Hot lemon soufflé
4 servings
60 minutes
Hot lemon soufflé is a delicate, airy dessert with a light tang and refined sweetness. This exquisite French recipe dates back to royal feasts when chefs aimed to create dishes that combined simplicity and elegance. The lemon aroma gives the soufflé freshness, while the caramelized top adds an appetizing texture. Serving hot soufflé is a true moment of magic as it quickly settles, revealing its tender, creamy center. This dessert perfectly complements festive tables and is also suitable for romantic dinners. Lemon soufflé pairs wonderfully with berry sauces, ice cream, or even light fragrant tea, creating a harmony of flavors and enjoyment with every delicate bite.
1
Preheat the oven to 170 degrees.
2
Squeeze the juice from one lemon and grate the zest. Lightly beat 1 egg in a small saucepan, add the lemon juice and zest, 40 grams of powdered sugar, diced butter, and corn flour. Place over medium heat and stir with a whisk until thickened for about 3 minutes. Reduce the heat and cook for another minute, stirring. Remove from heat and pour into 4 round heatproof molds with a diameter of 6 cm (this can be done in advance, covered with film and left at room temperature).
- Lemon: 2 pieces
- Chicken egg (large): 4 pieces
- Powdered sugar: 93 g
- Butter: 25 g
- Corn flour: 1 teaspoon
3
Separate the yolks from the whites (3 pcs). Place the yolks in a small bowl and the whites in a larger one. Whip the whites with a mixer for 4-5 minutes until stiff peaks form, starting at low speed and gradually increasing. Add a dessert spoon of powdered sugar and whip at maximum speed for about 30 seconds. Squeeze 2 tablespoons of juice from the second lemon and grate the zest.
- Chicken egg (large): 4 pieces
- Powdered sugar: 93 g
- Lemon: 2 pieces
4
Add lemon juice and zest, along with the remaining 50 grams of powdered sugar, to the yolks. Mix well. Spoon the whipped egg whites into the yolks one tablespoon at a time, gently folding to maintain airiness. Distribute the mixture into prepared pyramid-shaped molds. Then, run your finger along the inner walls of the molds.
- Powdered sugar: 93 g
- Lemon: 2 pieces
- Chicken egg (large): 4 pieces
5
Place the molds on a baking sheet and bake for 15-17 minutes until golden tops. Remove from the oven and let sit for 5 minutes — the soufflé will slightly sink, but that's normal.
6
Before serving, place each soufflé on a small plate and sprinkle with powdered sugar.
- Powdered sugar: 93 g