Best 3 Meyer Lemon Soufflà Recipes

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Indulge in a culinary journey with our exquisite Meyer Lemon Soufflé recipes. These delightful creations showcase the unique flavor and aroma of Meyer lemons, resulting in a symphony of citrusy goodness. From the classic French soufflé to innovative variations, each recipe promises a tantalizing experience. Embark on a delightful adventure as you explore the world of Meyer lemon soufflés, ranging from sweet to savory, simple to extravagant. With step-by-step instructions and expert tips, these recipes cater to bakers of all skill levels, ensuring a successful and enjoyable baking experience. Prepare to be captivated by the ethereal texture, vibrant color, and irresistible taste of our Meyer Lemon Soufflé collection.

Here are our top 3 tried and tested recipes!

MEYER LEMON SOUFFLé



Meyer Lemon Soufflé image

Yield Makes 8 servings

Number Of Ingredients 11

1 cup whole milk
4 large eggs, separated, plus 2 additional large egg whites
1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
1/3 cup fresh Meyer lemon or other lemon juice
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Special Equipment
a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper

Steps:

  • Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
  • Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
  • Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
  • Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
  • Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
  • Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.

MEYER LEMON SOUFFLE



Meyer Lemon Souffle image

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

5 large eggs
3 Meyer lemons
5 1/2 tablespoons sugar, plus extra for coating the dish and sprinkling
1 tablespoon plus 2 teaspoons flour
1/2 cup milk
1 tablespoon unsalted butter, plus extra for coating the dish
1/4 teaspoon cream of tartar

Steps:

  • Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
  • In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
  • Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
  • Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
  • Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
  • Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 20 grams, TransFat 0 grams

LEMON SOUFFLé



Lemon Soufflé image

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Provided by Mark Bittman

Categories     dinner, lunch, custards and puddings, dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

About 1 teaspoon unsalted butter for the dish
1 cup sugar, plus some for the dish
6 eggs, separated
1 tablespoon minced or grated lemon or orange zest
1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
Pinch salt

Steps:

  • Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
  • Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams

Tips:

  • Always use fresh Meyer lemons for the best flavor. If you can't find Meyer lemons, you can substitute regular lemons, but the flavor will be slightly different.
  • Make sure all of your ingredients are at room temperature before you start. This will help the soufflé rise evenly.
  • Beat the egg whites until they are stiff but not dry. Over-beating the egg whites will make the soufflé tough.
  • Fold the egg whites into the lemon mixture gently. Be careful not to overmix, or the soufflé will deflate.
  • Bake the soufflé immediately after assembling it. The longer it sits, the more likely it is to deflate.
  • Serve the soufflé immediately. It will start to deflate as soon as it is removed from the oven.

Conclusion:

Meyer lemon soufflé is a delicious and impressive dessert that is perfect for special occasions. With its light and airy texture and bright citrus flavor, this soufflé is sure to be a hit with your guests.

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