Meyer Lemon Soufflés
These Meyer Lemon Soufflés are a delicate, citrusy dessert that will impress your guests. Light, fluffy, and bursting with lemon flavor, they are surprisingly simple to make and bake beautifully in individual ramekins.
Ingredients:
- 1 tbsp butter
- 2 tbsp granulated sugar
- 6 large egg whites
- ½ tsp cream of tartar
- Pinch of salt
- 6 large egg yolks
- 2 tbsp Meyer lemon zest
- ¼ cup fresh-squeezed Meyer lemon juice
- 1 (14 oz) can sweetened condensed milk
- 8 (1-cup) oven-safe ramekins
Instructions:
- Preheat the oven to 375°F. Rub the interior of each ramekin with butter, then add sugar and tilt to coat the buttered surfaces evenly. Set aside.
- In a clean mixing bowl, beat the egg whites with salt and cream of tartar until stiff peaks form.
- In a separate bowl, whisk together the egg yolks, Meyer lemon zest, lemon juice, and sweetened condensed milk until fully combined.
- Gently fold the beaten egg whites into the lemon mixture, ensuring the batter remains light and airy.
- Divide the mixture evenly among the prepared ramekins. Wipe the interior rims of each ramekin to promote even rising during baking.
- Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen significantly and the centers are set.
- Remove from the oven, dust with powdered sugar, and serve immediately for the best presentation and texture.
Step into my kitchen and watch the video:
This Meyer Lemon Soufflé is a show-stopping dessert that’s light and irresistibly delicious. Watch how I made it here!
Try this recipe and bring a burst of sunshine to your table. Enjoy!