These wonderful lemon soufflés are baked up as personal-size desserts. They boast a sunny hue and bright flavor that’s perfect for spring or summer. But this is also a nice winter dessert, when lemons are at their peak, and a little cheer is needed!
These Lemon Soufflés are Single-Serve, Dairy-Free Desserts
This recipe for lemon soufflés was originally submitted many years ago as a “sweet” entry in one of our recipe contests. It was created by Nadine Mesch. Today, we’re giving her recipe an update and adding a few tips based on her notes:
- Milk Alternatives: To qualify for the contest, Nadine used So Delicious Almond Plus Protein Milk Beverage. It’s no longer available, but Silk offers some protein milk beverages, and Ripple offers a good option. And most varieties of dairy-free milk beverage will work well in this recipe, added protein or not.
- Citrus Swap: You can also play around with the flavor! Use an orange, tangerine, or even pink grapefruit for a different citrus vibe.
- Oil Options: Olive oil complements lemon nicely. But in a pinch, you can use your favorite baking oil. Most types will work well. But make sure all of your ingredients are at room temperature if you opt to use melted coconut oil. Any cool liquid will cause the coconut oil to solidify into small chunks.
- Egg Tips: Use large eggs, and bring them to room temperature before cracking and separating the yolks and whites. This amount of eggs makes a slightly denser soufflé. If you want a lighter bake, you can use more eggs – up to six yolks and whites.
Special Diet Notes: Lemon Soufflés
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
For gluten-free and dairy-free lemon pudding soufflés, I would recommend substituting your favorite gluten-free flour blend for the flour.
- 1 cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- Zest and juice of 1 lemon (about 3 tablespoons juice)
- 1½ tablespoons olive oil
- 3 eggs, separated
- 1½ cups original dairy-free milk beverage (Nadine uses almond milk)
- 1 teaspoon vanilla extract
- Powdered sugar, for garnish
- Preheat your oven to 350ºF.
- In a large mixing bowl, whisk together the sugar, flour, salt, and lemon zest
- In a medium bowl, whisk together the lemon juice, milk beverage, egg yolks, olive oil, and vanilla, until emulsified. Stir this mixture into the flour-sugar mixture.
- In another mixing bowl, beat the egg whites with a mixer until stiff peaks form.
- Using a spatula, gently fold the egg whites into the batter until just incorporated. Do not break down the egg whites.
- Spoon the batter into 6 (1-cup) ramekins.
- Place the ramekins in a 13x9 inch baking pan.
- Pour very hot water into the pan until it reaches half way up the ramekins.
- Bake the soufflés for 45 to 48 minutes, or until they are nicely golden and puffed.
- Let the soufflés cool slightly. The soufflé tops will sink - don't worry, this is supposed to happen!
- Serve the soufflés slightly warm, with a dusting of powdered sugar.
Hi can I use coconut milk instead? Or what is a better alternative to the almond milk?
coconut milk beverage will work, but canned coconut milk could be too rich.