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Lemon Souffle For Two

Don't be afraid to try a souffle! This easy-to-make, delicious dessert will become one of your new favorites!

Lemon Souffle For Two


Talk about easy! This lemon souffle uses just five ingredients, most of which you would have in your pantry.

Once you get the hang of it, you can make other dessert souffles such as chocolate, orange and vanilla, for example, or savory souffles such as cheese, spinach, crab, salmon, ham and broccoli, etc.

There are a few tips to keep in mind when making souffles:

  1. When separating the eggs, it's OK to get a little of the whites in with the yolks, but you cannot get a drop of yolk in with the whites otherwise you will not be able to whip them into stiff peaks.  If it happens, just use that egg white for making scrambled eggs and start over with a new bowl for the whites.
  2. Preheat your oven, then when you put the souffle in the oven, don't open the door until it's ready to come out.
  3. All souffles will deflate a little once they are removed from the oven as it cools. Don't get upset when this occurs. It even happened to Julia Child.
  4. So timing is everything! If you can, plan it so your dessert souffle goes into the oven at the start of your dinner.

I found this recipe in a 1968 Better Homes and Gardens "Cooking For Two" cookbook that was in the "free books" bin at Act II Resale & Thrift Shop in Madison. What's not to like about that?

Lemon Souffle for Two

2 eggs, separated

2 T butter

3 T sugar, divided

pinch salt

1 lemon - zested and juiced (about 2 T juice) Make sure you zest the yellow part of the lemon completely. You need all of it so the dessert tastes lemony and not "eggy"

boiling water

In a medium saucepan, combine the egg yolks, butter, 2 tablespoons of sugar, salt, lemon zest and lemon juice and cook slowly on low-medium heat, whisking constantly, until thick.  Remove from heat and let cool.

In a separate bowl, beat the two egg whites with an electric hand-held mixer until soft peaks form.  Add 1 tablespoon of sugar, and continue beating until stiff peaks form.

Gently fold a little bit of the lemon/yolk mixture into egg whites with a large spatula. Once incorporated, gently fold in the remaining. Don't tap the spatula against the side of the bowl when finished.

In one or two un-greased, individual oven-proof souffle dishes, gently spoon the souffle mixture into the bowl. 

Place souffle dish(es) in a shallow baking dish; pour boiling water around the dish to a depth of 1/2 inch. Bake in 350 degree oven for about 25-30 minutes until lightly browned and the top springs back when touched in center.  Don't open the oven door during the baking time.

Sprinkle with confectioners' sugar prior to serving, if desired.

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