Pucker Up Lemon Souffle Recipe Is Not Hard to Make (9 Ingredients) by Ann Marie G. Halstead

Lemon desserts rock! Lemon bars, lemon cake and lemon loafs are some of my family's favorites. (Check out my latest lemon dessert, this silky smooth lemon pudding recipe.) I've had this lemon souffle recipe in my recipe drawer for a while now. Recently, I got brave enough to make this souffle recipe. Why did I wait so long?

This pucker up lemon souffle recipe is not hard to make at all. Ready to give this lemon dessert recipe a try? Here's what you need to grab from your fridge and pantry: lemons for juicing and zesting, eggs, whole milk, granulated sugar, cornstarch, unsalted butter, vanilla extract, cream of tartar and powdered sugar. No complicated ingredients are needed to make this easy lemon dessert.

The lemon souffle needs to be eaten as soon as it comes out of the oven, unless you're OK with a deflated souffle (it still tastes amazing). Serve the citrus souffle for dessert or add it to your spring dessert menu. What an impressive way to end Easter dinner! (Get those family members who love to bake to help you for a memory you won't forget.)

Pro Tip: You will have some batter leftover. Don't waste it! I like to make two small souffles using individual ramekins. They do bake a bit faster than the bigger souffle, so keep an eye on them. Also, gently fold in the meringue so it does not deflate.

To make this souffle even more decadent, you could add a spoonful of lemon whipped cream on the side. Delish.

Be sure to read about the health benefits of lemons.

Cuisine: French / American
Prep Time: 17 minutes
Cook Time: 23 minutes (ovens vary)
Total Time: 40 minutes
Servings: 4

Ingredients

Lemon Custard

• 4 egg yolks
• 1 cup whole milk
• 1/2 cup lemon juice
• zest from 2 lemons
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Meringue

• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/3 cup powdered sugar

Here's how to make it: 

1. Butter a 6-cup round baking dish then dust with powdered sugar. (I have an ovenproof bowl I use.)
2. To make the lemon custard, whisk together the egg yolks, milk, lemon juice, lemon zest, cornstarch and granulated sugar in a saucepot over medium heat. Whisk until the mixture thickens, about 3 minutes. Turn off the heat and stir in the butter and vanilla. Set the saucepot in a bowl of ice to help cool it down to room temperature.
3. To make the meringue, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue to beat until soft peaks form. Slowly start adding the powdered sugar until stiff peaks form. 
4. Slowly start to fold dollops of the meringue into the lemon custard. Do not overmix. Fold until just combined. 
5. Spoon the batter into the prepared dish until just level with the top. (You will have some batter leftover. I like to make two individual ramekins with the remaining batter.)
6. Bake in the bottom half of a preheated 375-degree F oven for 20 minutes. Do not open the oven!
7. Carefully remove the souffles from the oven and dust with powdered sugar, if desired. Serve. Store any leftover souffles covered in the fridge. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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