Lemon Soufflé

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • ¾ cup milk
  • ¼ cup lemon juice
  • teaspoons grated lemon rind
  • ¼ cup granulated sugar
  • teaspoon salt
  • 5 egg yolks, well beaten
  • 5 egg whites at room temperature
  • Confectioners’ sugar


  1. Preheat oven to moderate (350°F.).

  2. Blend the flour and butter in a saucepan. Gradually stir in the milk. Cook, stirring constantly, until the mixture is thickened and smooth. Remove from heat.

  3. Stir the lemon juice and rind, granulated sugar and salt into the beaten egg yolks. Blend this mixture into the hot milk mixture.

  4. Tie a six-inch-wide strip of buttered wax paper around a well-greased seven-inch soufflé dish to form a collar. Dust dish and collar with granulated sugar.

  5. Place the egg whites in a large mixing bowl and beat at highest speed until stiff but not dry. Gradually fold egg-yolk mixture into beaten egg whites. Pour the mixture into the prepared dish.

  6. Bake for about forty minutes, or until golden brown. Remove collar at once and sprinkle soufflé with confectioners’ sugar. Serve at once, with a custard sauce.

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