Ingredients
For the base:
2 tablespoons butter (plus extra for greasing)
2 tablespoons all-purpose flour
1/2 cup whole milk
Zest of 1 lemon
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 large egg yolks
1/4 cup granulated sugar
For the meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
For serving:
Powdered sugar (for dusting)
Optional: candied lemon peel or citrus zest
Instructions
1. Prepare the Ramekins:
Preheat the oven to 375°F (190°C).
Butter 4 medium ramekins generously, and sprinkle lightly with sugar to prevent sticking.
2. Make the Base:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
Gradually pour in the milk while whisking until smooth. Cook for 2-3 minutes until thickened.
Remove from heat and stir in the lemon zest, lemon juice, and vanilla extract.
Let it cool slightly, then mix in the egg yolks and sugar until smooth. Set aside.
3. Prepare the Meringue:
In a clean bowl, whisk the egg whites with a mixer on medium speed until foamy.
Add cream of tartar, then gradually add sugar while whisking until stiff peaks form.
4. Combine the Mixture:
Gently fold the meringue into the lemon base in 3 parts, using a spatula to keep it airy. Do not overmix.
5. Bake the Soufflés:
Divide the mixture evenly among the ramekins. Smooth the tops gently with a spatula.
Place ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes until puffed and golden.
6. Serve Immediately:
Dust with powdered sugar and garnish with candied lemon or citrus zest.
Enjoy your airy and tangy lemon soufflé!