LEMON SOUFFLES
Make and share this Lemon Souffles recipe from Food.com.
Provided by nathalie.abair
Categories Dessert
Time 59m
Yield 2 4, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
- Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
- Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
- In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
- In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
- Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
- Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
- Serve immediately, garnished with confectioners' sugar and the reserved lemon tops.
Nutrition Facts : Calories 106.4, Fat 2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 28.5, Carbohydrate 21.9, Fiber 2.4, Sugar 14.7, Protein 3.5
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eri koci
[email protected]This souffle is a bit tricky to make, but it's worth the effort. It's a delicious and impressive dessert.
Dan El
[email protected]I've tried this recipe twice now, and it's turned out perfect both times. It's a keeper!
Md Rigikul
[email protected]This is the best souffle I've ever had. It's light, fluffy, and bursting with lemon flavor. I highly recommend it!
Salman Ali
[email protected]This souffle is perfect for a special occasion. It's elegant and delicious.
Edmon Jovial
[email protected]I'm not a fan of lemon desserts, but this souffle was surprisingly good. The texture was light and fluffy, and the lemon flavor was subtle.
Lesego Daniel
[email protected]My souffle didn't rise as much as I expected. I'm not sure what I did wrong.
KNeilya Pete
[email protected]This souffle is a bit too tart for my taste. I would add a little more sugar next time.
Kmoeen302
[email protected]I love the combination of lemon and blueberry in this souffle. It's a refreshing and flavorful dessert.
Tiffany Huse
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Basanta Vlog
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The instructions were easy to follow, and the souffle rose beautifully in the oven.
Alivia Kimes
[email protected]This is the best lemon souffle recipe I've ever tried. It's so easy to make, and it always comes out perfect.
H S Hafiz Vai
[email protected]I've made this souffle several times now, and it always turns out perfectly. It's a great recipe for a special occasion or a weekend brunch.
Tshepo Gift
[email protected]This lemon souffle was a delightful treat! The texture was light and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. I served it with fresh berries and whipped cream, and it was a hit with my family.