Lemon-Almond Soufflé with Fresh Citrus and Sliced Almonds
A classic French dessert soufflé featuring bright lemon flavor and crunchy almond topping. The light, airy texture comes from properly whipped egg whites folded into a rich lemon custard base made with fresh lemon juice and zest. These individual soufflés puff beautifully in the oven and must be served immediately for the best presentation. Perfect for special dinners or when you want to impress guests with an elegant dessert that balances sweet and tart flavors.
Ingredients
- 1 baguette
- 3 tablespoons unsalted butter
- 2 tablespoons unsalted butter, for coating
- ½ cup granulated sugar, divided
- granulated sugar, for dusting
- 3 large egg yolks
- 3 tablespoons all-purpose flour or cake flour
- 1 rounded tablespoon grated lemon rind
- ¾ cup whole milk
- ¼ cup fresh lemon juice
- 5 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup sliced almonds
- confectioners' sugar, for garnish
Instructions
- 1
Preheat oven to 400 degrees and place a rimmed baking sheet on rack in lower third of the oven
- 2
Butter six or seven 3/4-cup soufflé ramekins and sprinkle evenly with sugar, tilting to coat sides evenly
- 3
Stir together yolks, flour, lemon rind, and 1/4 cup of sugar in a bowl
- 4
Bring milk to a boil in a small heavy saucepan
- 5
Gradually pour milk into yolk mixture, whisking constantly
- 6
Return mixture to pan and whisk over medium-low heat to thicken for 2 to 3 minutes
- 7
Remove from heat and whisk in butter and lemon juice
- 8
Beat egg whites and cream of tartar until soft peaks form using electric mixer
- 9
Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry
- 10
Mix 1/4 of whites into lukewarm lemon mixture
- 11
Gently fold in remaining whites
- 12
Spoon mixture into prepared dishes, filling to the top
- 13
Sprinkle with almonds
- 14
Place cups on preheated baking sheet in oven and immediately reduce temperature to 350 degrees
- 15
Bake until puffed and golden for about 14 to 18 minutes
- 16
Dust with confectioners sugar, place on individual dessert plates, and serve immediately
Tips
Base can be made about 3 hours ahead to the point after whisking in butter and lemon juice
Serve immediately after baking as soufflés deflate quickly once removed from the oven
Place baking sheet in oven before preheating to ensure even heat distribution
Good to Know
Best served immediately, does not store well
Base can be made 3 hours ahead, complete just before serving
Serve immediately while puffed and hot
Common Mistakes
Don't overbeat egg whites to avoid dry peaks
Don't open oven door during baking to prevent deflating
Don't delay serving as soufflé will collapse quickly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
The base can be prepared up to 3 hours ahead, but the final assembly and baking must be done just before serving since soufflés deflate quickly.
What if my soufflé doesn't rise properly?
Ensure egg whites are beaten to proper stiff peaks, fold gently to maintain air, and don't open the oven door during baking as temperature changes cause deflation.
How long will leftovers keep?
Soufflés are best eaten immediately and don't keep well as they deflate and become dense when cooled or reheated.