Lemon souffle are delicious treats that have been around since 17th century France! Their light, fluffy texture and sweet-tart flavor profile are sure to please any palate. While making them can seem daunting at first glance due to their delicate nature, they are pretty straightforward when broken down step by step—so don’t let that intimidate you!
Once you’ve mastered making your lemon Soufflé at home, feel free to experiment by adding other flavors like vanilla extract or orange zest for extra depth of flavor. So, whether you’re a lemon soufflé connoisseur or someone who has never had one, this blog post will answer all your questions about this tasty dessert.
What Is A Lemon Soufflé?
A lemon soufflé is a light and fluffy dessert made from egg whites and sugar beaten into a meringue, combined with a thickened lemon custard or cream. The mixture is poured into an oven-safe dish, then baked until it rises to form a golden dome of airy goodness. You can serve it with fresh fruit or powdered sugar for extra sweetness.
Is It Hard To Make A Lemon Soufflé?
It certainly isn’t easy! Making a good soufflé takes practice, as the key to success is finding the right balance between the egg whites and other ingredients. You need to beat the eggs whites enough to form stiff peaks that support the souffle’s structure when baking, but not too much so that it becomes dry and heavy. Additionally, you must add other ingredients carefully to maintain a light and airy texture. That said, if you follow all of the steps closely, you should be able to create a delicious lemon souffle in no time at all!
What Can I Serve With A Lemon Souffle?
A lemon souffle pairs incredibly well with fresh fruits like strawberries or raspberries, though any type of berry would be great with it. If you’re feeling adventurous, a more decadent treat would be to top your souffle with whipped cream or ice cream. For added sweetness without overpowering the delicate flavor of the lemons, sprinkle some powdered sugar over the top before serving.
More Dessert Recipes
- Non-Stick Cooking Spray
- 2 large eggs (whites and yolks separated) Room-temperature eggs will be the right choicefor best results.
- ¼ cup white sugar divided
- 1 cup ricotta cheese
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest grated
- 1 tsp poppy seeds
- 1 tsp vanilla exract
- Preheat your oven to 375 ºF.
- Grease 4 (6-ounce) ramekins lightly.
- Place egg whites in a clean glass bowl andwith a beater, whisk until foamy.
- In the bowl of egg whites, place 2tablespoons of the sugar and beat until stiff peaks form.
- In a separate bowl, put remaining sugar,ricotta cheese and egg yolks and beat until well blended.
- Place the lemon juice and lemon zest and stirto combine.
- Place the poppy seeds and vanilla extract andmix until well blended.
- Add the whipped egg whites into the bowl ofricotta mixture and gently, stir to combine.
- Divide the mixture into theprepared ramekins evenly.
- Bake for approximately 20 minutes.
- Remove the ramekins from oven and serve immediately.
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