Recipe by Chef Kate
This is strictly for lemon lovers--a seriously lemony souffle. It's flour-less, thickened with cornstarch.
- 8 fluid ounces lemon juice
- 8 fluid ounces heavy cream
- 1 tablespoon lemon rind, grated
- 4 egg yolks
- 8 ounces granulated sugar
- 40 g cornstarch
- 12 egg whites
- butter, melted, as needed
- sugar, granulated, as needed
Directions See How It's Made
- Prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan. Add the grated lemon zest and bring the cream to a boil.
- In a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy. Whisk in the cornstarch until well blended.
- Temper the egg mixture with one third of the lemon cream.
- Return the egg mixture to the saucepan. Bring the mixture to a boil whisking constantly.
- Remove from the heat when thickened and cover with plastic wrap. Do not chill.
- Whip the egg whites until foamy then add the remaining sugar gradually. Whip the mixture until stiff but not dry.
- Fold the whites into the hot lemon mixture in 3 additions.
- To bake the soufflés, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar. Pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim. Bake immediately.
- Bake at 375°F (190°C) until well puffed and lightly browned, about 20-25 minutes. Do not touch the soufflé to test doneness.
- Sift powdered sugar over the top of the soufflés and serve immediately.