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Recipe courtesy of The Shed

Lemon Souffle

  • Level: Intermediate
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    228
    Total Fat
    9
    Saturated Fat
    4
    Carbohydrates
    31
    Dietary Fiber
    1
    Sugar
    28
    Protein
    7
    Cholesterol
    173
    Sodium
    273
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures.
  4. 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Show: $40 a Day
Episode: Santa Fe

Categories:

Fruit Dessert Recipes Dessert Fruit Baking French Recipes European Recipes Lemon Egg Recipes

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8 Reviews
Add Your Review

oenone

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.

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