How to Make the Best Fluffy Lemon Soufflé

How to Make Lemon Soufflé:

Place a baking tray on the middle rack and preheat the oven to 200°C (392°F). Grease the inside of 8 ceramic soufflé dishes (150g size) and evenly sprinkle 2 tablespoons of sugar on the surfaces. Then, place the dishes in the refrigerator. Combine the milk and grated lemon zest over low heat, allowing their flavors to blend. Make sure to remove the milk from the heat before it boils and let it cool.

Separate the egg whites from the yolks. Before doing so, check the freshness of the eggs using this method. Using an electric mixer, beat ½ cup of sugar with 2 egg yolks for 3 to 4 minutes. Note that the third egg yolk will not be used. Gradually add the flour and mix well. Then, add the milk, fresh lemon juice, and salt.

Cook this mixture over low heat for about 3 minutes or until it thickens and becomes creamy, stirring constantly. Remove from heat and allow it to cool. Beat the egg whites with the mixer on medium speed for about 10 seconds, then increase the speed and beat for 1 to 2 more minutes or until stiff peaks form.

Add about ¼ of the egg whites to the egg yolk mixture. Then, gently fold in the remaining egg whites using a spoon. Be careful not to overmix. Gently pour the mixture into the soufflé dishes, filling them almost to the top. Bake at 200°C (392°F) for 10 minutes. Then, reduce the temperature to 175°C (347°F) and bake for another 4 minutes or until the soufflé rises above the sides of the dish and is slightly soft in the center. Garnish the soufflés with powdered sugar and serve immediately