MEYER LEMON SOUFFLE
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
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
Janiii Khan
[email protected]Not a fan of this recipe. The souffle was too dense and didn't have much flavor.
imran gujjar
[email protected]This souffle was perfect! It was light and fluffy, with a delicate lemon flavor. I will definitely be making it again.
Faisal Kalhoro
[email protected]This souffle was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Nnana Solomon
[email protected]I've made this souffle several times and it's always a hit. It's a great recipe for a special occasion.
Viegeline Dorvil
[email protected]This recipe is a bit tricky, but it's worth the effort. The souffle was delicious and very impressive.
Silke Van -Niekerk
[email protected]This souffle was delicious! It was so light and fluffy, and the lemon flavor was perfect. I served it with a dollop of whipped cream and fresh berries, and it was the perfect dessert.
Awais Virk
[email protected]Not a fan of this recipe. The souffle was too dense and didn't have much flavor.
Gautam Joshi
[email protected]This souffle was perfect! It was light and fluffy, with a delicate lemon flavor. I will definitely be making it again.
Give Ewey
[email protected]This souffle was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Theking Off
[email protected]I've made this souffle several times and it's always a hit. It's a great recipe for a special occasion.
Saif haitham
[email protected]This recipe is a bit tricky, but it's worth the effort. The souffle was delicious and very impressive.
Shakil Shak
[email protected]This souffle was amazing! It was so light and fluffy, and the lemon flavor was perfect. I served it with a dollop of whipped cream and fresh berries, and it was the perfect dessert.
Zaffi Koko
[email protected]Not a fan of this recipe. The souffle was too dense and didn't have much flavor.
Collins Chibueze
[email protected]This recipe is a keeper! The souffle was light and fluffy, with a delicate lemon flavor. I will definitely be making it again.
GHS Hanjarwal
[email protected]This souffle was a bit too eggy for my taste. I think I would reduce the amount of eggs next time.
Sahara Coon
[email protected]Great recipe! I made this for a dinner party and it was a hit. Everyone loved it.
Lee Thomas
[email protected]This was my first time making a souffle and it was a success! The instructions were easy to follow and the souffle turned out light and fluffy. I will definitely be making this again.
Faith Ndegwa
[email protected]I've never made a souffle before but this recipe made it easy. It came out perfect! Thanks for sharing!
Jack
[email protected]Just made this souffle and it was delicious! The Meyer lemon flavor really shines through. I served it with fresh berries and it was the perfect dessert.
Dd C
[email protected]This Meyer lemon souffle was a delight! It was so light and fluffy, with a wonderful citrus flavor. I followed the recipe exactly and it turned out perfectly. Definitely a keeper!