This amazing No-Bake Lemon Souffle recipe is so refreshing that it can make your dinner party a special memory for your dinner guests. This easy No-Bake Lemon Souffle recipe can help you to make dessert ahead of a dinner party. It is easy to prepare and looks so gorgeous that your guests will enjoy it.
No-bake Lemon Souffle is a delightful and refreshing dessert that offers a perfect balance of tangy citrus flavors and creamy textures without the need for baking. This light and airy delicacy typically combines a rich mixture of whipped cream, lemon zest, and lemon juice, creating a velvety and smooth consistency that melts in the mouth. Often served chilled in glasses or ramekins, the No-Bake Lemon Souffle is garnished with a sprinkle of lemon zest or fresh berries. Its effortless preparation process and the absence of baking make it an ideal dessert choice for cooks of all skill levels.
This was inspired by my Lemon Mouse Recipe and Lemon Posset.
Jump to:
- ⭐Why You'll Love This No Bake Lemon Souffle Recipe
- 🧾Ingredients Needed & Substitutions
- 📖Variations of Lemon Souffle
- 👩🏻🍳How to Make No Bake Lemon Souffle
- 🔪Kitchen Tools Required
- ❄️How to Store, Freeze, Defrost and Serve
- 💭Top Tips for No Bake Lemon Souffle
- ❓Frequently Asked Questions for Lemon Souffle
- 🍋More Desserts with Lemon!
- 🎥Video
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love This No Bake Lemon Souffle Recipe
Lemon Souffle is an ideal recipe for a delicious dessert and here are a few reasons highlighting its refreshing taste, light texture, ease of preparation, and versatile nature, all contributing to a delightful and enjoyable dessert.
- Uses Basic Ingredients: All the ingredients for making a Lemon Souffle are basic pantry or fridge staples.
- Simple and Easy to Make: It is straightforward and easy to make, In a few simple steps, you will have the Lemon Souffle done.
- No Baking Is Required: This dessert do not require any baking making it perfect for cooks of all skill level.
- Seasonal Adaptability: Its light and citrusy nature makes it an ideal dessert choice for all seasons, offering a delightful taste of brightness and zest that can be enjoyed year-round.
- Versatile: Lemon Souffle can be served at casual afternoon treats or a formal dinner party, the Lemon Souffle is versatile and adaptable, making it suitable for various occasions.
- Refreshing Citrus Flavor: The tangy and zesty taste of the Lemon Souffle offers a refreshing and invigorating experience, perfect for those who enjoy light and vibrant desserts.
- Light and Airy Texture: The delicate and fluffy texture of the souffle creates a delightful sensation on the palate, providing a satisfying treat without feeling overly heavy.
If you want more desserts with lemon you should check out Lemon Posset and Lemon Mouse.
🧾Ingredients Needed & Substitutions
Ingredients for this Lemon Souffle recipe are simple. Here is a list of everything you need:
- Lemon juice: Freshly squeezed lemon juice is the star ingredient that elevate the Lemon Souffle, imparting a vibrant, tangy flavour that awakens the palate.
- Sheets gelatine: It is the secret ingredient to a perfectly set souffle. It provides structure and stability, allowing the souffle to rise and hold its shape without the need for baking.
- Milk: It helps to incorporate all ingredients together and make the souffle creamy.
- Xylitol: For sweetness. The pleasant sweetness of xylitol complements the tartness of the lemons, creating a harmonious flavour profile that is both refreshing and satisfying.
- Eggs yolk: Give the thick, rich, smooth, silky and creamy texture. The egg should be at room temperature.
- Cornstarch: Helps to stabilize the souffle and makes the souffle thicker and lighter.
- Lemon zest: Add a bright, zesty, tangy and slightly citrusy flavour.
- Eggs white: It helps to incorporate all ingredients together and make the souffle airy fluffy and soft. The egg should be at room temperature.
- Cream of tartar: Helps to stabilize the structure of the meringue.
- Double cream: Add the luxurious, rich and creamy texture, body and flavour, providing a smooth and velvety consistency. Should be cold for whipping up and holding volume.
If you're looking to make a Lemon Souffle but need to substitute some of the ingredients, consider the following alternatives:
- Lemon Juice: If fresh lemons are not available, you can use bottled lemon juice as a substitute, although the flavor might be slightly different.
- Heavy Cream: To create a lighter version, you can use alternatives like half-and-half, or whole milk, keeping in mind that the texture and richness of the souffle may be slightly affected.
- Sugar: Substitute granulated sugar with alternatives such as honey, maple syrup, or agave syrup, adjusting the quantity to achieve the desired level of sweetness.
When substituting ingredients, consider how the changes may affect the overall taste, texture, and consistency of the Lemon Souffle.
See the recipe card below for a full list of ingredients and measurements.
