Lemon Soufflé with Buttermilk Sauce

Buttermilk sauce complements this tart lemon soufflé.

Yield: 8 servings (serving size: 1 soufflé and about 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 28%
  • Fat: 6.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.7g
  • Carbohydrate: 34.5g
  • Fiber: 0.2g
  • Cholesterol: 91mg
  • Iron: 0.5mg
  • Sodium: 184mg
  • Calcium: 65mg


  • Cooking spray
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup 2% reduced-fat milk
  • 3 tablespoons butter
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 2 large egg yolks
  • 5 large egg whites
  • Sauce:
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 1 large egg


  1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
  2. To prepare the soufflés, lightly coat 8 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
  3. Combine 1/2 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a heavy saucepan over medium heat, stirring with a whisk. Gradually add reduced-fat milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly, stirring constantly. Remove from heat. Add butter; stir well. Transfer mixture to a large bowl; cool to room temperature. Add rind, juice, and egg yolks; stir until blended.
  4. Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into lemon mixture, and gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
  5. To prepare sauce, combine 1/4 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a small saucepan over medium-low heat. Combine low-fat buttermilk and egg, stirring well with a whisk. Gradually add buttermilk mixture to pan, stirring constantly with a whisk. Cook mixture for 10 minutes or until a thermometer registers 160°, stirring constantly with a whisk. Serve sauce with soufflés.
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