The Ultimate French Lemon Soufflé
An easy-to-make lemon soufflé offers a light, fluffy, and classic dessert experience.
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Instructions
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Preheat oven to 350 F; butter and sugar a soufflé dish, then set aside.
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In a saucepan, heat 1 cup milk until steaming.
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Combine 5 tablespoons sugar, flour, lemon zest, 1/3 cup milk, and egg yolks to form a smooth batter.
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Slowly whisk half the hot milk into the batter until smooth.
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Return tempered batter to the pan with the remaining hot milk and simmer, stirring continuously.
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Cook and stir for 1 minute until thickened.
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Stir in cold butter, then cool at room temperature for 10 minutes.
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Mix in vanilla extract.
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In a separate clean bowl, beat egg whites on medium-high until foamy, then add 2 tablespoons sugar.
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Continue beating on high until stiff, glossy peaks form.
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Gently stir 1/3 of the egg whites into the vanilla mixture, then fold in the rest.
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Spoon mixture into the prepared dish and bake for 25-30 minutes until risen and crusty.
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Serve immediately with confectioners' sugar and berries, if desired.