Lemon Soufflé
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About 1 teaspoon unsalted butter for the dish
- 1cup sugar, plus some for the dish
- 6eggs, separated
- 1tablespoon minced or grated lemon or orange zest
- ¼cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
- Pinch salt
Nutritional analysis per serving (6 servings)
236 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 0 grams dietary fiber; 38 grams sugars; 5 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with ¾ cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Step 2
Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining ¼ cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Private Notes
Comments
Superb recipe. So light and fluffy it feels like a tangy cloud! My wife hates me and life is meaningless. Be sure to be careful with the variety of lemon because it can sometimes be too tart. Good luck!
These are the best notes ever, except for Christopher's troubles of course. Usually they are all "I made this exactly like the recipe except for changing it 90%".
I am surprised that that your wife hates you and that you find life meaningless even though you have "superb" lemon soufflé in your life.
Great recipe, delicious. Agreed that there was a bit too much sugar. Has anyone checked on Christopher lately?
Whip the whites first for a smoother workflow, but do all the preps before whipping anything, thereby eliminating the washing of the beaters during preparation. Use room temperature eggs.
This was my first soufflé ever, to eat or to prepare. It was quite delicious. Whip the whites first for a smoother workflow, but do all the preps before whipping anything, thereby eliminating the washing of the beaters during preparation. Use room temperature eggs.
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