How to make a lemon souffle?!
1 egg
1 large lemon, zested and juiced
1/4 cup castor sugar or superfine sugar
1 teaspoon cornstarch
2 tablespoons unsalted butter, cubed
3 egg whites
5 tablespoons castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and juiced
2 tablespoons confectioners' sugar for dusting
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving
Answers: INGREDIENTS
1 egg
1 large lemon, zested and juiced
1/4 cup castor sugar or superfine sugar
1 teaspoon cornstarch
2 tablespoons unsalted butter, cubed
3 egg whites
5 tablespoons castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and juiced
2 tablespoons confectioners' sugar for dusting
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving
This recipe is great ! I make it all the time, and my friends love it :)
Lemon Souffle Recipe
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
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 and combine the 2 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.
Lemon Souffle
2 tb Butter
3 tb Flour
1 pn Salt
1 c Milk
1/3 c Sugar
3 Egg yolks
2 ts Grated lemon rind
1/4 c Lemon juice -fresh
3 Egg whites
Instructions:
Over hot water, in double boiler, melt butter and stir in flour and salt.
Allow the mixture to cook 3 minutes. Gradually add the milk, stirring
constantly until the mixture is thickened and smooth. Stir in the sugar.
Remove the double boiler from heat. Set aside. In bowl beat the yolks until
they are light. Beat in the grated lemon find and juice. Stir a little of
the hot mixture into the yolks. Then stir the yolks into the hot mixture.
In bowl, beat the egg whites until they are stiff, they should not be dry.
Fold the lemon mixture into the egg whites. Pour the mixture into a
buttered and sugared 1 1/2 quart souffle dish. Bake the dessert at 350° for
35 mins, or until it has a golden crust and is well puffed.
Meyer Lemon Souffle
1 cup whole milk
4 large eggs, separated, plus 2 additional large egg whites
1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
1/3 cup fresh Meyer lemon or other lemon juice
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Special equipment: a 7-inch soufflé dish (6-cup capacity; 3 inches deep); a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper PreparationBring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
Put oven rack in lower third of oven and preheat oven to 375° F.
Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.
http://allrecipes.com/Recipe/Lemon-Souff...
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
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 and combine the 2 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.
There's a picture of it just in case you need it to see how it looks and if it looks good!! LOL^^ Hope this helps
HERE YOU ARE:
LEMON SOUFFLE PANCAKE
6 eggs, separated
2 cups low fat cottage cheese or ricotta cheese(not nonfat)
1/4 cup canola oil or other high-quality vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons fresh lemon juice
1 teaspoon grated or minced fresh lemon zest (optional)
4 teaspoons baking powder
1 cup all-purpose flour
Directions
1In a bowl, beat the egg whites until stiff but not dry.
2Reserve.
3In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
4Fold in the egg whites.
5Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
6Pour the batter, about ? cup for each pancake, onto the cooking surface.
7Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
8Serve hot with your favorite toppings.
Lemon Custard Souffle
1/2 cup butter, at room temperature
1 1/2 cups sugar
6 large eggs, separated,whites at room temperature
2/3 cup lemon juice
2/3 cup all-purpose flour
3 lemons, zest of, grated
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
Directions
1Preheat oven to 350F.
2Lightly butter a 9 x 2 inch round cake pan.
3Have ready another larger pan and hot water.
4Cream together butter and sugar.
5Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
6Add milk and cream.
7Beat whites in separate bowl with salt until it holds stiff peaks.
8Stir ? of white mixture into lemon mixture to lighten and then fold in remaining whites.
9Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
10Bake for 50 minutes to 1 hour, or until just set and top is golden.
11Serve warm.