How to Make Lemon Soufflé?

Step 1
To begin making your lemon soufflé, start by preparing the base. In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and smooth. This step helps dissolve the sugar and sets the foundation for a creamy custard. Next, sift in the cornstarch and all-purpose flour, whisking gently to avoid lumps and ensure an even, velvety texture.

In a small saucepan over low heat, warm the milk along with the butter and a touch of vanilla essence.

Step 2
As soon as the butter melts completely, remove the saucepan from the heat. Now it’s time to temper the egg mixture—this prevents curdling. Gradually pour about a third of the warm milk into the egg mixture while whisking constantly. Once combined, add the remaining milk and mix well.

Step 3
Return the entire mixture to the saucepan and cook it gently over low heat, stirring continuously. You’ll notice it thickening into a pastry cream consistency—rich and smooth. Once thickened, transfer the custard to a bowl, cover it with cling film (making sure the plastic touches the surface to avoid skin formation), and let it cool for at least an hour. You can refrigerate it to speed up the cooling process.

When you’re ready to bake, move on to the meringue. In a clean, dry bowl, start beating the egg whites with a splash of fresh lemon juice until they become frothy. Then, slowly add the sugar in increments while continuing to beat the whites until stiff peaks form. The meringue should be glossy and firm enough to hold its shape.

Step 4
Take the cooled egg yolk mixture and briefly whisk it to loosen it up. Fold in about a third of the whipped egg whites to lighten the base, using a spatula or electric mixer on low. Then gently incorporate the remaining meringue in batches, folding carefully to avoid deflating the delicate air bubbles. This is key to achieving that classic soufflé rise.

Step 5
Prepare your ramekin or soufflé dish by brushing the inside with butter and dusting it with granulated sugar. This not only adds a touch of sweetness but also helps the soufflé grip the sides and rise evenly. Pour the soufflé mixture into the prepared dish, leveling the surface with a spatula.

Place the dish on a baking tray and bake in a preheated oven at 180°C (360°F) for about 15 minutes. The soufflé should puff up beautifully, forming a golden crown on top.

Step 6
As soon as it’s out of the oven, dust it with powdered sugar and serve immediately—soufflés are best enjoyed while they’re still warm and tall.