Chocolate Chocolate and More!

Welcome to my baking adventures.

Home » Sweet

Lemon Souffles

Published

Jump to Recipe

Lemon souffles are a so light and just slightly sweet that you won’t feel guilty for having one as an afternoon snack.

Lemon Souffle

I’m still enjoying Lemon, don’t worry I’ll have chocolate back next week. And these Lemon Souffles are low calorie, almost sugar free so we might be able to call it a …. healthy dessert.

One of the things I love about my kids all being in school (besides the fact that they are getting an education) is, I get some me time every day. I know, during that me time, I’m supposed to be cleaning, doing laundry, running errands…haha, are you laughing yet? I know if my hubby reads this, the neighbors will be able to hear his laughter.

 
Lemon Souffle

But I do have the time to sit back and enjoy a nice treat that the kids probably wouldn’t like anyway. Well, they would probably like it but I really don’t want to share it with them, how’s that?

I fell in love with souffles a while back but I’d never made a dessert souffle. I know why I put it off. It’s the whole kids thing. They want cake or cookies or bars or ice cream. Not some girlie dessert that looks all pretty and you don’t gobble down with a tall glass of milk.

Lemon Souffle

It was time, the perfect day, you can almost smell spring just around the corner. I’d already done some laundry and I had no intention of cleaning anyway. These Lemon Souffles are so light and airy, just the right amount of lemon, a tiny bit sweet. It’s one of those desserts that doesn’t make you feel stuffed when you’re done.

Lemon Souffle

Lemon Souffle

Lemon Souffle

Ingredients

  • 6 tablespoons granulated sugar, divided
  • 1/4 cup all purpose flour
  • 2 teaspoons finely shredded lemon peel, optional
  • 1/4 cup lemon juice
  • 1 tablespoon butter, melted and cooled
  • 2 egg yolks
  • 1 cup milk
  • 3 egg whites
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees, lightly spray ramkens or other single serving oven proof baking dishes with non stick spray. ( I used coffee cups)
  2. In a small bowl whisk together egg yolks and milk. In a large wide bowl, combine 2 tablespoons sugar and flour, Whisk to combine. Add in butter, lemon juice and peel. Whisk till creamy and smooth. Add in egg mixture and stir till combined. Set aside.
  3. In separate bowl, beat egg whites with a mixer until soft peaks begin to form. Gradually add in remaining sugar and beat until stiff peaks form. Add in about 1/4 of egg yolk mixture to egg whites and gently fold with a large spatula or spoon. Once combined, add egg white mixture back into the large bowl with the egg yolk mixture, gently folding until incorporated.
  4. Spoon mixture into prepared dishes to 3/4 full. Place dishes in a 9 x 13 pan on rack in middle of oven. Add boiling water to pan to bring water to a depth of 1 inch (about 6 cups of water.) Bake for 35-40 minutes until tops are golden and spring back when lightly touched. Let cool for 5 minutes before serving. Dust with powdered sugar.

Notes

adapted from Better Homes and Gardens


makes 4-5 servings depending on size of dish

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Joan Hayes
 
 
 
Lemon Souffle
 
Need some more lemon ideas? Try these recipes.
 
Creamy Lemon-Lime Bars from Cooking on the Side
Classic Lemon Bars from Patty’s Food
Lemon Crunch Cookies from Shugary Sweets

I’m sharing at some of these great parties.

 

Related Posts:

grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  2. gottagetbaked.com says

    This dessert looks so lovely, Joan! Light, fluffy and airy – perfect for spring. I’ve always been too intimidated to make souffle – if I ever get up the nerve to do it, I hope mine look as beautiful as yours. I love that you made these in mugs – too cute!

    Reply

  6. Erin D. says

    Oh! I love how light this seems. I’ve never tried souffle but if I ever do, I think I need to use this recipe! I love all things lemons so I’m guaranteed to like this, I think. 🙂

    Reply

  17. Emily Thompson says

    I’ve never made souffle, but lemon sounds amazing!!! Thanks for linking up to Tasteful Tuesdays! you are a faithful linker! love it! Really appreciate you stopping by my blog! I’m trying to keep in better touch with my linkers/readers… If you already follow me, please let me know I will find your blog on Bloglovin (I’m transferring my follows there)if you don’t follow in any way, would you consider following via GFC or other method?
    http://www.nap-timecreations.com

    Reply

  18. Loretta E. says

    Yum! The few times I’ve made a souffle, I’ve wondered why I don’t do them more often. Love the idea of doing a lemon one. I think I’ve only tried chocolate and raspberry. Happy spring!

    Reply
Skip to Recipe