And what can be better for dessert than a lemon souffle? Souffles are light and airy and have the perfect texture. They are so good.
Many people are afraid of making souffles, but really they are quite easy to make. They usually go together fairly quickly. And not only that they make an impressive presentation.
The main thing you have to remember with souffles is that you need to serve them right away. They are best warm and right from the oven. This is not a dessert that you would want to make in the morning and serve after dinner. It just won’t work or taste quite the same as it does fresh from the oven.
If you love lemon as much as I do, or need an impressive dessert to serve, try lemon souffles. I think you will love them.
- ½ cup sugar plus ¼ cup sugar
- 1 tablespoon cornstarch
- ¾ cup milk
- 3 eggs separated and at room temperature
- 2 tablespoon butter
- 5 tablespoons lemon juice
- Preheat oven to 400 degrees.
- Butter six ramekins and place on a baking sheet.
- In a pan combine ½ cup sugar and cornstarch. Whisk in milk and egg yolks.
- Add butter and bring to a boil over medium high heat whisking constantly until mixture thickens and forms a pudding like consistency. This will take 2- 3 minutes.
- Mix in lemon juice. Then put through a strainer to remove lumps and place in a large bowl.
- In a separate bowl beat egg whites with an electric mixer until frothy. Slowly add remaining ¼ cup sugar and continuing beating until stiff peaks form.
- Fold egg whites into the lemon pudding mixture. Spoon batter carefully into ramekins.
- Bake 13-15 minutes or until baked and set.
- Serve immediately. (It is normal for a souffle to fall after being removed from the oven, but it will still taste wonderful)
This post linked to Tasty Tuesday.