Ingredients for Easy Lemon Souffle
- Eggs
- Unflavored Gelatin
- 1/3 cup granulated sugar + 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- Lemon
- Heavy Whipping Cream
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How to Make Easy Lemon Souffle
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 4 large egg yolks until pale and thick.
- In a small saucepan, combine the egg yolks, 1/4 cup cold water, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 1 packet (1 tablespoon) unflavored gelatin. Whisk until well combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to simmer (about 2-3 minutes). Do not boil.
- Remove from heat and stir in the zest and juice of 2 large lemons.
- Let the mixture cool slightly (about 10-15 minutes).
- In a clean, dry bowl, beat 4 large egg whites until soft peaks form. Gradually add 1/3 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold 1 cup heavy whipping cream (whipped to soft peaks) into the lemon mixture.
- Carefully fold in the egg whites in three additions, being careful not to deflate the mixture.
- Pour the batter into a greased 1-quart soufflé dish.
- Bake for 25-30 minutes, or until puffed and golden brown.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
111g
Fat
49g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Canadian Southern United States Easy Potluck Dinner Party Holiday Event Kid Friendly Puddings And Mousses Easter Eggs Stove Top Dietary Christmas Low Sodium Gluten Free Comfort Food Pacific Northwest Independence Day Northeastern United States Free Of Something Low In Something Taste Mood To Go Equipment
