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Desserts · Recipe No. 38

Lemon Soufflé

A lemon soufflé from a Jamie Oliver recipe: custardy on the bottom, fluffy cake on top, and super easy to make.

2 min read

lemon soufflé

I love Jamie Oliver and his dishes, and I've been cooking from his books for years. I can always find something for myself in them, whether it's something simple or something that needs more ingredients and a longer prep time. When I flip through his books, I often have trouble choosing. This time, though, I picked this dessert, and I haven't regretted it for a second.

I don't know why I hadn't made it before. Probably because it doesn't look stunning in the photo. But the taste and texture are, in my opinion, heavenly. The bottom has a pudding-like texture, and the top is a fluffy "cake." Because of this texture I call this dessert a soufflé, although in the book it's called a "lemon dish."

Achhhh, it's been a few days since I made it, and I can still taste the lemon and the sweetness. I ate it with my kids, with teaspoons, straight from the dish it was baked in. What gluttony! And one more thing… It's ridiculously easy to make.

Speaking of sweetness… For me this soufflé was a little too sweet, and I would add less sugar. Still, I'm giving the amounts of ingredients as they are in the book.

The recipe comes from J. Oliver's book "Genial kochen mit Jamie Oliver"

lemon soufflé

Ingredients:

  • 50 g butter
  • 120 g sugar
  • 1 packet vanilla sugar
  • grated zest and juice of 1 lemon (organic)
  • 2 large eggs, whites separated from yolks
  • 50 g all-purpose flour
  • ½ tsp baking powder
  • 300 ml milk

Preheat the oven to 200°C (390°F). I started out baking with top and bottom heat on the middle rack, but the top started browning too much, so I switched to convection and lowered the temperature to 180°C (355°F). It all depends on your oven, though.

Grease a small ovenproof baking dish with butter.

Mix the butter, sugar, vanilla sugar and lemon zest well until fluffy. Then add the egg yolks and flour and mix, then add the milk and 3 tbsp of the lemon juice and mix everything well.

Beat the egg whites until stiff, then slowly and gently fold them into the rest of the batter. The egg whites must stay fluffy.

Pour everything into the ovenproof dish (I used a dish about 16 cm in diameter), set it inside a second, larger ovenproof dish filled 1/3 with water, and place it in the preheated oven. Bake for about 45 minutes, until the soufflé is nicely golden and the top turns spongy and fluffy.