Tangy Lemon Soufflé Recipe

Name: Tangy Lemon Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp (3/4 stick) butter, softened; 1 tbsp finely grated lemon peel; 1/3 cup granulated sugar; 1 tbsp flour; 1 tbsp cornstarch; 2 tbsp lemon juice; 1 cup warm milk; 4 None eggs, separated; 2 None egg whites; 1 tbsp powdered sugar

Servings: persons

6 tbsp (3/4 stick) butter, softened
1 tbsp finely grated lemon peel
1/3 cup granulated sugar
1 tbsp flour
1 tbsp cornstarch
2 tbsp lemon juice
1 cup warm milk
4 None eggs, separated
2 None egg whites
1 tbsp powdered sugar

1
Preheat the oven to 350u00b0F. Grease 1-quart souffle dish; place on baking pan.
2
Beat butter, lemon peel and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in combined sifted flour and cornstarch, and lemon juice; stir in milk. Transfer to medium saucepan. Stir on medium heat until mixture boils and thickens. Transfer to large bowl; stir in egg yolks.
3
Beat egg whites in medium bowl with electric mixer until soft peaks form; fold into lemon mixture in 2 batches. Pour into souffle dish.
4
Bake for 35 mins, or until puffed and browned. Serve immediately dusted with sifted powdered sugar.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 tbsp (3/4 stick) butter, softened, 1 tbsp finely grated lemon peel, 1/3 cup granulated sugar, 1 tbsp flour, and more.

Yes, Tangy Lemon Soufflé 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.

Tangy Lemon Soufflé

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