Lemon Souffle

November 23, 2020

Lemon Souffle

Prep time: 30 minutes

Baking time: 22 minutes

This dish is much easier to make than you would think! Having made Chocolate Soufflés and having had to try a few times before getting even close to perfecting it, I too was a little hesitant to try my hand at another soufflé. Lemon soufflé though, has a tendency to surprise you with its ease; tips to making one - the cream of tartar, lemon juice (citric acid), and not banging your oven door as you set it in, but mostly as you take it out! Finally, the most important tip, serve immediately!

Ingredients: Makes 4 servings

* 1/2cup + 2tbsp Granulated Sugar for dusting the ramekins

* 1/2cup Milk

* 1tsp Grated Lemon zest

* 3 Eggs, Separated and Divided

* 2tbsp All Purpose Flour

* 1/4cup Fresh Lemon Juice

* Pinch of Salt

* 1/8tsp Cream of Tartar

* Confectioners Sugar to garnish

Method:

1. Preheat oven to 400degrees. Use lowest possible rack.

2. Grease 8 ramekins with butter, and dust lightly with granulated sugar. Place the 8 cups on a baking sheet, and refrigerate until ready to use.

3. Heat the mil and lemon zest over medium heat. Remove from heat and leave aside to cool.

4. Combine the granulated sugar (1/2cup) and 2 egg yolks, and beat with electric beater. Beat until light and fluffy, and scrape bowl as you go. Discard the 3rd yolk.

5. Gradually mix in the flour into the mixture, scraping the bowl as you go, until blended.

6. Add in the milk mixture (cooled) to the egg mixture, and mix well. Add the Lemon juice and salt.

7. Place the mixture over low heat, stirring well and constantly until mixture is thick and creamy (about 3 minutes). Remove from the heat and cool completely.

8. Using an electric beater, beat the egg whites and cream of tartar together, on medium speed (approximately 10 minutes). Then increase the speed to medium-high and beat for another 2-3 minutes until soft peaks form. Do not overbeat (the mixture should not be dry and cracked looking).

9. Stir 1/4 of the egg whites into the mixture. Then fold in the remaining egg whites into the mixture, gently and taking care not to overmix.

Tip: Fold gently. No hard stirring or mixing.

10. Pour the mixture into the prepared ramekins, up to the rim. Bake at 400 degrees for 10 minutes. Reduce heat to 350degrees and continue to bake for another 8-12 minutes. Exterior should look like its browning and set, and the middle will wiggle slightly, and the soufflé will rise above the dish.

Tips: run your finger around the rim of the dishes which will help the soufflé rise properly. Do not open the oven in between baking. Close the door to the oven very gently, and open it gently. Sudden rushes of cold air tends to make the soufflé fall faster.

11. Dust with Confectioners sugar and serve immediately. Enjoy!