Easy Lemon Soufflé Recipe for Two
A great, 3 ingredient, lemon souffle recipe for two! This lemon souffle recipe is honestly much easier than you might think, and it feels like such a little treat!
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For Christmas this year, two of my siblings gave me miniature Le Creuset dishes*. For anyone not familiar with Le Creuset they’re basically the Rolls-Royce of baking dishes. They last forever, come in really cute colors, and are a complete joy to cook in. (Yes Marie Kondo these baking dishes bring me joy)
I’ve been looking for something to bake in these cute little dishes and decided that they’d be a perfect souffle dish! It turns out I was right, the dishes are completely perfect for individual lemon soufflés.
I started off with this New York Times recipe and made it more or less as written. It’s a great recipe but it’s actually a bit too sweet for me.
(I’m a pastry lover who doesn’t love sugar. Go figure)
Anyway, I took that recipe and tinkered with it in order to get the right balance of sweet and sour. Or at least what I think is the right balance!
The tinkering involved lots of making Loml taste lemon soufflés and quizzing him on whether he thought the lemon was really lemony enough.
A Side Note on Lemon Soufflés:
There are actually two schools of thought with lemon soufflés. Some people make a lemon pastry cream base with milk, flour and egg yolks and then fold in egg whites.
What I’ve done here is actually much simpler and just involves whisking egg yolks with sugar and then folding in the flavorings and whisked egg whites.
The former makes for a slightly more substantial souffle, while my version is incredibly airy and light. I actually think both are delicious, and the reason I went with this version was literally just because it’s simpler to make.
That being said, if you are making lemon soufflés for a crowd or a special occasion, definitely try out the other method just to see what you prefer!
Why you should make this Lemon Souffle Recipe
- Flavor – These little souffles are extra lemony and delicious! Perfect for a light dessert.
- Sized for Two – It can be so hard to find dessert recipes that are perfectly sized for two, but this one truly is!
- 3 Ingredients – that’s right! You only need three ingredients. Lemons, sugar and eggs (plus butter for the ramekin)
What you Need to Make these Mini Lemon Souffles for Two:
- Mini Souffle dishes like these* or ramekins!
- An electric mixer either a hand held one* or a standing mixer*
- Lemons, sugar and eggs (that’s it!)
FAQ
Honestly, it’s not as hard as you’d think. The main issue is timing, souffles like to be served immediately, so you’ll want to make sure you only put it in the oven about 15 minutes before you’re ready to eat!
Yes! Simply make the recipe up until the point of baking, fill the ramekins and cover with lids or plastic wrap. At this point, you can refrigerate them for up to 2 hours before baking.
A souffle is a dish made by folding beaten egg whites into a flavored base. The base is often made with egg yolks, but the exact recipe can vary. When baked, the air in the egg whites expands, which results in a light and airy dessert. The name souffle comes from the verb ‘souffler’ in French, which means to inflate, so literally speaking it’s an inflated dessert!
Other recipe you might like
- 4-INCH CAKE RECIPE – VICTORIA SPONGE
- MISO CARAMEL TARTS WITH CHOCOLATE GANACHE FOR TWO
- AIR FRYER DONUTS WITH GRAPEFRUIT CURD
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Lemon Soufflé for Two
Equipment
- 2 Mini Souffle dishes or ramekins
Ingredients
- 2 eggs separated
- 1 lemon
- 45 g sugar divided
- sugar for the ramekins
- butter for the ramekins
Instructions
- Preheat the oven to 350°F
- Start by buttering the inside of two small ramekins. Sprinkle sugar into the ramekins and shake it around so that the inside is fully coated with sugar and then shake out any excess.
- Separate the egg yolks and whites into two medium sized bowls.
- Zest the lemon to get about 1 tsp lemon zest and then juice it to get 1.5 tbsp lemon juice
- Whisk the egg yolks with 30 g of sugar until thick and very pale. Whisk in the lemon juice and zest and then set aside the yolks.
- Whisk the egg whites with the remaining 15 g of sugar. Fold the whites into the yolks in batches until smooth.
- Pour the mixture into the two ramekins and smooth out gently with a spoon. Run your finger or a piece of paper towel around the inside of the rim to help the souffle rise.
- Place the two souffle dishes in a baking tray and then fill with hot water until the water comes half way up the dishes.
- Bake for 15 – 20 minutes until they’re set in the middle and then serve immediately.
Love it!
so cute!
my souffles usually fail until i used this recipe! so tasty and love the lemon burst
I have two lemon trees and am always looking for a new lemon recipe. This souffle is just perfect to make a dessert for two. Excited to make these.
I cannot believe how simple your ingredient list is-
!! I love simple ingredient recipes!!
So glad you like it!! I agree – a short ingredient list is always helpful !
Wow! Looks so fluffy ! YUM. Perfect for a treat. Thanks!:)
These lemon souffles look amazing and super easy to make! I love the idea of making desserts for two!
I’m new to making souffles… I made a chocolate one and it was just too rich for me. I saw this recipe for two which is perfect… I had one lemon so I tried your recipe. It was fantastic… This is going to be my dessert for my next date night… I’m 71 years Young and have a boyfriend who’s 75 and who loves lemon anything as much as I do. This is going to knock him out