I've got a fantastic recipe for you, a refreshing Lemon Soufflé that will effortlessly elevate your dinner party into a truly memorable occasion for your guests. Even better, you can prepare this easy Chilled Lemon Soufflé ahead of time, which means less stress and more time to enjoy the evening. Not only is it simple to make, but it also looks absolutely stunning, ensuring your guests will be both impressed and delighted!
Cold Lemon Soufflé is a delightful and refreshing dessert that strikes the perfect balance between tangy citrus flavors and creamy textures, all without the need for baking. Made by combining whipped cream, lemon zest, and lemon juice, this light and airy treat achieves a velvety smooth consistency that effortlessly melts in the mouth.
Typically served chilled in glasses or ramekins, it is often garnished with a sprinkle of lemon zest or fresh berries for an elegant touch. Thanks to its simple preparation and the absence of baking, this dessert is an excellent choice for cooks of all skill levels, making it both accessible and delicious.
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⭐Why You'll Love This Lemon Soufflé Recipe
- Simple to Make: No complicated steps, just easy ingredients that come together quickly. You won’t have to worry about spending too much time in the kitchen.
- Refreshing Flavor: The bright lemon taste is zesty and perfect for a fresh, light dessert. It’s like a burst of sunshine in every bite!
- Light and Fluffy: The texture is so smooth and airy, almost like eating a cloud. It’s not heavy, so it feels just right after a big meal.
- Make-Ahead: You can prepare it ahead of time, chill it, and serve it when you’re ready. It’s great for busy days or when you want something easy yet impressive.
🧾Lemon Soufflé Ingredients
Here’s what you need to make this Lemon Souffle:
- Lemon Juice: I use fresh lemon juice as it gives the soufflé that perfect zesty, refreshing flavor. It’s what makes the dessert feel light and bright, with just the right amount of tang.
- Gelatine Sheets: I add gelatine to help set the soufflé without making it too heavy. It ensures the texture stays smooth and light, so it holds its shape but still feels airy.
- Milk: I like using milk as it makes the soufflé creamy without being too rich. It balances the tartness of the lemon and contributes to a soft, smooth texture.
- Sugar: Sugar is essential to balance out the sour lemon. It sweetens the soufflé just enough, so it doesn’t feel too sharp but still lets the lemon flavor shine through.
- Egg Yolk: The room-temperature egg yolks add richness and help make the mixture nice and smooth. They also help thicken everything up a bit, giving the soufflé that velvety feel.
- Sugar (For Egg Yolks): This sugar is important for whipping up the egg yolks. It helps them become smooth and creamy, creating the perfect base for the soufflé.
- Cornstarch: Cornstarch helps thicken the mixture, so it has the right consistency. It ensures the soufflé isn’t too runny but still stays light and fluffy.
- Lemon Zest: I love using lemon zest as it adds extra lemony flavor without making it too sour. It gives the soufflé a more intense, fragrant lemon kick that’s just perfect.
- Egg Whites: Room-temperature egg whites are what make the soufflé so light and airy. When whipped, they give it that perfect, fluffy texture that makes it feel almost like you’re eating a cloud.
- Cream of Tartar: I always use cream of tartar when whipping egg whites. It helps them reach that perfect stiff peak without collapsing, ensuring the soufflé stays light and airy.
- Sugar (For Egg Whites): Adding sugar to the egg whites helps them whip up beautifully, creating that perfect soft and glossy texture. It’s key to getting that light, soufflé-like feel.
- Double Cream: The double cream adds that lovely richness and smoothness to the soufflé. It’s not too heavy, but just enough to make each bite feel luxurious and silky.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chilled Lemon Soufflé
These 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. Prepare a 24cm strip of aluminum foil, fold it into thirds, and wrap it around a soufflé dish, extending 2-3cm above the rim. Set aside.
2. In a saucepan, heat milk and sugar over low heat for 5 minutes until dissolved, then pour the hot milk into a bowl with a mixture of egg yolks, sugar, and cornstarch.
3. Transfer the mixture to the saucepan, and cook over low-medium heat for 5 minutes, whisking constantly until slightly thickened.
4. Soak gelatin sheets in cold water, heat lemon juice for 2 minutes, then add lemon zest to the egg mixture. Dissolve the squeezed gelatin in the hot lemon juice, mix into the egg mixture, and chill in cold water.
5. In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place over simmering water, stirring constantly for 5 minutes until warm and sugar dissolves.
6. Remove from heat, beat the mixture with electric mixture until frothy, then increase speed and beat until soft peaks form, about 4 minutes.
7. Fold the beaten egg whites into the chilled lemon cream, then whisk double cream separately until it thickens softly, about 4 minutes. Fold into the lemon mixture until fully combined.
8. Pour into the prepared soufflé dish, refrigerate for at least 4 hours until set, then gently remove the foil collar and garnish with berries and mint leaves.
📖Variations
- Lemon Blueberry Soufflé: Adding fresh or frozen blueberries brings bursts of sweet and tangy flavor to the soufflé. The contrast with the lemon is just perfect!
- Raspberry Soufflé: If you blend in fresh raspberries or raspberry puree, you get a tart and refreshing twist on the classic. It’s like a whole new level of yum!
- Lemon Coconut Soufflé: Mixing in shredded or toasted coconut adds a tropical touch. The coconut pairs so well with the lemon, making it feel like a vacation in every bite.
- Lemon Ginger Soufflé: Grating fresh ginger into the lemon soufflé adds a warm, spicy note that complements the citrus perfectly. It’s a nice little surprise for your taste buds!
🍽 How to Serve
This lemon dessert is wonderfully convenient because you can just take it out of the fridge, sprinkle on some fresh berries, lemon zest, and maybe a touch of fresh mint, and then it's ready to serve. I enjoy adding almond cookies or mint cookies on the side for extra flavor. You can even prepare the garnishes earlier in the day to save time. Enjoy Lemon Souffle!
💭Tips for Recipe Success
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.
Storage: After making the Lemon Souffle, cover it well with plastic wrap or store it in an airtight container to keep it fresh in the fridge. It's best enjoyed within 1-2 days to savor its deliciousness at its peak.
🍋More Lemon Recipes to Try!
If you love this Lemon Soufflé, you'll also enjoy these delicious lemon recipes!:
- Lemon Mousse
- Mini Lemon Cheesecakes
- Lemon Tiramisu
- Lemon Pudding Cake
- Lemon Cake with Lemon Curd and Cream Cheese Frosting
- Pink Lemonade
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Chilled Lemon Soufflé
Ingredients
- 120 ml Lemon Juice
- 5 Gelatine Sheets
- 240 ml Milk
- 90 g Sugar
- 2 Egg Yolk
- 2 tablespoon Sugar
- 1 tsp Cornstarch
- 2 tablespoon Lemon Zest
- 4 Egg White
- ¼ teaspoon Cream of Tartar
- 2 tablespoon Sugar
- 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 sugar, and cook for 5 minutes over low heat until the sugar is dissolved, do not boil.
- Separate two yolks and four eggs white.
- Put the sugar and cornstarch into the egg yolk, and whisk for about 5 minutes, until thickened and pale in color.
- 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.
- 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 egg yolks 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, sugar, 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 with an electric mixer 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.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
OMG, this is heavenly! So light and fluffy with the perfect hint of lemon. I'm in dessert heaven!