📖Variations of Lemon Souffle
There are several delightful variations of Lemon Souffle that you can explore. Here are a few:
- Lemon Meringue Souffle: Incorporate a layer of fluffy meringue on top of the lemon souffle before baking, creating a delightful balance between the tangy lemon flavor and the sweet meringue topping.
- Lemon Blueberry Souffle: Add a handful of fresh or frozen blueberries to the lemon souffle mixture to infuse it with bursts of sweet and tangy flavors.
- Lemon Coconut Souffle: Introduce shredded or toasted coconut to the lemon souffle for a tropical twist.
- Lemon Ginger Souffle: Infuse the lemon souffle with a hint of freshly grated ginger to add a warm and spicy undertone that offers a delightful balance between the citrus and the spice.
- Lemon Raspberry Souffle: Integrate fresh raspberries or raspberry puree into the lemon souffle to create a delightful fusion of tart, adding a refreshing twist to the classic lemon dessert.
Get creative and make a Lemon Souffle variation by adding and experimenting with different flavours, whatever you like. Get it your own twist!
👩🏻🍳How to Make No Bake Lemon Souffle
This step by step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1: Take a 24cm length of aluminium foil and fold it in 3, then tie it around a soufflé dish, so that the aluminium foil extends 2-3cm above the top. Set aside.
2: In a small saucepan, add milk and xylitol, cook for 5 minutes over low heat until the xylitol is dissolved, do not boil.
3: Separate two yolks and four eggs white.
4: Put the xylitol and cornstarch into the egg yolk, and whisk for about 5 minutes, until thickened and pale in colour.
5: Pour the hot milk into the egg yolk mixture, whisk constantly, and mix well to combine.
6: Pour the egg yolk mixture back into the saucepan, cook over low-medium heat for around 5 minutes, and whisk continuously until the mixture is light thickened.
7: Soak gelatine sheets in cold water and set aside.
8: Remove the egg yolk mixture from the heat and pour through a sieve into a bowl.
9: Put the lemon juice in a small saucepan and heat for 2 minutes.
10: Put the lemon zest into the egg yolk and milk mixture and whisk well.
11: When the lemon juice is hot, squeeze the excess water from the soaked gelatine, drop the gelatine into the saucepan, and stir until dissolved.
12: Remove from the heat, pour over egg yolk and milk mixture, and mix together well, then put the bowl over a bowl with cold water and let it chill completely.
13: In a heatproof bowl, combine the egg whites, xylitol, and cream of tartar.
14: Bring a saucepan with a few cm of water to a simmer. Set the bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
15: Stir continuously the mixture until the sugar has dissolved around 5 minutes and the egg whites are very warm to the touch.
16: Remove the bowl from heat, then beat the meringue on medium-low speed until foamy around 2 minutes, then increase the speed and beat until getting a soft peak around 4 minutes.
17: Remove the bowl from the cold water.
18: Carefully fold the beaten whites into the cold lemon cream, until combined.
19: Add the double cream to a bowl and whisk until softly thickened around 4 minutes.
20: Fold the whipped cream into the lemon mixture until combined.
21: Pour into the prepared dish and refrigerate for at least 4 hours or until set.
22: Carefully remove the aluminium foil collar from around the soufflé and decorate it with berries and mint leaves.
🔪Kitchen Tools Required
Check out all of my kitchen essentials in my Amazon Store!
Here is a list of kitchen utensils for making this Lemon Souffle.
- Small bowl.
- Citrus juicer
- Silicone spatula.
- Wooden board.
- Grater
- Small pan.
- Whisk.
- Knife.
❄️How to Store, Freeze, Defrost and Serve
Lemon Souffle is best enjoyed fresh but can be stored with some precautions to maintain its creamy texture and flavor.
Here is how you can manage its storage:
Storing: After preparing the Lemon Souffle, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator to maintain its freshness and prevent it from spoiling. Consume the souffle within 1-2 days to enjoy it at its best quality.
Freezing: If you need to freeze the Lemon Souffle, place it in an airtight container or wrap it securely in plastic wrap. Freeze the souffle for up to 1-2 months for the best results.
Defrosting: To defrost the frozen Lemon Souffle, transfer it from the freezer to the refrigerator. Allow it to thaw slowly in the refrigerator for several hours or overnight.
Serving: Here are some suggestions on how to serve a delightful lemon souffle:
- Dust with Powdered Sugar: Gently sprinkle powdered sugar over the lemon souffle to infuse a hint of sweetness and craft an attractive display.
- Garnish with Lemon Zest: To elevate the citrus flavour and aroma of your souffle, sprinkle some finely grated lemon zest on top.
- Serve with Fresh Berries: Pair the lemon souffle with a few fresh berries like raspberries, blueberries, or strawberries to infuse a natural sweetness and bring a vibrant colour contrast to the dessert.
