Q1: Can I use a different type of flour instead of low-gluten flour?
A1: Yes, but low-gluten flour is recommended for a lighter texture.
Q2: How do I know when the soufflé is perfectly cooked?
A2: The soufflé is done when the surface is slightly firm and golden brown.
Q3: Can I prepare the soufflé mixture in advance?
A3: It’s best to prepare and bake immediately for the best rise.
Q4: What can I serve with the soufflé?
A4: You can serve it with yogurt, cream, or caramel sauce as suggested in the recipe.
Home-Style Lemon Soufflé Recipe
- 2 Eggs
- 10-20g White Sugar
- 25ml Milk
- 40g Low-Gluten Flour
- A few drops of Lemon Juice
- A pinch of Salt
- 10g Butter
- Honey for drizzling (optional)
- Powdered Sugar for dusting (optional)
- Mix 2 egg yolks with 25ml of milk. Add 40g of low-gluten flour and combine evenly.
- In a separate bowl, beat egg whites at high speed until frothy. Add white sugar and lemon juice. Continue beating until stiff peaks form with no large bubbles. Reduce speed and beat until the beater leaves a small bent hook in the mix.
- Gently fold a portion of the beaten egg whites into the yolk mixture. Then, fold this mixture back into the remaining egg whites until evenly combined.
- Heat a flat, low pan and coat with 10g of butter. Scoop the mixture into the pan (use one or two spoonfuls depending on desired thickness). Add a little water, cover, and simmer on low heat for two minutes. Flip carefully once the surface sets and simmer for another minute or until golden brown.
- Serve with a drizzle of honey and a dusting of powdered sugar. Yogurt, cream, or caramel sauce can also be served alongside.
- High in protein from eggs.
- Contains dairy (milk, butter) and gluten (flour).
- Adjustable sugar content for varying sweetness levels.