Meyer Lemon Soufflé
Bright, tangy, and delicately fluffy, Meyer Lemon Soufflé is the ultimate dessert for citrus lovers. Whether you’re celebrating a special occasion or just want to wow your guests, this elegant treat combines light-as-air texture with a burst of sunny lemon flavor.
The first time I made a soufflé, I was a bit nervous, but Meyer lemons turned it into a foolproof delight. Their natural sweetness and mild acidity make them ideal for desserts, and this recipe is no exception. Plus, there’s nothing quite as satisfying as pulling a beautifully risen soufflé out of the oven—it’s like a little culinary triumph!
Why You’ll Love This Meyer Lemon Soufflé
- Elegant Yet Simple: Impressive enough for a dinner party but surprisingly easy to make.
- Burst of Citrus Flavor: Meyer lemons provide the perfect balance of sweet and tart.
- Light and Airy: A dessert that satisfies without being too heavy.
- Customizable: Easily adapt the recipe with other citrus fruits like oranges or key limes.
How to Make It
Making a Meyer Lemon Soufflé is easier than it looks, especially when you break it down into a few key steps.
Start by preparing your ramekins. Butter each dish thoroughly, then coat with granulated sugar. This helps the soufflé climb up the sides as it bakes, creating that signature height.
Next, make the base: a rich lemon custard. This involves cooking egg yolks, sugar, Meyer lemon juice, and zest together until thickened. Once it cools, fold in a touch of whipped cream for an extra smooth texture.
In a separate bowl, beat egg whites to stiff peaks. This step is critical—it’s the air in the whipped egg whites that gives the soufflé its height and fluffiness. Gently fold the egg whites into the custard in batches, being careful not to deflate the mixture.
Spoon the batter into your prepared ramekins, filling them nearly to the top. Smooth the surface and run your thumb around the edge to create a slight indent—this helps the soufflé rise evenly.
Bake in a preheated oven until puffed and golden, about 12–15 minutes. Serve immediately for the best texture and flavor. That first spoonful, with its warm, cloud-like texture and zesty lemon flavor, is pure magic!
Make Ahead Method
Meyer Lemon Soufflé may seem like a last-minute kind of dessert, but there are a few steps you can take in advance to make it easier to pull off without sacrificing any of that impressive presentation or flavor:
- Prepare the Custard Base in Advance: You can make the lemon custard base up to 2 days ahead of time. Cook the egg yolks, sugar, Meyer lemon juice, and zest as instructed, then transfer the mixture to an airtight container. Store it in the refrigerator until you’re ready to use it. Before assembling, let the custard come to room temperature for easier folding with the egg whites.
- Ramekin Prep: Butter and sugar your ramekins ahead of time to save a few minutes when you’re assembling the soufflé. Cover the prepared ramekins with plastic wrap and leave them at room temperature for up to 1 day or refrigerate if preparing earlier.
- Assemble and Refrigerate: While soufflés are best baked fresh, you can assemble the batter and spoon it into the ramekins a couple of hours before baking. Cover the filled ramekins with plastic wrap and refrigerate for up to 2 hours. Keep in mind that the batter may lose a little volume in the fridge, so it might not rise quite as high as a freshly assembled soufflé.
- Freezing Is Not Ideal: Because soufflés rely on the air whipped into the egg whites, freezing unbaked batter can compromise the texture. For the best results, stick to the fridge for short-term prep.
- Quick Baking When Ready: With your custard and ramekins prepped, and possibly even the batter ready to go, all that’s left to do is pop them in the oven. Baking time is relatively short (about 12–15 minutes), so you can have fresh, warm soufflés ready to serve without much fuss.
- Reheating Option for Leftovers: While soufflés are best straight from the oven, if you have leftovers, reheat them gently in a 300°F oven for 5–7 minutes. Just know the texture won’t be as airy as the freshly baked version.
By taking advantage of these make-ahead tips, you can enjoy the elegance of Meyer Lemon Soufflé without the stress of last-minute preparation. Whether you’re hosting a dinner party or treating yourself, a little planning ensures this dessert is a stunning success!
Pro Tips
- Use Room Temperature Eggs: They whip up faster and create more stable peaks.
- Don’t Overmix: Gently fold the egg whites into the custard to keep the mixture airy.
- Work Quickly: Soufflés should go into the oven as soon as they’re assembled to maximize their rise.
- Bake on a Lower Rack: This ensures even heat distribution and prevents the tops from browning too quickly.
- Serve Immediately: Soufflés start to deflate as they cool, so plan to serve them straight from the oven.
Storage Options
- Fridge: While soufflés are best fresh, you can store leftovers in the fridge for up to 1 day. Reheat gently in a 300°F oven, but note that the texture won’t be quite the same.
- Freezer: Unbaked soufflé batter doesn’t freeze well due to the delicate egg whites, so stick to fresh preparation.
Tools for This Recipe
- Ramekins: Individual soufflé dishes (6 oz or 8 oz) are perfect for even baking.
- Stand or Hand Mixer: To whip the egg whites to stiff peaks.
- Zester: For fine, fragrant Meyer lemon zest.
- Whisk: Essential for making the custard base smooth and creamy.
FAQs
Q: What’s the difference between Meyer lemons and regular lemons?
A: Meyer lemons are slightly sweeter and less acidic than regular lemons, with a hint of orange flavor. They’re perfect for desserts!
Q: Can I use regular lemons instead of Meyer lemons?
A: Absolutely! The soufflé will be a bit more tart, so you might want to add a touch more sugar to balance the flavor.
Q: Why did my soufflé deflate?
A: It’s normal for soufflés to settle a bit after baking. To minimize deflation, serve them immediately while they’re still hot and puffed.
Variations and Substitutions
- Orange Soufflé: Swap the Meyer lemon juice and zest for orange for a milder, sweeter flavor.
- Lime Soufflé: Use key lime juice and zest for a tangier twist.
- Herbal Touch: Add a teaspoon of finely chopped rosemary or thyme to the custard for an aromatic flair.
- Dairy-Free: Substitute coconut cream for the whipped cream in the custard.
A Delightful Citrus Finale
Meyer Lemon Soufflé is one of those desserts that makes any meal feel special. The light, airy texture and vibrant lemon flavor are a match made in heaven. Whether it’s a dinner party or a cozy night at home, this soufflé is guaranteed to impress. What’s your favorite citrus dessert? Let me know in the comments—I’d love to hear your thoughts!
Meyer Lemon Soufflé
Ingredients
- 3 tablespoons unsalted butter for ramekins
- 6 tablespoons granulated sugar for ramekins and batter
- 4 large eggs separated
- 1/3 cup granulated sugar for custard
- 1/4 cup Meyer lemon juice freshly squeezed
- 2 teaspoons Meyer lemon zest
- 1/3 cup heavy cream
Instructions
- Preheat oven to 375°F. Butter six 6-ounce ramekins and coat with sugar. Set aside.
- In a medium saucepan, whisk egg yolks, 1/3 cup sugar, Meyer lemon juice, and zest. Cook over medium heat until thickened, about 3–4 minutes. Cool to room temperature.
- In a mixing bowl, whip heavy cream until soft peaks form. Fold into the cooled custard.
- In another bowl, beat egg whites to stiff peaks, gradually adding 3 tablespoons sugar.
- Gently fold egg whites into the custard in batches until just combined.
- Divide the mixture evenly among prepared ramekins.
- Bake on a baking sheet for 12–15 minutes, or until puffed and golden. Serve immediately.
