Photo: Lemon Souffle Recipe
Ingredients
- 3/4 cup sugar
- 1 tablespoon butter (melted)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 6 eggs, separated
- 2 lemons, zested then juiced
- Butter or shortening, for greasing
Directions
Preheat oven to 350 degrees F.
In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures.
Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
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By oenone
on April 24, 2011
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Having made my first souffle (decades ago under the auspicious of Julia Child, I was unsure about the uncooked base (aka 'bouilli' in this recipe, so I cooked it first. I used her method (mix flour with some of the milk until blended, add the rest of the milk, the butter & sugar to a pan & boil, lower the heat & add the egg yolks one at a time beating well, & cooking until thick. Once this cooled slightly, I folded the stiff whites and bouilli together, poured the mixture into a 6 C souffle dish (prepared with butter and sugar and baked it for 35 minutes. It came out fine (& tasted great but next time I'm going to put a bain marie in the oven during the cooking as suggested. My souffle quickly collapsed once I started serving it. I also will add less sugar - I like the tartness of the lemon to be more pronounced - but that's a personal quirk. Overall, it's a lovely dessert.
By gwenfrewi_10813975
Pasadena, CA
on July 27, 2008
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In the process of making this I had my doubts, but what I ended up with was a light, slightly sweet and lemony souffle. I think filling the baking dish with hot water is the key step, since this souffle is kind of half-custard. I also dusted my ramekins with sugar to help the souffle climb and used two (small lemons instead of just one. Overall, great recipe.
By anduloqueen_280...
Evanston, IL
on March 09, 2008
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This souffle was is so good, my kids and husband love it, we'll try to make it on summer and have it frozen and see.
Delicious....
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