(Very Lemony) Lemon Soufflés
Prep time: 30-45 minutes
Bake time: 16 minutes
Makes 3 soufflés
(Recipe & play-by-play)
Recipe from Martha Stewart Living
- 1 tablespoon unsalted butter, plus more, room temperature, for dishes
- 1/4 cup granulated sugar, plus more for dishes
- 4 large egg yolks plus 5 large egg whites, room temperature
- 1 tablespoons all-purpose flour
- 1/8 cup plus 1 tablespoon fresh lemon juice (from 1 lemons), plus 1 tablespoons finely grated lemon zest
- 1/2 cup whole milk
- Garnish: confectioners’ sugar
- Preheat oven to 375 degrees. Butter 3 12-ounce soufflé dishes, and then dust with granulated sugar. To help them rise properly, use upward brush strokes to butter the dishes. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
- 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.
- 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.
- Fill each soufflé dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
- Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes. Dust with confectioners’ sugar, and serve immediately, before soufflés lose their height.
Ain’t they cute? I didn’t have proper-sized ramekins but these worked fine. To make the sugar-coat even, put some sugar in the ramekin & turn the ramekin around carefully.
The yolks, flour, zest, and 2 tablespoons granulated sugar. Now the tricky stuff begins…
Make sure you know the strength of your stove because my milk boiled in half the supposed time! It looks pretty cool though.
With the lemon zest & buttah
I love beating egg whites– it’s amazing how it turns into this! To check if your egg whites have formed stiff peaks, dip a beater stick into the mixture and if the peak that forms when you pull it out stands, then the peak is indeed stiff.
Definitely fold gently.
Ready to go in…
They rose a lot but started sinking when they got out of the oven so I just dumped a bit of icing sugar on top 🙂
They tasted lemony and heavenly and it was totally worth the rushing around the kitchen!