- Add a Dollop of Whipped Cream: For a truly delightful and satisfying Lemon Souffle dessert experience, serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to create a perfect harmony of flavours and textures.
- Pair with Hot Beverage: For a complete and delightful dessert experience, pair your Lemon Souffle with a hot beverage such as a cup of aromatic tea, a rich espresso, or a smooth latte to complement the delicate flavours and create a delightful contrast in temperature.
By following these serving suggestions, you can elevate your lemon souffle to the next level, offering your guests a truly delicious and visually appealing dessert experience.
💭Top Tips for No Bake Lemon Souffle
Here are some tips to help you make the best Lemon Souffle:
Fresh Citrus: Use freshly squeezed lemon juice and finely grated lemon zest.
Room Temperature Eggs: Ensure that your eggs are at room temperature before incorporating them into the souffle mixture.
Proper Folding Technique: Use a gentle folding motion when combining the egg whites with the other ingredients to maintain the airiness and lightness of the souffle.
Premium Quality Gelatine: Make sure to use a good quality gelatine and follow the instructions provided.
Following these tips, you can make a delicious and amazing Lemon Souffle. Your family and friends will love it!
❓Frequently Asked Questions for Lemon Souffle
Here are some commonly asked questions about making homemade Lemon Souffle:
A No-Bake Lemon Souffle typically takes 2-4 hours to set in the refrigerator. However, for the best results, it's advisable to let it chill for a longer duration, preferably overnight.
Freezing a No-Bake Lemon Souffle is not recommended, as it may alter the texture and consistency of the dessert.
A No-Bake Lemon Souffle is typically served chilled in glasses or ramekins, garnished with fresh berries.
🍋More Desserts with Lemon!
Here are more of my favourite lemon dessert recipes! Try these:
If you make this Lemon Souffle recipe or any other recipe on my website, please leave a star rating at the bottom of this page! This provides helpful feedback to both me and other readers. Also, let me know how you go in the comments below. I love hearing from you!
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🎥Video
This video will show you the details and step-by-step instructions for making this fantastic No Bake Lemon Souffle!
📖 Recipe
No Bake Lemon Soufflé
INGREDIENTS
- 120 ml lemon juice
- 5 gelatine sheets
- 240 ml milk
- 90 g xylitol
- 2 egg yolk
- 2 tablespoon xylitol
- 1 tsp cornstarch
- 2 tablespoon lemon zest
- 4 egg white
- ¼ teaspoon cream of tartar
- 2 tablespoon xylitol
- 240 ml double cream
INSTRUCTIONS
- Take a 24cm length of aluminum foil and fold in 3, then tie it around a soufflé dish, so that the aluminum foil extends 2-3cm above the top. Set aside.
- In a small saucepan, add milk and xylitol, cook for 5 minutes over low heat until the xylitol is dissolved, do not boil.
- Separate two yolks and four eggs white.
- Put the xylitol and cornstarch into the egg yolk, whisk for about 5 minutes, until thickened and pale in colour.
- Pour the hot milk into the egg yolk mixture, whisk constantly, and mix well to combine.
- Pour the egg yolk mixture back into the saucepan, cook over low-medium heat for around 5 minutes, and whisk continuously until the mixture is light thickened.
- Soak gelatine sheets in cold water and set aside.
- Remove the egg yolk mixture from the heat and pour through a sieve into a bowl.
- Put the lemon juice in a small saucepan and heat for 2 minutes.
- Put the lemon zest into the egg yolk and milk mixture and whisk well.
- When the lemon juice is hot, squeeze the excess water from the soaked gelatine, drop the gelatine into the saucepan, and stir until dissolved.
- Remove from the heat, pour over eggs yolk and milk mixture, and mix together well, then put the bowl over a bowl with cold water and let it chill completely.
- In a heatproof bowl, combine the egg whites, xylitol, and cream of tartar.
- Bring a saucepan with a few cm of water to a simmer. Set the bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Stir continuously the mixture until the sugar has dissolved around 5 minutes and the egg whites are very warm to the touch.
- Remove the bowl from heat, then beat the meringue on medium-low speed until foamy around 2 minutes, then increase the speed and beat until getting a soft peak around 4 minutes.
- Remove the bowl from the cold water.
- Carefully fold the beaten whites into the cold lemon cream, until combined.
- Add the double cream to a bowl and whisk until softly thickened around 4 minutes.
- Fold the whipped cream into the lemon mixture until combined.
- Pour into the prepared dish and refrigerate for at least 4 hours or until set.
- Carefully remove the aluminum foil collar from around the soufflé and decorate it with berries and mint leaves.
Sandra
OMG, this is heavenly! So light and fluffy with the perfect hint of lemon. I'm in dessert heaven!