Lemon Soufflés

3 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 45 min Standing : 5 min
240 calories/serving


2 tbsp butter, unsalted, plus some to grease the ramekins 28 g
1/2 cup 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

per 1 serving (130 g)


% Daily Value




9 g

14 %

Saturated 4.9 g
+ Trans 0.4 g

26 %


110 mg


60 mg

3 %


34 g

11 %


1 g

3 %


28 g

Net Carbs

33 g


6 g

Vitamin A

11 %

Vitamin C

14 %


7 %


5 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Milk and Alternatives 0
Meat and Alternatives ½
Fats 1
Other Foods 1 ½

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3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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february 27, 2009 | I would make this recipe again

Fantastic. A definite lemon flavour, but not tart or overpowering, nor too subtle. Very light and fluffy, loved by the whole family including the 2 year old.

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