Hot Lemon Souffles
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar
- 1⁄2 cup fresh lemon juice
- 2 1⁄2 teaspoons finely minced lemons, rind of
- 4 large eggs, seperated
directions
- Butter six 3/4-cup ramekins; dust with sugar.
- Melt 1/2 cup butter in heavy medium saucepan over medium-low heat.
- Add sugar and stir until mixture is opaque, about 2 minutes.
- Stir in lemon juice and lemon peel.
- Whisk in yolks.
- Cook over medium-low heat until mixture thickens and thermometer registers 180 F, whisking constantly, about 12 minutes (do not boil).
- Transfer mixture to large bowl and cool to room temperature, about 30 minutes.
- Position rack in center of oven and preheat to 400.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
- Fold 1/4 of beaten egg whites into lemon mixture to lighten.
- Fold remaining beaten egg whites into lemon mixture.
- Divide souffle mixture among prepared ramekins.
- Place filled ramekins in large roasting pan.
- Fill pan with enough hot water to come halfway up sides of ramekins.
- Bake souffles until golden brown on top, about 14 minutes.
- Using tongs as aid, remove souffles from water and serve immediately.
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!