Lemon Soufflé (6 to 8 servings)
“The soufflé does not wait for the king” – Chef Laloux
Lemon soufflé is a dessert of precision and lightness. Its success depends on a well-balanced lemon cream and carefully whipped egg whites. The result is an airy texture, a bright citrus flavor, and an elegant finish.
Ingredients
- 10 eggs
- 6 lemons
- 2 limes
- 1 large orange
- 100 g (3.5 oz) unsalted butter
- 200 g (7 oz) white sugar
- A pinch of salt
- Raspberry coulis
Preparation
- Prepare the mold
Generously butter a large soufflé dish (about 1.5 liters), then coat it with sugar. This step helps the soufflé rise and allows the sides to caramelize nicely. - Separate the eggs
Separate the egg whites from the yolks. Set aside. - Prepare the lemon cream
Juice the lemons, limes, and orange. In a stainless-steel saucepan, combine the juices, butter, and half of the sugar. Bring to a boil.
Once the butter is completely melted, pour the hot mixture over half of the egg yolks while whisking. Immediately return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spatula, until the cream thickens.
Remove from heat, cover, and allow to cool completely.
- Preheat the oven
Preheat to 180 °C (350 °F). - Whip the egg whites
Beat the egg whites in a stainless-steel bowl with a pinch of salt. Halfway through, gradually add the remaining sugar. Continue beating until stiff, glossy peaks form. - Gently combine
Carefully fold the cooled lemon cream into the whipped egg whites using a large wooden spatula. This step should be done gently and efficiently to preserve volume.
Baking
Pour the mixture into the prepared soufflé dish and bake for about 30 minutes.
Serve immediately with raspberry coulis.
Bon appétit!
The chef’s perspective
It is impossible to know exactly when a soufflé is done without opening the oven. One must rely on the oven light and, at the right moment—when the top shows a beautiful golden surface and the soufflé appears well risen—gently open the oven door and carefully touch the mold using a cloth.
The soufflé should be firm and should not “wobble” in the center.
Key points to remember
- Success depends on a well-cooled lemon cream and precisely whipped egg whites.
- A soufflé is fleeting: everything must be ready before it comes out of the oven.
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