These delicious lemon soufflés are baked as personalized desserts. They have a sunny hue and a bright flavor that is perfect for spring or summer. But this is also a great winter dessert, when the lemons are at their peak and a little cheer is needed!
These Lemon Soufflés are Single-Serve, Dairy-Free Desserts
This lemon soufflé recipe was originally submitted many years ago as a “sweet” entry in one of our recipe contests† It was created by Nadine Mesch. Today we’re giving her recipe an update and adding a few tips based on her notes:
- Milk alternatives: To qualify for the competition, Nadine used So Delicious Almond Plus Protein Milk Beverage. It’s no longer available, but Silk offers some protein-rich milk drinksand Ripple offers a good option. And most types of dairy-free milk drinks will work well in this recipe, with or without added protein.
- Citrus Swap: You can also play with the taste! Use an orange, tangerine or even pink grapefruit for a different citrus vibe.
- Oil options: Olive oil is a nice accompaniment to lemon. But you can use your favorite cooking oil in no time. Most varieties will work well. But make sure all your ingredients are at room temperature if you choose to use melted coconut oil. Any cool liquid will cause the coconut oil to solidify in small pieces.
- Egg Tips: Use large eggs and bring them to room temperature before cracking and separating the yolks and whites. This amount of eggs makes for a slightly denser soufflé. If you want to bake lighter, you can use more eggs – up to six yolks and egg whites.
Special Diet Notes: Lemon Souffles
By ingredients, this recipe is dairy-free/non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian. If you’re confusing eggs with dairy, you’re not alone! See this post: Are eggs dairy?
For gluten free and dairy-free lemon pudding soufflés, I would recommend substituting your favorite gluten-free flour mixture for the flour.
Lemon soufflés without dairy
Writer: Nadine Mesch
Type of recipe: dessert
- 1 cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- Zest and juice of 1 lemon (about 3 tablespoons juice)
- 1½ tablespoons olive oil
- 3 eggs, separated
- 1½ cups original dairy-free milk drink (Nadine uses almond milk)
- 1 teaspoon vanilla extract
- icing sugar, for garnish
- Preheat your oven to 350ºF.
- In a large mixing bowl, whisk together the sugar, flour, salt and lemon zest
- In a medium bowl, whisk the lemon juice, milk drink, egg yolks, olive oil and vanilla into an emulsion. Stir this mixture into the flour-sugar mixture.
- In another mixing bowl, beat the egg whites with a mixer to stiff peaks.
- Gently fold the egg whites into the batter with a spatula until just incorporated. Do not break down the proteins.
- Spoon the batter into 6 ramekins (1 cup).
- Place the ramekins in a 13×9 inch baking pan.
- Pour very hot water into the pan halfway up the molds.
- Bake the soufflés for 45 to 48 minutes, or until nicely golden and puffed.
- Let the soufflés cool slightly. The souffle tops will sink – don’t worry, this is supposed to happen!
- Serve the soufflés lightly warm, dusted with icing sugar.
Serving Size: 1 souffle Calories: 219 Fat: 6.7g Saturated fat: 1.3g Carbohydrates: 38.2g Sugar: 33.8g Sodium: 174mg Fiber: .4g Protein: 3.6g
More dairy-free souffle recipes
Souffle with dark chocolate
Flourless Broccoli & “Cheese” Soufflé
Paleo Pumpkin Souffle