A delicate and airy dessert, this honey lemon soufflé melts in your mouth with its tender texture and gentle citrus sweetness. Ready in just about 30 minutes, it’s an elegant finish to any meal.
Why You’ll Love This Recipe
This soufflé strikes the perfect balance of fluffy lightness and a rich honey-lemon flavor. It’s impressively simple to prepare yet delivers a luxurious presentation—ideal for entertaining or treating yourself.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Soufflé Base
-
2 egg yolks
-
30 mL milk
-
10 mL honey
-
35 g cake flour
-
½ teaspoon vanilla extract
For the Meringue
-
2 egg whites
-
30 g caster sugar
-
A few drops of lemon juice
Directions
-
Preheat the oven to 375 °F (190 °C). Brush the insides of two ramekins (about 6 oz each) with butter and lightly coat with sugar, tapping out any excess.
-
In a small saucepan, whisk together egg yolks, milk, honey, cake flour, and vanilla until smooth.
-
Cook over medium-low heat, stirring constantly until thickened, about 2–3 minutes. Remove from heat and let cool slightly.
-
In a clean, grease-free bowl, beat egg whites with lemon juice until soft peaks form. Gradually add the caster sugar, continuing to beat until glossy, firm peaks appear.
-
Gently fold one-third of the meringue into the soufflé base to lighten it, then carefully fold in the remaining meringue in two additions, preserving as much air as possible.
-
Divide the mixture between prepared ramekins, smoothing the tops. Run your thumb around the inside edge of each ramekin to help the soufflé rise evenly.
-
Place ramekins on a baking sheet and bake for 12–15 minutes, until puffed and golden. Keep the oven door closed during baking for best results.
-
Serve immediately. Optionally, dust with powdered sugar or drizzle additional honey and a few drops of lemon juice.
Servings and Timing
-
Servings: Makes 2 individual soufflés
-
Preparation time: 10 minutes
-
Cooking time: 12–15 minutes
-
Total time: 25–30 minutes
Variations
-
Lavender boost: Stir ¼ teaspoon culinary lavender into the base for floral notes.
-
Citrus twist: Add zest of half a lemon or a teaspoon of orange zest for extra zing.
-
Sugar substitute: Replace caster sugar in the meringue with coconut sugar for a deeper flavor.
-
Chocolate swirl: Drop a small cube of dark chocolate into the bottom of each ramekin before baking for a melting center.
Storage/Reheating
-
Storage: Soufflés are best eaten immediately. If needed, they can rest at room temperature for up to 10 minutes.
-
Reheating is not recommended as the soufflé will collapse and lose its characteristic fluffiness.
FAQs
1. Can I prepare the soufflé ahead of time?
You can prepare the base and meringue in advance, but assemble and bake immediately before serving for optimal rise.
2. Why didn’t my soufflé rise?
This could be due to under-whipped egg whites, over-folding, or an oven that’s not hot enough. Be sure to whip whites to stiff peaks and handle gently.
3. Can I make this dairy-free?
Yes. Substitute milk with almond or oat milk. Butter the ramekins well to help the soufflé rise.
4. What’s the difference between caster sugar and granulated sugar?
Caster sugar has finer grains, which dissolve more easily in whipped egg whites—important for stable meringue.
5. Why add lemon juice to the egg whites?
A little acid helps stabilize the meringue and improves its volume and structure.
6. Can I double this recipe?
Yes. Use larger soufflé dishes (8–10 oz or a single 1‑quart dish) and extend baking time to about 18–20 minutes.
7. My soufflé collapsed immediately after baking—why?
Serve it right away. Soufflés naturally deflate quickly once out of the oven due to sudden temperature change.
8. How do I know when it’s done?
When the soufflé is golden on top, has risen fully, and the center jiggles slightly when you gently shake the ramekin.
9. Can I flavor it differently?
Yes. Almond extract, rose water, or a touch of vanilla bean can all be added to the base.
10. Is it okay to dust with powdered sugar?
Definitely. A light dusting adds a pleasant sweetness and attractive finish. You can also drizzle warm honey and lemon juice for added flair.
Conclusion
This honey lemon soufflé is a simple yet elegant dessert that delivers cloud-like texture and bright, harmonious flavors. Quick to prepare and beautiful on the plate, it’s the perfect light treat after a meal—or anytime you want to indulge. Enjoy every airy, flavorful spoonful!
[tasty-recipe id=”19474″]