Lemon Soufflé (Fluffy, Light, and Melts in Your Mouth!)

Directions

1. Prep the Ramekins

• Preheat oven to 375°F (190°C).

• Generously butter four 6-oz ramekins, then coat with sugar (tap out excess).
  → This helps the soufflé rise evenly and prevents sticking!

2. Make the Lemon Base

• In a saucepan, whisk flour and milk over medium heat until thickened (2–3 min).

• Remove from heat. Stir in:

  • Lemon zest + juice

  • 1 tbsp sugar

  • 3 egg yolks (one at a time)

• Let cool completely. (Can be made 1 day ahead—just cover and refrigerate!)

3. Whip the Egg Whites

• In a clean, dry bowl, beat egg whites + cream of tartar until soft peaks form.

• Gradually add 2 tbsp sugar, beating until stiff, glossy peaks form.

4. Fold Together

• Gently fold ⅓ of the whites into the lemon base to lighten it.

• Carefully fold in the remaining whites until just combined (don’t overmix!).

5. Bake

• Divide batter among ramekins. Place in a deep baking dish and fill with boiling water (halfway up sides).

• Bake 12–15 min until puffed and golden.
  ⚠️ No peeking—soufflés hate drafts!

6. Serve Immediately

• Dust with powdered sugar and enjoy warm.
  Optional: Add lemon curd, whipped cream, or vanilla ice cream!

Time & Yield

• Prep: 20 min

• Cook: 15 min

• Total: 35 min (*+ optional 1 hr chill time*)

• Servings: 4

Pro Tips

✔ Room-temp eggs whip better!
✔ Swap lemon for orange or lime for a twist.
✔ Freeze unbaked soufflés (up to 1 week)—bake from frozen, adding 2–3 extra minutes.

Tools Needed:

• 6-oz ramekins

• Hand/stand mixer

• Whisk + spatula

• Baking dish (for water bath)

Enjoy your cloud-like, citrusy masterpiece! 🍋✨