Discover the magic of a perfectly crafted lemon yogurt souffle – a cloud-like dessert that combines the bright freshness of citrus with a delicate, melt-in-your-mouth texture.
Ingredients
- 3 egg yolks
- 3 egg whites
- 250 ml yogurt
- 60g all-purpose flour
- 2½ tablespoons cornstarch
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Pinch of salt
- 100g granulated sugar
- Powdered sugar for dusting
Step-by-Step Cooking Instructions
- Preparation:
- Line an 18 cm cake pan with parchment paper
- Preheat oven to 150°C (300°F)
- Prepare a water bath with hot water
- Create Base Mixture:
- Whisk egg yolks with yogurt
- Add lemon zest and lemon juice
- Mix until smooth
- Combine Dry Ingredients:
- Sift flour and cornstarch together
- Gently fold into wet ingredients
- Mix until just combined
- Prepare Meringue:
- In a clean bowl, beat egg whites with salt
- Gradually add sugar
- Whip until stiff peaks form
- Combine and Bake:
- Carefully fold meringue into batter in three portions
- Maintain light, airy texture
- Pour into prepared pan
- Place pan in a larger baking dish
- Fill water bath halfway up the sides of the cake pan
- Baking:
- Bake for 60 minutes
- Do not open oven for first 40 minutes
- Souffle should be golden and set
- Finishing:
- Cool in pan for 10 minutes
- Transfer to wire rack
- Dust with powdered sugar
Nutritional Information
Per Serving (approximately):
- Calories: 220
- Protein: 7g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 0.5g
Preparation Time: 20 minutes Cooking Time: 60 minutes Total Time: 80 minutes Servings: 6-8
Cooking Tips and Tricks
- Use room temperature eggs for best volume
- Fold meringue gently to maintain airiness
- Avoid opening oven to prevent souffle from deflating
- Serve immediately after cooling
- Use fresh, high-quality yogurt
Possible Variations and Substitutions
- Orange Variation: Replace lemon with orange zest
- Vanilla Version: Add vanilla extract
- Dairy-Free: Use coconut yogurt
- Gluten-Free: Use gluten-free flour blend
- Less Sweet: Reduce sugar slightly
Frequently Asked Questions
Q1: Why did my souffle deflate? Likely due to overmixing or opening oven too soon.
Q2: Can I make this ahead of time? Best served immediately after baking.
Q3: What if I don’t have a water bath? Water bath helps create even, gentle heat.
Q4: How do I know it’s fully baked? Golden top, set texture, slight jiggle in center.
Q5: Can I use low-fat yogurt? Full-fat yogurt provides better texture and flavor.
Storage and Make-Ahead Tips
- Serve immediately after baking
- Not ideal for storing or reheating
- Best enjoyed fresh and warm
- Dust with powdered sugar just before serving
Enjoy this delicate, cloud-like lemon yogurt souffle that’s sure to impress!