Lemon Soufflé Recipe (2024)

Superb recipe. So light and fluffy it feels like a tangy cloud! My wife hates me and life is meaningless. Be sure to be careful with the variety of lemon because it can sometimes be too tart. Good luck!

These are the best notes ever, except for Christopher's troubles of course. Usually they are all "I made this exactly like the recipe except for changing it 90%".

I am surprised that that your wife hates you and that you find life meaningless even though you have "superb" lemon soufflé in your life.

Maybe a recipe that calls for more cooking and less wife is in order. I could recommend Laurie Colwin's mustard chicken, if you haven't tried it already. NYT Cooking covers it. :)

Mine souffles came out cold and like a thick liquid. I followed the recipe to a tee, except for that whole "cooking it" part. I think next time I'll try cooking it but leave out the ingredients.

Most fun and funny comments ever!! I made a Grand Marnier version of this and it was fantastic. But what I’m really thinking about is Christopher and whether he has found any happiness since his comment from three years ago.

Ok, I tried the recipe and three things:1. It cannot keep in the fridge for 24 hours, unfortunately. It collapses and becomes more of a pudding instead of a souffle2. When baked soon after being made, they was fantastic! I did tweak the recipe just a bit, using juice from Meyer lemons reduced 50% for a stronger lemon taste and adding a 1/2 t. of cream of tartar to help the egg white whipping.3. I used individual 10 oz. ramekins and it took seven of them. They were done at 15 minutes.

Well perhaps your soufflé was TOO TART. Perhaps a nice dark chocolate souffle' to help with your darkish mood dear Christopher. xo

I make the individual soufflés and keep them in the fridge until time to bake. They turn out great!

I want to try this, especially in individual ramikens, but I'm a little stumped about the timing: how do you get this in the oven during a dinner party and serve immediately after a relatively short time baking? Can you prepare the two souffle mixtures ahead and then fold them together at the last minute?

Excellent springy start to our Easter lunch/dinner. Taste the batter before adding whites to adjust lemony-ness.

Perfect texture and easy to make. But way too much sugar! It was sickeningly sweet. I would start with 2/3 cup next time. I would have liked more lemony taste to shine through - maybe a tablespoon of zest?

Some woman named Martha bakes individual souffles at 375 for 16 minutes. She also says you can keep the mixture in the fridge for up to 3 hours before baking, although I think I'd a couple of minutes to the baking time if straight from the fridge. (Note, I've not tried this).

I made this yesterday, and as soon as i took the soufflé s out of the oven they fell. I made individual ones. I know that you have to have a quiet house and not to open the oven while they cook. Lol, but the noise in my house right now can be deafening, as I am having hurricane impact windows installed, but the good news is that I did not open the oven. Anyway, I served them exactly how they looked and I must say they were like Lemon pudding cake. Excellent & not a total loss.

Followed exactly as written and it was wonderful. First time making a souffle.

Followed the directions including some orange liquor. (I just had triple sec). That I topped off the lemon juice with. It came out light, fluffy and delicious! My very first soufflé!

I made this and it turned out great--first time making souffle. However, I agree with another commenter. Way, way, WAY too sweet! Literally sickening. Otherwise the flavor was rich, lemon-y, and just right. Next time I won't dust the ramekins with sugar, as called for in the recipe.

I think you can’t pre-make the batter very far in advance of cooking. I’ve failed twice to get a soufflé, instead being left with a very tasty custard that has a slightly disagreeable texture after refrigerating for a few hours before baking. I’ve made great chocolate soufflés that were refrigerated for several hours, but that doesn’t seem to work here. (In fairness, this recipe doesn’t say you can do that.j

This was fun, and easy to put together. I used fresh lemon juice. It was my best, flavor wise, Souffle I've ever made. Delightful!

can you prepare the mix in advance?

Too much sugar.

Reduce lemon juice

I used 1-cup ramekins (anything larger seems like overkill for a sweet dessert), and cooked at 350 for 18 minutes. It was cooked thru perfectly, delicious and fluffy, and perhaps a smidge too browned on top. Thank God I remembered that our oven has a window and a light so I could check the progress while it cooked.

Eating chicken is not the answer, Chris. Great recommendation about cooking--just follow up making the lemon souffle with lemon ricotta pancakes and invite nice people over.

Agree on too much sugar. Going to try reducing to 2/3 cup next time. Nice light dessert. A dusting of powdered sugar and a few raspberries elevate it even more.

This recipe has come out perfectly every time. We can all take inspiration from Christopher’s example. When life hands you lemons, make lemon soufflé.

I wish I'd read these notes first before making this. I used Meyer lemons, which are kind of sweet on their own but the sugar could be cut by 1/3rd and it'd be fine. Bittman usually assumes we know more than we do. Anyway, Christopher, I hope this have improved and that you've settled things with the misses. If not may I suggest J. Child's chocolate mousse recipe in her magnum opus. I need to stop writing after drinking so much. Happy holidays everyone. Use Meyers and less sugar. Be nice Mrs. C.

Great recipe! However, it doesn't say when to add the lemon and lemon zest. We added in step 1 with the egg yolks.

When do we add the liqueur?

Fabulous and easy