Lemon Rosemary Soufflé
A delicate, airy soufflé with bright lemon and fragrant rosemary, perfect for a light dessert or savory course. This french-inspired quick meals (dairy-free) ready in about 45 minutes pairs large Egg whites, Granulated sugar, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 6 large Egg whites
- 1/4 cup Granulated sugar
- 1 tbsp Lemon zest
- 1 tbsp Lemon juice
- 1/4 cup, melted Unsalted butter
- 1/4 cup Flour
- 1/2 tsp Salt
- 1 tsp, finely chopped Fresh rosemary
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 6-inch soufflé dish and dust with flour.
- Step 2: In a large bowl, whisk egg whites and 1/4 tsp salt until soft peaks form. Gradually add sugar, continuing to whip until stiff, glossy peaks form.
- Step 3: In another bowl, whisk together lemon zest, lemon juice, melted butter, flour, and rosemary until smooth.
- Step 4: Gently fold the egg white mixture into the lemon-butter mixture in 3 additions, using a spatula and taking care not to deflate the whites.
- Step 5: Pour batter into prepared dish and smooth the top. Bake for 18-20 minutes until puffed and golden. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Rosemary Soufflé take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Rosemary Soufflé?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.
Can I substitute ingredients in Lemon Rosemary Soufflé?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Rosemary Soufflé for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon Rosemary Soufflé dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
