Description
A light and airy lemon soufflé dessert that is perfect for any occasion.
Ingredients
Scale
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 3 large eggs (separated)
- 2 tablespoons butter (at room temperature)
- 1 cup milk
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Powdered sugar (optional)
Instructions
- Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray.
- In a medium bowl, whisk sugar and flour together; set aside.
- In a separate large bowl, whisk together egg yolks and butter until well blended.
- Whisk in the milk, lemon juice, and lemon zest.
- Pour the lemon mixture into the sugar mixture, and whisk until well combined.
- In a medium bowl, beat the egg whites until firm peaks form.
- Gently fold the egg whites into the lemon mixture.
- Divide the batter between the prepared ramekins, and transfer them to a small roasting pan.
- Place the pan in the oven, and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake for 35 minutes, or until they are puffed and golden on top.
- Transfer the ramekins to a rack to cool for 20 minutes.
- Dust the tops with powdered sugar, if using, and enjoy!
Notes
- Ensure egg whites are beaten to firm peaks for the best rise.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg