Name: Lemon Souffles
Yield: 6
Ingredients: 2 tbsp. unsalted butter -; 1/2 c. granulated sugar -; 8 large egg yolks -; 10 large egg whites -; 2 tbsp. all-purpose flour -; 1/4 c. fresh lemon juice -; 2 tbsp. fresh lemon juice -; 2 tbsp. finely grated lemon zest -; 1 c. whole milk -; Confectioners' sugar -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lemon Souffles

1. 2 tbsp. unsalted butter -

2. 1/2 c. granulated sugar -

3. 8 large egg yolks -

4. 10 large egg whites -

5. 2 tbsp. all-purpose flour -

6. 1/4 c. fresh lemon juice -

7. 2 tbsp. fresh lemon juice -

8. 2 tbsp. finely grated lemon zest -

9. 1 c. whole milk -

10. Confectioners' sugar -

How to cook deliciously - Lemon Souffles

1. Stage

Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.

2. Stage

Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.

3. Stage

Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

4. Stage

Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

5. Stage

Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.