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    Home » Recipes » French Recipes

    Meyer Lemon Souffle

    Published: Apr 2, 2013 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    A step by step tutorial on how to make a gorgeous and tall Meyer lemon souffle.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    Ahh, the souffle. I really should be entitling this "The Grand-Amazing-Tower of Perfection Souffle", but I figured I would keep the post short and to the point.

    Souffle is deemed the  masterpiece of technique and the damsel of all things baking. The souffle is fragile, beautiful, delicate and oh so temperamental.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    Souffle Takes Patience and a bit of Courage

    For my 2nd souffle, I had to illustrate the same patience and technique as with my first one. I have to admit, I was pretty scared and yes excited, to make this sweet souffle because well..it was my 2nd one. I did so well with my first try that I didn't want to "strike out" if you know what I mean. I already had a "I accomplished this" and didn't want to ruin a good thing, get my drift?

    But..I am a dare devil and conquered what I sought after. The trick, as with both of the souffles, is the tin foil collar. I initially got this idea from Julia Child and it is the key in making a grand souffle. The collar helps guide the souffle over the mold and holds it up and in my case, you have a few extra minutes to snap a few photos before it begins to sink. Score!

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    How to Make a Lemon Souffle

    1) Pre-heat oven to 375 degrees F and position oven rack to the lower ⅔.

    2) Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch, sugar and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    3) Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperate.

    Meyer Lemon Souffle via LittleFerraroKitchen.com
    Meyer Lemon Souffle via LittleFerraroKitchen.com

    4) Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to "break up" and start to get foamy. Add cream of tartar and continue whisking.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    5) Continue whisking and gradually get a little faster. When whites are starting to form and are at "soft peaks" add confectioners sugar slowly, about 1Tb at a time while the whisk is going. Continue whisking until "stiff peeks" form.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    6) Next, place the egg whites and pastry cream bowl next to each other. Using a large, soft spatula take a large dollop of cream mixture and add it to the egg whites. Do not mix heavily, you want to FOLD it in. Fold by taking your spatula to the side0under-up. You will see streaks of  yellow and continue folding gently. Add the rest of the cream mixture about ½c at a time until incorporated.

    Meyer Lemon Souffle via LittleFerraroKitchen.com
    Meyer Lemon Souffle via LittleFerraroKitchen.com
    Meyer Lemon Souffle via LittleFerraroKitchen.com

    .7) For the molds: Grease a 6cup mold with softened butter all over and dust with powdered sugar.

    *This recipe is enough for a 6 cup mold plus 2 small individual molds.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    8) Make the collar: Tear a long enough piece of tin foil that is long enough to wrap around the mold. Fold in half so it is not "too tall". Grease the inside of the foil with butter and wrap around mole, securing at handles.

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    9) Pour the souffle mixture into the dish and level off the top. Wrap the foil around the mold. (Easier after your pour mixture in).

    Meyer Lemon Souffle via LittleFerraroKitchen.com

    10) Bake at 375 for exactly 20 minutes. No peeking! When done, dust with powdered sugar.

    Meyer Lemon Souffle

    Samantha Ferraro

    LittleFerraroKitchen.com

    3.82 from 32 votes
    Print Recipe Pin Recipe
    Servings 4 servings
    Calories 281 kcal

    Ingredients
      

    Lemon pastry cream

    • 4 large egg yolks
    • 1 cup whole milk
    • ½ cup strained Meyer lemon juice + zest of 2 Meyer lemons
    • ½ cup granulated sugar
    • 3 Tb cornstarch
    • ¼ teaspoon salt
    • 1 Tb unsalted butter
    • 1 teaspoon vanilla extract

    meringue

    • 8 large egg whites
    • ½ teaspoon cream of tartar
    • ¼ cup confectioners’ sugar + more for dusting

