3/4 cup sugar
3 1/2 tablespoons cornstarch
3 large egg yolks
5 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
5 large egg whites

Steps:

  • Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
  • Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.

CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE



Chilled Lemon Souffles with Caramel Sauce image

Provided by Mary Cech

Categories     Milk/Cream     Egg     Dessert     Bake     Lemon     Spring     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 10

Vegetable oil
1/4 cup water
1 teaspoon unflavored gelatin
3 large eggs, separated
2 tablespoons cornstarch
1 cup plus 2 tablespoons whole milk
6 tablespoons sugar, divided
6 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Caramel Sauce

Steps:

  • Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
  • Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
  • Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
  • Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
  • Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.

LITTLE LEMON SOUFFLES



Little Lemon Souffles image

If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

8 large lemons, preferably Meyer
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
  • Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
  • Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
  • Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
  • Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
  • Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

LEMON SOUFFLES



Lemon Souffles image

Make and share this Lemon Souffles recipe from Food.com.

Provided by nathalie.abair

Categories     Dessert

Time 59m

Yield 2 4, 8 serving(s)

Number Of Ingredients 6

8 large lemons
3 eggs, separated
1/2 cup sugar, divided
2 tablespoons all-purpose flour
confectioners' sugar
1/2 teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
  • Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
  • Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
  • In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
  • In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
  • Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
  • Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
  • Serve immediately, garnished with confectioners' sugar and the reserved lemon tops.

Nutrition Facts : Calories 106.4, Fat 2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 28.5, Carbohydrate 21.9, Fiber 2.4, Sugar 14.7, Protein 3.5

LEMON PUDDING SOUFFLES



Lemon Pudding Souffles image

Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!

Provided by Bonnie G 2

Categories     Dessert

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 egg, separated
1/3 cup sugar
1/3 cup milk
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1 dash salt
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated

Steps:

  • In a small mixing bowl, beat egg yolk until slightly thickened.
  • Gradually add sugar, beating until thick and lemon-colored.
  • Beat in the milk, butter, flour and salt.
  • Ltir in lemon juice and peel.
  • In a small mixing bowl, beat egg white until stiff peaks form.
  • With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
  • Divide between two ungreased 6 ounce ramekins or custard cups.
  • Place in an 8 inch square baking dish; add i inch of hot water to dish.
  • Bake at 350 F for 25-30 minutes or until tops are golden brown.
  • If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

Nutrition Facts : Calories 258.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 114, Sodium 184.2, Carbohydrate 39.4, Fiber 0.2, Sugar 33.8, Protein 5

Tips:

  • To ensure a light and fluffy soufflé, make sure to separate the egg whites and yolks while they are cold. This will help the whites whip up to stiff peaks more easily.
  • When whipping the egg whites, start slowly and gradually increase the speed. This will help prevent the whites from overbeating and becoming grainy.
  • Be careful not to overmix the batter. Overmixing can cause the soufflé to deflate.
  • When baking the soufflé, preheat the oven to the correct temperature. A properly preheated oven will help the soufflé rise evenly.
  • Do not open the oven door during baking. Opening the door can cause the soufflé to fall.
  • Serve the soufflé immediately after baking. This will ensure that it is light and fluffy.

Conclusion:

Lemon soufflés are a delicious and elegant dessert that can be enjoyed by people of all ages. By following the tips in this article, you can create perfect lemon soufflés that will impress your friends and family.

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