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Dessert

Lemon Soufflé

A lemon custard soufflé baked in a springform pan, topped with whipped cream, lemon slices, and strawberries.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Lemon Soufflé

TimeChill until firm (4‑5 hours)

Ingredients

Directions

Prepare the pan

  1. Line the bottom and sides of a 9‑inch springform pan with ladyfingers.

  2. Set aside.

  3. Soften gelatin in water. Let stand 5 minutes.

Make the custard

  1. Combine egg yolks, 1 cup sugar, and salt in the top of a double boiler. Beat the mixture well.

  2. Bring water in the bottom to a boil. Reduce heat to low.

  3. Cook, stirring constantly until sugar dissolves. Add lemon zest and juice.

  4. Cook, stirring constantly until mixture thickens and coats a metal spoon. Add gelatin. Stir until combined.

  5. Cool.

Fold and chill

  1. Beat egg whites until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time. Beat until soft peaks form.

  2. Fold egg whites into custard mixture. Pour into springform pan. Chill until firm (4‑5 hours).

Unmold and serve

  1. Unmold on a serving platter. Garnish with piped whipped cream, lemon slices, and strawberries.

Nutrition, whole recipe (rough)

262Calories
14 gProtein
11 gFat
29 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Gelatin1 envelope (7g)23
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ladyfingers
Form a sponge-like edible shell that holds the soufflé as it sets.
Gelatin
Sets the custard so it holds its shape when unmolded and sliced.
Eggs
Yolks thicken the custard while whites whip into foam that lightens the texture.
Sugar
Sweetens the dish and helps stabilise the whipped egg whites.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.
Lemon zest
Contributes concentrated lemon aroma and oils to the custard.

The step that matters

Cook the custard until it thickens and coats a spoon. Yolks must be heated gently and stirred constantly; too little heat leaves the custard thin, while overheating can scramble the eggs. Thickened custard gives the soufflé its body before the whites are folded in.

Swap the lemon

How well each one fits the dish's main ingredients (gelatin, egg, sugar, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against gelatin, egg, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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