Lemon Soufflés

Lemon Soufflés

4 servings
Preparation 20 min
Cooking 45 min

Standing 5 min

240 calories per serving 


2 tbsp butter, unsalted, plus some to grease the ramekins   28 g
8 tbsp sugar   100 g
2 eggs size large    
3 1/2 tbsp white flour (all purpose)   28 g
1 lemons, for juice and zest   120 g
3/4 cup milk, partly skimmed, 2%   190 mL
1 pinch salt   0.1 g

Before you start

A food processor or a mixer will make things easier for this recipe.


  1. Preheat the oven to 160°C/325°F. Butter the individual ramekins or a large mould.
  2. Put the butter in a large bowl and melt it using a microwave. Add the sugar then beat using a mixer about 2 min until the mixture is light and creamy.
  3. Separate the egg whites and yolks. Add the yolks, one at a time, to the sugar mixture, continuing to beat after each addition. Incorporate the flour by sifting it in with continuous beating until the mixture is smooth and homogeneous. Pour in the lemon juice and zest. Warm up the milk using a microwave or on the stovetop to luke-warm, then stir it into the mixture.
  4. Put the egg whites in another bowl, then whisk them to form soft peaks using a mixer. Add one pinch of salt then continue whisking to form stiff peaks, about 4 min. Incorporate the egg whites into the mixture, blending gently with a spatula. Pour out the mixture into a large mould or individual ramekins.
  5. Bake the soufflés in the middle of the oven about 45 min until they are golden-coloured. Check with a toothpick to see if the soufflés are cooked through.
  6. Let the soufflés cool down on the kitchen counter 5-10 min before serving.


Individual servings may be kept in the refrigerator up to 3 days, then reheated using a microwave.

Nutrition Facts Table

Nutrition Facts

per 1 serving (130g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 5 g
+ Trans 0.4 g

26 %


115 mg


60 mg

3 %


34 g

11 %


1 g

3 %


28 g


6 g

Vitamin A

10 %

Vitamin C

15 %


6 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: ¼ serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info


Low :
Source of :
Calcium, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin C, Vitamin E, Zinc
Good source of :
Folacin, Selenium, Vitamin B2, Vitamin D
Excellent source of :
Vitamin B12

More info

This recipe is in the following categories: Eggs | Desserts | Halal | High Vitamin D | Kosher | Low Sodium | Vegetarian | Bake | Christmas | Easter | Thanksgiving

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