Soufflé, Pudding and Cake all rolled into one breathtaking dessert. Starring Meyer Lemons – absolutely dreamy!
Valentine’s Day can’t come soon enough. Now that I’ve had a chance to test various Valentine’s desserts and treats, I am waiting on pins and needles until I’ll be able to make some of my faves once again. What you see here is definitely on the top of my list.
Even though the unique taste, texture and flavor going on here are hard to forget, I cannot wait to indulge in a couple of days. Get ready to have your taste buds blown away. This dessert will make your V-Day one to remember!
So if you’ve been waiting for a non-chocolaty dessert, this one is for you. Never did it cross my mind that I’d be willing to sacrifice chocolate over something fruity and sour like lemons. Don’t get me wrong, I absolutely adore citrus in all variations, but citrus over chocolate? On the day of love? If you would have told me that a lemon dessert is about to steal the show this Valentine’s Day, I would have made a very bitter face at ya.
Being proven wrong is a beautiful thing in this case.
I feel like I should tell you first and foremost that if you’re thinking this is a difficult treat to pull off and you’re feeling intimidated, don’t be. I know that any recipe including the word soufflé can sound scary to some. While the recipe is definitely reminiscent of making an actual soufflé, the rate of failing is a lot lower. You don’t have to be as precise or worry about having the finished product “fall” or sink. But you’ll still be able to dig into something that’s quite similar and just as delicious!
When I first saw these little cakes come out of the oven, I wasn’t quite sure what to expect. I had no idea that a beautifully cracked and golden cake could hold so many surprises. When you first crack into it, you’ll glide your spoon through a super light, fluffy, and moist top cake layer. Once you dig deeper, you’re greeted with ooey gooey and still warm lemon pudding. Almost like a custard, sweet and sour at the same time, but not overwhelmingly so. The perfect pucker for a spectacular ending to a wonderful meal.
If you love lemons, you will go gaga over this. And even if you don’t, get ready to be converted.
There’s quite a lot of whipping going on whilst preparing the batter, which means you incorporate a lot of air. Which is one of the reasons why this dessert is extremely delicate and will sink some once you break through the surface – much like a soufflé. But it won’t do so just a couple of minutes after baking. With a soufflé, you normally have to serve it within minutes to achieve the desired presentation. There’s no such pressure with this treat. It actually tastes better after giving it time to rest and assures the perfect temperature once you’re ready to serve this to your sweetie.
- 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- 3 large eggs, at room temperature
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 2/3 cup freshly squeezed lemon juice (4-5 lemons, depending on size)
- 2 tablespoons confectioners' sugar, for garnish
- Preheat oven to 350 degrees F and position oven rack in the middle of the oven. Grease 4-6 ramekins, depending on size and place into a roasting pan. Meanwhile, bring 8-10 cups of water to a simmer.
- 1. In the bowl of your stand mixer fitted with the paddle attachment, cream together butter and sugar (except omit 2 tablespoons of sugar and set aside to use for the egg whites later) for 2-3 minutes. Once the butter and sugar have come together you should have a grainy, but combined mixture. Separate egg yolks and egg whites in separate bowls and add one egg yolk at a time to the sugar mixture until all are fully mixed in. Add lemon zest and incorporate. Next, add flour and salt and continue stirring until fully mixed in. Add milk and lemon juice and mix until combined (mixture will be somewhat liquid). If using your stand mixer for the next step, transfer to another bowl and clean mixer bowl well.
- 2. In another bowl or the bowl of a stand mixer fitted with the whisk attachment, beat your egg whites until soft peaks form. Sprinkle in remaining 2 tablespoons of sugar and beat until stiff peaks form.
- 3. Using a rubber spatula, very gently fold egg whites into the egg yolk mixture, making sure no big egg white chunks remain. Ladle batter into the prepared ramekins until almost full. Fill roasting pan with the simmering water until it comes halfway up the ramekins. Place in the oven and bake for 30-40 minutes. Cakes should have risen, may have a few light cracks on the surface and are lightly golden. Don't let them become brown. Remove from the oven, then from the roasting pan and place on wire racks to cool for 10 minutes. Sprinkle with confectioners' sugar and enjoy!
- You can use any size of baking dish or bowls for this recipe. I used large oven-safe dessert bowls and got 3 generous portions. Bake cakes for 30 minutes for smaller individual servings or for 40-45 minutes if making in one large baking dish.
- Dessert can even be made ahead of time and reheated in the microwave the next day.