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Lightest Lemon Souffle recipe

An elegant, light-as-air, melt-in-your-mouthlemon souffle.

Recipe: Lightest Lemon Souffle

1 tablespoon grated lemon peel
1/3 cup lemon juice
2/3 cup granulated sugar – divided use
1/4 cup butter
1/4 cup all-purpose flour
6 Large Chino Valley fresh eggs, separated
1 cup half-and-half
1/4 teaspoon cream of tartar

  • Preheat oven to 375°F (190°C).
  • Grate lemon peel. Juice lemons or usebottled lemon juice.
  • Lightly butter 6 custard cups (1 1/4 to1 1/2 cup size) and dust with granulated sugar.
  • Melt butter over medium heat. Whisk inflour, egg yolks, half-and-half and 1/3 cup sugar. Stir constantlyuntil mixture boils. Remove from heat and stir in rind and juice.
  • Beat egg whites until soft peaks form.Add cream of tartar and 1/3 cup sugar, one tablespoon at a timeuntil sugar is dissolved. Continue beating until egg whites formstiff peaks.
  • Fold beaten egg whites, into yolk mixtureuntil no streaks, remain. Spoon into custard cups.
  • Bake 12 to 15 minutes. Serve warm.

    Makes 6 servings.

    Recipe provided courtesy of Chino ValleyRanchers.

    Creamy Dreamy Lemon Souffle

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  • Comments

    1 Comment


    Followed the recipe pretty closely except my ramekins are larger, or didn’t make 8. Nice lemon flavor – not overpowering and not too sweet. It was great having them made ahead and then baking while we had the main course.

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