Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 teaspoon salt
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- Powdered sugar (for dusting)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Butter your soufflé dishes (or muffin tin if you’re making smaller soufflés) and sprinkle them with sugar to prevent the soufflé from sticking. Alternatively, you can use non-stick cooking spray. - Make the Base:
- In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour to make a roux. Cook for about 1-2 minutes, whisking constantly.
- Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a simmer (about 3-5 minutes).
- Remove from heat and whisk in sugar, lemon zest, lemon juice, and salt. Then, add the egg yolks, one at a time, whisking until smooth. Set the mixture aside.
- Whisk the Egg Whites:
- In a separate large bowl, whisk the egg whites with cream of tartar using an electric mixer on high speed until stiff peaks form. This means when you lift the beaters out of the bowl, the peaks should stand up straight and not fall over.
- Fold the Mixture:
- Carefully fold a small amount of the whipped egg whites into the lemon base mixture to lighten it up. Then, gently fold in the remaining egg whites, being careful not to deflate the air bubbles. You want the mixture to stay light and fluffy.
- Fill the Cups:
- Spoon the soufflé mixture into the prepared soufflé dishes or muffin tin, filling them about 3/4 full. Smooth the tops gently with a spatula. If you’re using a muffin tin, the soufflés will be smaller and cook more quickly.
- Bake:
- Place the soufflé dishes in the preheated oven and bake for 15-20 minutes for larger soufflés or about 12-15 minutes for smaller muffin tin versions. The soufflés should rise and turn golden on top. Do not open the oven door during baking, as this can cause them to deflate.
- Serve Immediately:
- Once the soufflés are done, remove them from the oven. Dust with powdered sugar and serve immediately while they’re still puffed and warm.
Tips:
- Lemon Flavor: If you want to add a more intense lemon flavor, you can add a bit more lemon zest or juice to the base mixture.
- Stiff Peaks for Egg Whites: Make sure your egg whites are whipped to stiff peaks to ensure the soufflé will rise properly.
- Serving Suggestions: These soufflés are best served immediately after baking, as they deflate quickly. You can pair them with fresh whipped cream or a berry compote for extra flavor.
Optional Variations:
- Orange Soufflé: Replace the lemon juice and zest with orange juice and zest for a citrus twist.
- Chocolate Soufflé: For a chocolate version, melt 4 oz of semi-sweet chocolate and add it to the base mixture, replacing the lemon zest and juice with a little vanilla extract.
This Lemon Soufflé Cup recipe is perfect for a special occasion or an elegant dessert after dinner. Enjoy the light and airy texture of the soufflé, and the sweet citrusy flavor!