Sunbeam Lemon-Herb Soufflé
A delicate, cloud-like soufflé with bright lemon zest and fresh herbs, perfect for a light brunch or elegant dinner. This mediterranean-inspired quick meals ready in about 48 minutes pairs large egg whites, lemon zest, finely minced fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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
- 4 large egg whites
- 1 tbsp lemon zest
- 2 tbsp, finely minced fresh chives
- 2 tbsp, melted unsalted butter
- 1 tbsp all-purpose flour
- 1/4 cup whole milk
- 2 tbsp grated Parmesan cheese
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 6-cup soufflé dish and dust with flour, tapping out excess.
- Step 2: In a medium bowl, whisk 4 large egg whites with 1/4 tsp salt until soft peaks form. Gently fold in 1 tbsp lemon zest, 2 tbsp minced chives, and 2 tbsp grated Parmesan until no streaks remain.
- Step 3: In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 1 tbsp flour until bubbly, then slowly add 1/4 cup milk, stirring constantly until thickened (about 2 minutes). Remove from heat and pour half the mixture into the soufflé batter, folding gently until combined.
- Step 4: Pour batter into prepared dish and smooth the top. Bake for 25-28 minutes until puffed and golden brown around the edges, with a slight jiggle in the center.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Lemon-Herb Soufflé take to make?
Total time is about 48 minutes (20 min prep + 28 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 Sunbeam Lemon-Herb 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 Sunbeam Lemon-Herb 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 Sunbeam Lemon-Herb Soufflé for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Sunbeam Lemon-Herb Soufflé?
Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
