Hand-Piped Lemon Meringue Soufflé

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Light and airy lemon soufflé topped with a sweet, toasted meringue, capturing the zesty brightness of fresh lemon juice and the delicate texture of a classic French soufflé. This french-inspired desserts ready in about 38 minutes layers unsalted butter, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp unsalted butter
• 1/2 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 4 large egg yolks
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 5 large egg whites
• 1/4 tsp cream of tartar
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F and butter six 6-ounce ramekins with 2 tbsp unsalted butter, then dust each with 1 tbsp granulated sugar, tapping out the excess.
2. Step 2: In a medium saucepan, melt 2 tbsp unsalted butter over medium heat; whisk in 3 tbsp all-purpose flour and cook for 1 minute until it forms a roux without browning.
3. Step 3: Gradually whisk in 1 cup whole milk and cook, whisking constantly, until the mixture thickens and comes to a simmer, about 3-4 minutes.
4. Step 4: Remove from heat and whisk in 4 large egg yolks, 1/4 cup fresh lemon juice, and 1 tsp lemon zest until smooth and glossy.
5. Step 5: In a clean mixing bowl, beat 5 large egg whites with 1/4 tsp cream of tartar on medium speed until soft peaks form, then gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks hold.
6. Step 6: Gently fold one-third of the egg whites into the lemon base to lighten it, then carefully fold in the remaining whites in two additions, keeping as much air as possible.
7. Step 7: Spoon the soufflé batter into the prepared ramekins, smoothing the tops, and run your thumb along the inside edge of each to help them rise evenly.
8. Step 8: Bake for 15-18 minutes until the soufflés have risen and the tops are lightly golden and set.
9. Step 9: Meanwhile, beat 2 tbsp powdered sugar with a small splash of water to make a thick glaze; when soufflés come out, pipe or spread the glaze on top and quickly torch or broil for 1-2 minutes until the meringue is toasted and slightly browned.
10. Step 10: Serve immediately to enjoy the soufflés at their airy peak.