A delicate, cloud-like dessert that melts in your mouth—bright, airy, and irresistibly refreshing. Perfect for when you want an elegant treat in minutes with simple ingredients.
📋 Ingredients
3 large eggs (separated)
1/4 cup (50 g) granulated sugar
1 tbsp cornstarch
1/3 cup (80 ml) fresh lemon juice
1 tsp lemon zest
1/2 cup (120 ml) milk
1 tbsp unsalted butter
1/2 tsp vanilla extract
Pinch of salt
Powdered sugar (for dusting)
👩🍳 Instructions
- Prepare the Base
In a small saucepan over medium heat:
Combine milk, lemon juice, zest, and butter.
Heat gently until warm (do not boil). - Mix the Egg Yolks
In a bowl, whisk egg yolks with sugar until pale and slightly thickened.
Add cornstarch and mix until smooth.
Gradually pour the warm milk mixture into the yolks while whisking continuously. - Thicken the Mixture
Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until it thickens into a smooth custard.
Remove from heat and stir in vanilla extract. Let it cool slightly. - Whip the Egg Whites
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
Continue beating until stiff peaks form. - Fold & Assemble
Gently fold the egg whites into the lemon mixture in batches.
Be careful not to deflate the airy texture. - Bake
Preheat oven to 180°C (350°F).
Pour mixture into greased ramekins.
Bake for 12–15 minutes, until puffed and lightly golden on top.
🍽️ Serving
Serve immediately while warm and puffed. Dust with powdered sugar for a beautiful finish. Best enjoyed straight out of the oven for that signature “cloud-like” texture.
✨ Notes & Tips
Timing is key: Soufflés deflate quickly, so serve right away.
Extra flavor: Add a touch of orange zest for a citrus twist.
Perfect texture: Fold gently to keep the mixture airy.
No ramekins? Use small oven-safe cups or molds.