Lemon-Almond Soufflés Recipe

Name: Lemon-Almond Soufflés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup plus 2 tablespoons granulated sugar, divided; 2 large egg yolks; 3/4 cup low-fat buttermilk; 1 tablespoon grated lemon rind; 1/3 cup fresh lemon juice; 2 tablespoons butter, melted; 1.13 ounces all-purpose flour (about 1/4 cup); 6 large egg whites; 1/2 teaspoon cream of tartar; 1/4 cup sliced almonds, lightly toasted

Servings: persons

Cooking spray
1/2 cup plus 2 tablespoons granulated sugar, divided
2 large egg yolks
3/4 cup low-fat buttermilk
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter, melted
1.13 ounces all-purpose flour (about 1/4 cup)
6 large egg whites
1/2 teaspoon cream of tartar
1/4 cup sliced almonds, lightly toasted

1
Place a baking sheet in oven. Preheat oven to 425u00b0.
2
Lightly coat 6 (8-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons sugar, tilting dishes to coat sides completely.
3
Combine 1/4 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add 3/4 cup buttermilk and next 4 ingredients (through flour); beat at medium speed just until blended.
4
Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Using clean dry beaters, beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until medium peaks form.
5
Gently stir one-fourth of egg whites into lemon mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2 or 3 times on counter to level. Sprinkle evenly with almonds. Place dishes on preheated baking sheet; return baking sheet to 425u00b0 oven. Immediately reduce oven temperature to 350u00b0; bake souffles at 350u00b0 for 20 minutes or until puffy and lightly browned. Serve immediately.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 1/2 cup plus 2 tablespoons granulated sugar, divided, 2 large egg yolks, 3/4 cup low-fat buttermilk, and more.

Yes, Lemon-Almond Soufflés falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Almond Soufflés

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions