How to Make the Best Lemon Soufflé (Foolproof and Fluffy) 🍋

Lemon Soufflé is the perfect combination of delicate texture and bold citrus flavor. Light, airy, and just the right amount of tangy, these individual soufflés rise beautifully and melt in your mouth with every spoonful. Made with egg whites, lemon juice, and a silky base of milk and starch, this timeless French dessert feels elegant but is surprisingly doable at home. Whether you're planning a dinner party or just craving something bright and uplifting, Lemon Soufflé delivers flavor and finesse.

What Is Lemon Soufflé?

Lemon Soufflé is a light, oven-baked dessert made by folding stiffly beaten egg whites into a rich, lemon-infused cream base. Originating in France, the word "soufflé" means "to puff," which describes its dramatic rise in the oven. The result is a soft, airy dessert with a tender crust and a mousse-like interior. Served hot and dusted with powdered sugar, it's both refined and comforting — ideal for spring dinners or citrus lovers year-round.

Why Everyone Will Love This Recipe

• Elegant yet simple: Classic French technique made easy.
• Perfect texture: Fluffy on the inside, golden on top.
• Zesty and refreshing: Lemon zest and juice balance the sweetness.
• Show-stopping dessert: Impress guests with individual soufflés.
• Make-ahead friendly: Prepare the base in advance, whip and bake last-minute.

Pro Tips for the Best Soufflé

• Use room temperature eggs for better volume and consistency.
• Brush and sugar the molds evenly for the best rise and easy unmolding.
• Don’t overmix when folding the egg whites — be gentle!
• Serve immediately — soufflés begin to deflate shortly after baking.
• Use fresh lemon juice and zest for a vibrant citrus punch.

Frequently Asked Questions

Can I prepare soufflés in advance?

You can make the base a few hours ahead and store it in the fridge. Fold in the egg whites just before baking for best rise.

Why did my soufflé collapse?

Soufflés are delicate and begin to deflate naturally once out of the oven. Serving them immediately preserves their dramatic puff.

Can I use other citrus?

Absolutely. Try orange or lime zest and juice for variations on the same method.

What size molds should I use?

Use 4–6 small ramekins (roughly 6 oz each), filled to the top and leveled.

Can I freeze leftover soufflé?

Soufflés are best eaten fresh and don’t freeze well due to their airy structure.

How to Store

Soufflés are meant to be enjoyed right after baking, but if you have leftovers, store them covered in the refrigerator for up to 1 day. The texture will change but the flavor remains delicious.

How to Make the Best Lemon Soufflé

Begin by preparing the base for your soufflé. In a small saucepan, heat the milk with the vanilla sugar just until it begins to boil. Once it reaches this point, remove it from the heat and set it aside.

In a mixing bowl, whisk the egg yolks together with 50 grams (¼ cup) of sugar using an electric mixer until the mixture is pale and slightly thickened. Next, add the flour and cornstarch, and continue mixing until the batter is smooth and free of any lumps.

Now, slowly pour the hot milk into the egg yolk mixture while whisking constantly to prevent curdling. Once fully combined, transfer the entire mixture back into the saucepan and cook over low heat, stirring gently, until it thickens into a smooth cream. Remove the saucepan from the heat and stir in the fresh lemon zest and juice. Pour the lemon cream into a clean bowl and allow it to cool slightly.

While the cream is cooling, prepare the meringue. In a separate bowl, beat the egg whites with 30 grams (2 ½ tablespoons) of sugar until they reach stiff peaks. The result should be glossy and firm, but not dry.

Once the meringue is ready, gently fold it into the lemon cream using a spatula. Do this gradually and with upward motions to keep the mixture light and airy — this is key to achieving that iconic soufflé rise.

Generously brush the inside of your ramekins with butter and coat them with sugar. This helps the soufflés rise evenly and gives a delicate crust to the exterior. Fill each mold to the top with the prepared mixture and level the surface with a spatula.

Place the ramekins on a baking tray and bake in a preheated oven at 180°C (360°F) for about 20 minutes, or until the soufflés have puffed up and turned lightly golden on top. Avoid opening the oven during baking, as sudden temperature changes can cause the soufflés to collapse.

Once baked, remove the soufflés from the oven, dust them immediately with powdered sugar, and serve without delay. These delicate desserts are best enjoyed hot, while their airy texture is at its peak.