Tuesday, April 29, 2014

Recipe: Lemon Souffle

I have made and given the recipes for both Cheese Souffle and Chocolate Souffle before (both can be found by searching this blog.  but I wanted to find a lighter dessert recipe and decided to try this one for Lemon Souffle. It was delightful, and even my chocoholic daughter—who thinks "It is not dessert, if it is not chocolate"—had great praise for it. She has given me permission to make it again—but I think I will try Lemon Tart next. 
Serves six)
unsalted butter, at room temperature
½ cup granulated sugar, plus 2 tablespoons for coating souffle cups
8 large egg yolks, plus 10 large egg whites, at room temperature
2 tablespoons all-purpose flour                                                                                                                
2 tablespoons finely grated lemon zest                                                                                                           1 cup whole milk 
4 tablespoons unsalted butter, at room temperature
¼ cup plus 2 tablespoons fresh lemon juice (from 2 lemons) 
Preheat oven to 375° F.  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 medium-size saucepan. Slowly pour hot milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pot, and whisk until thick like a pudding, 1- to 2 minutes. Whisk in butter and lemon juice.
Beat whites until foamy. Gradually add remaining ¼ 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.  (These may be refrigerated for up to four hours and then brought to room temperature before baking.)
Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Serve immediately, before souffles lose their height.

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