LAVENDER LEMON SOUFFLE

This easy, fail-safe recipe for lavender lemon soufflé balances the bright zing of fresh lemons with delicate, floral lavender. If you’ve been intimidated by soufflés in the past, this guide breaks down the simple techniques you need to achieve that signature cloud-like texture and a guaranteed rise every single time.

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Post updated April 8, 2026: 

This lavender lemon soufflé is the perfect light dessert—delicately flavored and surprisingly quick to assemble. Once you master the simple art of prepping your ramekins, the rest comes together in minutes. This updated blog post features updated images, a fail-proof recipe, essential FAQs for achieving a perfect rise, and my favorite make-ahead tricks to take the stress out of entertaining.There is also a video tutorial, along with a print friendly recipe.

Pro-Tips for the Perfect Rise

• Prepping your ramekins:

This is the most critical step in souffle-making. For a tall, straight rise, follow the following technique:

• • The Upward Stroke: Use a pastry brush and room-temperature butter to coat the inside of the ramekin. Use firm, upward vertical strokes from the bottom to the rim. These micro-tracks of butter physically guide the batter upward as it expands in the heat.

  • The Sugar Coat: Add a spoonful of granulated sugar to the ramekin, tilting and rotating it until the butter is completely coated, then tap out the excess. This creates a surface that the soufflé batter can grip onto.

• Bowl Prep & Whisking

  • Temperature Matters: Separate your eggs immediately after taking them out of the fridge, as cold yolks are firmer and less likely to break. However, let the whites sit until they reach room temperature before whisking; they will achieve much better volume and a more stable structure.

  • The “Zero-Fat” Rule: Egg whites will not whip properly if even a trace of fat is present. Ensure your whisk and bowl are spotlessly clean. For extra insurance, wipe the inside of the bowl with a paper towel dipped in lemon juice or white vinegar to strip away any residual oils.

  • Stabilization: Adding a pinch of cream of tartar once the whites become foamy helps strengthen the protein bonds, ensuring your soufflé holds its height and doesn’t collapse prematurely. While cream of tartar helps the egg whites hold their peaks, it is optional, and I have had good luck even without the use of it.

• Filling and Shaping:

  • For the classic flat top soufflé appearance, fill to the brim: Pour your lemon lavender batter in until it is level with the very top of the ramekin. Use a flat spatula or the back of a knife to scrape across the top for a perfectly flat surface.

  • The “thumb trick”: Once filled, run your thumb or the tip of a butter knife around the inside edge of the rim, creating a shallow “trench” (about $1/4$ inch deep) between the batter and the ceramic. This “top-hat” technique prevents the batter from sticking to the lip of the dish, allowing the souffle to pop up straight and tall rather than mushrooming over the sides.

  • You can also fill the mixture to about three quarters full by spooning it in the ramekins. Gently tap to even the mixture out. This will not give a flat top but soft cloud like looks as it puffs up. In this case, the recipe will yield 3 100 ml portions. If filled to the brim, the yield is 2 150 ml ramekins. You can double the recipe, in case you are making for a group of 6, and use 100 ml ramekins. These are the ramekins I use.

FAQ , Tips and make-ahead Tricks

• Can I make the base in advance?

Yes! You can prepare the lemon-lavender custard base up to 2-3 hours ahead.  As David Lebovitz notes in his guide to soufflés, “you can actually prepare the ramekins, fill them with batter, and keep them refrigerated for a short period before baking. You can fully make and assemble them in ramekins and leave in the fridge for up to two hours. The lighter the base mixture, the longer it will hold. They also freeze beautifully. If you cook them from fridge cold add a minute or so to the cooking time and if you’re cooking from frozen add an an extra few minutes.” For this lavender lemon soufflé, you could also make the lavender lemon infused cream a little ahead and then prep everything just before guests arrive and put in the fridge ready to be baked.

• Why did my soufflé collapse?

