Start by gathering all your ingredients. Separate the egg yolks from the whites. This attention to separation is crucial for the soufflé to rise correctly.

Preheat your oven to 350°F (180°C). The right temperature is key for baking, especially when achieving that signature fluffiness.

In a mixing bowl, whisk the egg yolks and fine granulated sugar until it lightens in color. Add your vanilla extract and lemon zest here. This mixture becomes creamy and aromatic.

Incorporate your chosen fruit gently into the egg yolk mixture. If using preserves, simply mix until it’s well blended. The color should brighten, and your kitchen will start smelling like a fruity paradise.

In a separate bowl, beat the 10 egg whites until they form stiff peaks. This can take a few minutes, so be patient and keep an eye on the texture. Declaring success here means your soufflé will be fluffy.

Carefully fold the beaten egg whites into the fruit and egg yolk mixture. Use a spatula to maintain the airy texture you've created with the egg whites. Bear in mind, a gentle touch here is important.

Sift the all-purpose flour over the mixture and fold it in. This keeps your soufflé light. Avoid overmixing, or you'll lose the precious air you’ve incorporated.

Lightly butter your soufflé dish to prevent sticking. This is an important step. It’s no fun discovering your masterpiece stuck to the bottom!

Pour the soufflé mixture into your prepared dish, smoothing the top gently.

Pop it in the oven and bake for about 25 to 30 minutes. You'll know it’s done when it's puffed up and golden brown.