David Lebovitz's Super-Lemony Soufflés

Name: David Lebovitz's Super-Lemony Soufflés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Soft-Candied Citrus Peel; 1 Tbsp light corn syrup (optional); 4 larges eggs, separated; 25 grams tablespoons all-purpose flour; 30 grams 1/4 cup Soft-Candied Lemon Peel; 1 Grated zest of lemon, preferably organic; 5 lemons (preferably organic), washed; 1 pinch Pinch of salt; 2 Tbsps (1 ounce/30 g) unsalted or salted butter; 200 grams cup sugar; 500 milliliters cups water; 160 milliliters 2/3 cup whole milk; 50 milliliters 1/2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice; 65 grams 1/3 cup plus 1 1/2 tablespoons sugar, plus more for sprinkling

You can never have too many side dish recipes, so give David Lebovitz's Super-Lemony Soufflés a try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 322 calories, 6g of protein, and 8g of fat each. It is a good option if you're following a vegetarian diet. A mixture of lemons, water, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Butter six 4-ounce (125 ml) ramekins or soufflé molds.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Oven

Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess. Set the ramekins in a baking sheet.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Ramekin

To make the soufflé base, in a medium saucepan, whisk together the flour, 1/3 cup (65 g) sugar, and the salt.

Ingredients you will need

All Purpose Flour

Sugar

Base

Salt

Equipment you will use

Sauce Pan

Whisk

Whisk in about one-third of the milk to make a smooth paste, then whisk in the rest of the milk. Cook the mixture over medium heat, stirring frequently, until thickened to the consistency of thin yogurt, about 5 minutes.

Ingredients you will need

Yogurt

Milk

Equipment you will use

Whisk

Remove from the heat and whisk in the egg yolks and butter. Return to the heat and cook until the mixture just begins to boil and a few bubbles pop on the surface.

Ingredients you will need

Egg Yolk

Butter

Pop

Equipment you will use

Whisk

Transfer to a bowl that holds at least 4 quarts (4 liters). Stir in the fresh and candied lemon zest and let cool for 15 minutes. Stir in 3 1/2 tablespoons (50 ml) lemon juice.

Ingredients you will need

Lemon Juice

Lemon Zest

Equipment you will use

Bowl

In the stand mixer fitter with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high, gradually add the remaining 1 1/2 teaspoons of sugar, and continue whisking until the whites form shiny, stiff peaks.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Stand Mixer

Bowl

Fold one-quarter of the whipped egg whites into the soufflé base, then gently fold in the remaining whites, taking care not to deflate them. A few streaks of egg whites are preferable to an overfolded and deflated soufflé mixture.

Ingredients you will need

Egg Whites

Base

Divide the soufflé mixture evenly among the prepared ramekins.

Equipment you will use

Ramekin

Sprinkle each with a light, even dusting of sugar and 1/4 teaspoon lemon juice.

Ingredients you will need

Lemon Juice

Sugar

Bake until the tops are light brown and the soufflés quiver when gently nudged, about 10 minutes.

Equipment you will use

Oven

Serve the soufflés right away.

Storage: You can prepare and refrigerate the soufflé base up to 1 day in advance, then whip and fold in the egg whites when you are ready to bake. The soufflé mixture, once divided among the ramekins, can stand at room temperature for 1 hour before baking.

Ingredients you will need

Egg Whites

Base

Equipment you will use

Oven

Ramekin

Soft-Candied Citrus Peel

Using a sharp vegetable peeler and working for pole to pole, remove the zest from the citrus fruits in strips about 1 inch (3 cm) wide. Try to remove only the colored portion of the rind and leave the bitter white pith on the fruit. (If you've peeled too deeply, you can lay the strips flat on a counter, pith side up, and carefully trim away the pith with a knife.) Using a sharp knife, cut the strips of zest lengthwise into pieces about as narrow as a wooden match.

Ingredients you will need

Vegetable

Fruit

Beef

Equipment you will use

Peeler

Knife

Put the peel in a medium saucepan and add water to generously cover. Bring to a boil and cook until the peel is soft and translucent, 5 to 6 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain the peel and discard the water. In the same saucepan, bring the 2 cups of water, sugar, and corn syrup, if using, to a boil, stirring to dissolve the sugar.

Ingredients you will need

Corn Syrup