Photo: Lemon Souffle Recipe
Ingredients
- 3/4 cup sugar
- 1 tablespoon melted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 6 eggs, separated
- 2 lemons, zested and 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 to combine 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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 8 reviews
By Boudica
on February 21, 2012
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Having eaten this at The Shed in Santa Fe (where this recipe comes from many, many, many times over the years, I can tell you that this recipe is exactly the same and tastes great! Comes out tasting and looking exactly the same.
I've never had a problem with it setting up properly, even with Albuquerque being about 1700 feet lower.
By LemonLaura
Akron, OH
on January 11, 2012
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Excellent recipe worth a 5 star rating, however it did take 40 minutes to fully rise and brown. Great flavor and texture, our dinner guests LOVED this dish!
By Idakgirl
on July 20, 2011
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Taste was good, but it didn't rise in recommended time, I had to add at least 15 minutes and it was still a bit raw inside. Maybe because I'm at sea level.
Read all 8 reviews