LEMON SOUFFLE
Steps:
- Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ariyan Eamen
[email protected]I'm not a big fan of lemon desserts, but this souffle was surprisingly good. The lemon flavor was subtle and not overpowering. The texture was light and fluffy, and it paired perfectly with the fresh berries I served it with.
Toma Bashar
[email protected]This souffle was a bit challenging to make, but it was worth the effort. It turned out beautifully and had a delicious lemon flavor. I'm glad I tried this recipe.
Abdul Malak
[email protected]This souffle was a disaster! It didn't rise properly and had a weird eggy taste. I'm not sure what I did wrong, but I won't be trying this recipe again.
Jack Bramble
[email protected]I've never been a big fan of souffle, but this recipe changed my mind. It was light, fluffy, and had a perfectly balanced lemon flavor. I'll definitely be making this again.
Camyria Ard
[email protected]This souffle was just okay. It wasn't as light and fluffy as I expected, and the lemon flavor was a bit too tart for my taste. I might try making it again with a different recipe.
Hoorain Gular
[email protected]This souffle was a bit of a disappointment. The texture was dense and rubbery, and the lemon flavor was overpowering. I followed the recipe exactly, so I'm not sure what went wrong.
Rabbi Emran
[email protected]I was a bit intimidated to try making a souffle, but this recipe made it easy. The instructions were clear and concise, and I had no problems following them. The souffle turned out great! It was light and fluffy, with a delicious lemon flavor.
M A Kalam
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfect. The souffle is light and fluffy, with a beautiful lemon flavor. It's the perfect dessert for any occasion.
noon
[email protected]Amazing! This souffle was a showstopper at my dinner party. It rose beautifully in the oven and had a lovely golden crust. The inside was light and airy, with a delicate lemon flavor. My guests raved about it.
Reitumetse Mahapane
[email protected]This lemon souffle was a delightful treat! The texture was light and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. I followed the recipe exactly and had no problems. It was a bit time-consuming, but well worth the