This recipe for lemon soufflés (or soufflé au citron) makes an easy, inexpensive, but elegant dessert. Low-carb, keto-friendly, gluten-free and dairy-free.
Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.
In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.
In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.
Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.
Transfer the mixture to the prepared ramekins. Wipe off any excess that may have gotten on the rim. Place the filled ramekins on a baking sheet.
Bake in the lower third of the oven until they rise and the tops brown, about 10-12 minutes. Serve immediately.