Lemon Soufflé

Name: Lemon Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 3 larges eggs, separated and divided; 2 Tbsps all-purpose flour; 118 milliliters granulated sugar; 59 milliliters fresh lemon juice; 1 teaspoon grated lemon zest; 118 milliliters milk; 8 servings Powdered sugar; 0 teaspoons salt

Lemon Soufflé is a vegetarian side dish. This recipe makes 8 servings with 121 calories, 3g of protein, and 2g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, lemon juice, flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Adjust oven rack to the lowest possible position. Preheat oven to 40

Equipment you will use

Oven

Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Ramekin

Scald milk and lemon zest over medium heat.

Ingredients you will need

Lemon Zest

Milk

Remove from heat, and cool.

With an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. (Discard third yolk.) Gradually mix in flour until blended, scraping down side of bowl.

Ingredients you will need

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Bowl

Add milk mixture to egg mixture, and mix thoroughly.

Ingredients you will need

Milk

Egg

Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy.

Ingredients you will need

Lemon Juice

Salt

Equipment you will use

Double Boiler

Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)

Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not overbeat; if the whites appear dry and granular, they are overbeaten.)

Ingredients you will need

Cream Of Tartar

Equipment you will use

Bowl

Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Do not overmix.

Ingredients you will need

Egg Whites

Egg

Equipment you will use

Spatula

Pour mixture gently into prepared souffl cups to top of rim. To help souffls rise properly, run your finger around rim of dish to wipe edges.

Bake at 400 for 10 minutes; reduce heat to 350, and continue to bake 4 minutes or until exterior is set and center is slightly loose when shaken and souffl has risen above dish. Dust with powdered sugar, and serve immediately.

Ingredients you will need

Powdered Sugar