Mini Lemon Soufflés
150kcal
Ingredients
For the Batter
- 2 tablespoons Unsalted butter used for greasing and mixing
- 1/2 cup Granulated sugar for batter and dusting
- 3 large Large eggs separated
- 1/4 cup Fresh lemon juice provides vibrant flavor
- 1 tablespoon Lemon zest adds extra lemon flavor
- 1 pinch Salt enhances flavor
- 1/2 teaspoon Cream of tartar stabilizes egg whites
For Dusting
- 1 tablespoon Powdered sugar for dusting before serving
Method
How to Make Mini Lemon Soufflés
- Preheat your oven to 375°F (190°C).
- Butter four 6-ounce ramekins generously and dust with granulated sugar.
- Melt the butter in a small saucepan over low heat, then let it cool slightly.
- Whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and salt until smooth.
- Combine the melted butter with the egg yolk mixture, whisking continuously.
- Beat the egg whites with cream of tartar until soft peaks form.
- Gradually add remaining granulated sugar and continue beating until stiff peaks form.
- Fold one-third of the whipped egg whites into the lemon mixture, then fold in the remaining egg whites.
- Divide the soufflé mixture among the greased ramekins, filling them about three-quarters full.
- Bake for 15-20 minutes, until puffed and lightly golden.
- Cool slightly, dust with powdered sugar before serving, and enjoy warm.
Nutrition
Serving1souffléCalories150kcalCarbohydrates20gProtein3gFat7gSaturated Fat4gMonounsaturated Fat2gCholesterol100mgSodium200mgPotassium50mgSugar10gVitamin A300IUVitamin C10mgCalcium20mgIron0.5mg
Notes
For added sweetness, drizzle with honey. Ensure ramekins are well greased to prevent sticking.