Imagine a dessert so light it practically floats off your plate, bursting with vibrant citrus flavor that awakens every single taste bud. These Petite Lemon Soufflés are not just a dessert—they're a culinary experience that transforms simple ingredients into an elegant French delicacy. Whether you're looking to impress dinner guests or treat yourself to a luxurious sweet moment, these delicate soufflés promise to elevate your dessert game from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 6-8 souffles
Ingredients
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup unsalted butter, melted
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Prepare your mise en place by gathering all ingredients and equipment. Preheat the oven to 375°F (190°C) and butter 6-8 individual ramekins, then dust with granulated sugar.
- Create the lemon curd by whisking together 1/2 cup sugar, egg yolks, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 5-7 minutes.
- Remove the lemon curd from heat and whisk in the melted butter until smooth. Strain through a fine-mesh sieve to remove any potential egg solids and set aside to cool.
- In a clean, dry mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar while continuing to beat until stiff, glossy peaks develop.
- Gently fold the flour and salt into the egg white mixture, being careful not to deflate the meringue. Then fold in the cooled lemon curd until just combined.
- Carefully spoon the soufflé batter into prepared ramekins, filling each about 3/4 full. Run your thumb around the edge of each ramekin to create a small channel, which helps the soufflés rise evenly.
- Place ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until soufflés have risen and are golden brown on top.
- Serve immediately, as soufflés will begin to deflate within minutes of removing from the oven. Optional: dust with powdered sugar or serve with additional lemon curd on the side.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture.
- Beat egg whites meticulously: Use clean, dry equipment and stop beating when stiff, glossy peaks form.
- Fold gently: Use a spatula and fold ingredients with a light hand to preserve the air in the mixture.
- Prepare ramekins carefully: Butter and sugar the sides to help the soufflé climb evenly.
- Timing is everything: Serve immediately after baking to enjoy the maximum rise and dramatic presentation.
- Don't open the oven door while baking: Sudden temperature changes can cause soufflés to collapse.
- Practice makes perfect: Don't be discouraged if your first attempt isn't picture-perfect.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 95mg
