Lemon Soufflé for Two
This recipe makes two individual soufflés that are perfect for a quick dessert when you’re running low on ingredients! Soufflés are one of those things that look massively impressive but actually aren’t as tricky as you may think. The key is to eat them as soon as they come out of the oven instead of waiting around!
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.
Notes
These are best eaten as soon as they are ready, but the uncooked souffles can sit in the fridge for an hour before you cook them !
Try serving these with a berry sauce or fresh berries !