Soufflés naturally begin to deflate as they cool (the air inside contracts). However, if it collapses instantly, it may be due to over-beating the egg whites or opening the oven door too early. Also, as David mentions in his article, “always whip your egg whites on the slowest speed, which creates small and stable bubbles”. Whipping on a higher speeds can cause larger bubbles which will rise a lot but they tend to fall really quickly.

• What kind of lavender should I use?

Always use culinary-grade dried lavender. Standard decorative lavender can often have a soapy or chemically treated taste. To get the best flavor without a “crunchy” texture, steep the dried lavender in your warm milk or cream, then strain it out before mixing the base.

Original post (February 9, 2011)

I have been so lazy the past few days- jet lag, catching up with my mom on family gossip, and just the sheer comfort of home where I don’t have to lift a finger for anything (seriously! there’s someone to cook, someone to clean the house, someone to do the laundry) – all of it has made me lazy to blog. The first few days back home, I did nothing- yes, jet lag was a primary reason- with the odd sleeping and waking hours – I was busy orienting myself to the change in time zones.

Thanks to the jet lag, though, I have been regular with my exercise. Up at 3.30 am , I was ready to exercise at 5 as there was nothing else to do. Now, of course the jetlag has more or less worn off, but I still sleep pretty early and am up at an hour which has always been a little early for me, but a good time for me to hit the gym.

Since the day I arrived, my mom has been pointing out how much weight I have gained, and this just won’t do. So, I have been working hard and hope to continue doing so. I also resisted buying Nutties, a chocolate I haven’t eaten for over a year and which has always been one of my favorites. I also passed the opportunity for picking a packet of Bingo (a very popular chips packet in India), something that was a staple during my B-school days. Determination! Well, I really do need to get in shape!

I did indulge in a soufflé though. Well, a little leeway is allowed. The thing is- I had to make the soufflé. I had tried making one day before (a spicy dark chocolate one) but it was an utter failure. Mind you, when I made it the first time, I only made enough for my mom and dad and none for me- again determination! And what would you know, that was a flop, and one of the reasons for its failure was that I overfilled the ramekins, trying to avoid filling a third one for me!

I could have written about the other reasons for failing at soufflé making, but decided against sheltering under excuses, because I believe a good baker should be able to turn any kitchen environment to his/her advantage. So the next attempt had to be made to prove that I can bake not only at my own house (where I have the luxury of a big oven, the perfect temperature, the right temperature and ingredients) but just about anywhere!

So, I set off to make another soufflé yesterday. All soufflés are made by folding stiffly whipped egg whites into a richly seasoned base, either sweet or savoury, then baking until risen and feather-light. In my last attempt I tried Curtis Stone’s recipe which only uses egg whites and no yolks/cream/milk/flour/butter. This time I decided to try a version which started with a base of roux and lavender-lemon flavored cream folded into the egg whites.

Preparing the dish, some claim, enhances the chances of having a perfectly risen soufflé. Since rising wasn’t a problem in my first attempt, I decided to use Curtis Stone’s way of buttering and sugaring (is that a word?!) the ramekins. He adds melted butter to the bottom of the ramekins and with a brush and upward strokes, butters the sides of the ramekins. Then, he lets the buttered ramekins sit to cool in the refrigerator for 2-3 minutes. Once the butter hardens, he again brushes the sides with melted butter and sprinkles granulated sugar on the bottom and sides of the ramekins.

When I told one of my friends of my plans to make a Lavender soufflé, she called me lavender obsessed. As much as I don’t like to admit, but lately I have been on a lavender fetish. I just love the flavor lavender adds to any dish. And, well, lavender with lemon- that is what delish stuff is made of!

Attempt two at soufflés turned out not so bad. I did have one with a cracked top, but the other three rose just fine and behaved themselves for me to take a few pictures with their puffed tops (although, they did sink a bit by the time I got them ready for the shot).

LEMON & LAVENDER SOUFFLÉ