    Instructions
     

    • Pre-heat oven to 375 degrees F and position oven rack to the lower ⅔.
    • Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch, sugar and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.
    • Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperate.
    • Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to "break up" and start to get foamy. Add cream of tartar and continue whisking.
    • Continue whisking and gradually get a little faster. When whites are starting to form and are at "soft peaks" add confectioners sugar slowly, about 1Tb at a time while the whisk is going. Continue whisking until "stiff peeks" form.
    • Next, place the egg whites and pastry cream bowl next to each other. Using a large, soft spatula take a large dollop of cream mixture and add it to the egg whites. Do not mix heavily, you want to FOLD it in. Fold by taking your spatula to the side0under-up. You will see streaks of yellow and continue folding gently. Add the rest of the cream mixture about ½c at a time until Incorporated.
    • For the molds: Grease a 6cup mold with softened butter all over and dust with powdered sugar.
    • *This recipe is enough for a 6cup mold plus 2 small individual molds.
    • Make the collar: Tear a long enough piece of tin foil that is long enough to wrap around the mold. Fold in half so it is not "too tall". Grease the inside of the foil with butter and wrap around mole, securing at handles.
    • Pour the souffle mixture into the dish and level off the top. Wrap the foil around the mold. (Easier after your pour mixture in).
    • Bake at 375 for exactly 20 minutes. No peeking! When done, dust with powdered sugar.

    Notes

    Enough for a 6 cup mold + 2 small individual molds.
     
    Recipe adapted from Fine Cooking and Julia Child.

    Nutrition

    Calories: 281kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 209mgSodium: 279mgPotassium: 305mgFiber: 0.1gSugar: 29gVitamin A: 448IUVitamin C: 12mgCalcium: 106mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. Kari@Loaves n Dishes says

      April 03, 2013 at 6:41 am

      5 stars
      So pretty, and perfect for Spring!

      Reply
      • Samantha says

        April 04, 2013 at 3:43 pm

        Thank you so much Kari! Spring is certainly in the air 🙂

        Reply
    2. Kimberly @ The Daring Gourmet says

      April 04, 2013 at 8:58 am

      5 stars
      Gorgeous site you have here - delicious recipes and stunning photography. I love practically ANYTHING with lemon so your magnificent souffle caught my eye! Nice to meet you 🙂

      Reply
      • Samantha says

        April 04, 2013 at 3:43 pm

        Hi Kimberly! Thank you so much! Now I need to figure out my next souffle :))

        Reply
    3. Bessie says

      April 05, 2013 at 1:01 pm

      5 stars
      These are so beautiful! Perfect springtime dessert.

      Reply
    4. Jackie @ Domestic Fits says

      April 11, 2013 at 2:28 pm

      5 stars
      I'm all about the lemon right now and this looks perfect! Have you read Tender at the Bone? Ruth Reichl has a lemon souffle in there that looks awesome.

      Reply
    5. Trevor aka The Burger Nerd says

      February 20, 2014 at 7:19 am

      5 stars
      I think you should have entitled the post “The Grand-Amazing-Tower of Perfection Souffle” because it looks like you nailed the recipe like a boss 🙂 The foil is a really cool tip. I don't make souffle often, but will have to remember for next time. Thanks for sharing the recipe and great cooking tips.

      Reply
      • Samantha says

        February 20, 2014 at 9:50 am

        Hahahaha OMG thanks so much Trevor!!! Seriously made my day. Ya..now I need to make a 3rd souffle ASAP!

        Reply
    6. Tara says

      March 18, 2014 at 9:09 am

      5 stars
      Stunning, I remember how gorgeous your Julia Child souffle was too, way back when!! Sharing on Sulia!!!

      Reply
      • Samantha says

        March 19, 2014 at 10:38 am

        Thank you so much Tara!

        Reply
    7. Sarah says

      June 14, 2015 at 9:34 pm

      5 stars
      Where is the granulated sugar used?

      Reply
      • Samantha says

        June 15, 2015 at 8:54 am

        Hi Sarah! Sorry about the typo, it should go in with the lemon juice and zest, cornstarch, salt, etc to make the lemon cream!

        Reply
    8. cau thang dep says

      October 16, 2016 at 6:15 pm

      5 stars
      I love meyer lemon souffle, it's so delisious, It combines two of my favorite things – lemon and milk!

      Reply
    9. Anna says

      June 10, 2017 at 5:31 am

      5 stars
      Wow, that looks very good. I wish I had seen it yesterday when I had some friends over. If I had served them this, the would have been so surprised 😉

      Reply

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