Lemon Soufflé with Warm Cider-Lemon Sauce

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Citrus desserts are among the most refreshing ways to end a meal. This soufflé is made with just yolks and lemon as the base—no roux means lowering the fat, and no milk means that the lemon flavor comes through more sharply. The cider-lemon sauce is optional; you can serve the soufflé with just a dusting of confectioners’ sugar.


  • 3 large eggs, at room temperature
  • 6 tablespoons granulated sugar
  • 3 tablespoons fresh lemon juice
  • Grated zest of 1 lemon
  • 2 large egg whites, at room temperature
  • Confectioners’ sugar, for dusting
  • ½ recipe Warm Cider-Lemon Sauce (optional)


    1. Coat the inside of a 5- or 6-cup soufflé dish with butter or spray with nonstick cooking spray. Sprinkle evenly with sugar. Refrigerate. Place the bottom oven rack at its lowest position and remove the middle rack. Heat the oven to 425°F.
    2. Separate two of the eggs, placing the whites and yolks in 2 separate large mixing bowls. Add the remaining whole egg and 3 tablespoons of the granulated sugar to the egg yolks. Beat or whisk until the eggs are pale in color and airy. Whisk in the lemon juice and zest until blended.
    3. Add the 2 egg whites to the whites in the bowl and whisk until foamy. Whisking at slightly higher speed, gradually add the 3 remaining tablespoons of sugar, 1 tablespoon at a time, until soft but glossy peaks form.
    4. Carefully fold about of the beaten whites into the yolks until thoroughly blended. Add the remaining whites and gently fold until blended.
    5. Spoon the batter into the prepared soufflé dish, smooth the top with a spatula, and run your finger around the rim of the dish, so the soufflé will form a high hat as it bakes. Bake until the soufflé is puffed and golden, about 12 minutes. Dust with confectioners’ sugar and serve at once. To serve, spoon some warm sauce, if using, on each dessert plate and top with a spoonful of hot soufflé, serving each person a little of the crust and some of the interior of the soufflé.