Recipe by Leslie in Texas
These delectable little souffles have a tart lemon curd-like layer sandwiched between layers of fluffy lemon souffle. This can also be made in a 32 oz. souffle dish. The recipe is from an April 1984 issue of Bon Appetit.Refrigerating and freezing times are not included in prep time.
- 1⁄2 cup sugar
- 1⁄2 cup fresh lemon juice, strained
- 6 tablespoons unsalted butter
- 5 egg yolks
- 1 tablespoon lemon peel, finely grated
- 10 egg yolks, room temperature
- 1 1⁄4 cups sugar
- 2⁄3 cup fresh lemon juice, strained
- 2⁄3 cup water
- 2 tablespoons lemon peel, finely grated
- 2 3⁄4 cups whipping cream
Directions See How It's Made
- For Filling.
- Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil.
- Pour into nonaluminum container; cool to room temperature.
- Cover and refrigerate until very cold and firm.
- (Can be prepared 2 weeks ahead and chilled.).
- For Souffle.
- Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside.
- Place yolks in large mixer bowl and whisk to blend well.
- Bring large saucepan of water to gentle simmer.
- In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
- Increase heat and bring to a boil;whisk into yolks in bowl.
- Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil.
- Set souffle base aside until cool, stirring mixture occasionally.
- Beat 2 1/2 cups whipping cream to soft peaks.
- Fold into cooled souffle base.
- Fill each prepared dish 3/4 full.
- Whip remaining 1/4 cup cream to stiff peaks.
- Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
- Spoon thin layer into each dish,spreading evenly.
- Spoon remaining souffle base into dishes,smoothing tops if necessary.
- Cover and freeze until firm, about 4 hours.
- Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
- Pipe single star or rosette in center of each souffle; remove paper collars.
- If souffles are solidly frozen, let soften slightly in refrigerator before serving.