Lemon Souffle Recipe Mary Berry Recipes
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
LEMON SOUFFLE
I've searched but cannot find a lemon souffle that does not have flour in it... like my mother's recipe so I am including it for that brave soul who would like to make a souffle. It sounds easy enough... enjoy!
Provided by Marcia McCance
Categories Eggs
Number Of Ingredients 4
Steps:
- 1. Beat egg yolks until thick and lemon colored
- 2. Add sugar gradually and continue beating
- 3. Add lemon rind and juice
- 4. Fold in whites of egg beaten stiff
- 5. Put into buttered baking dish and set in pan of hot water -- bake 40 minutes 350 oven
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HOW TO MAKE A SOUFFLé RECIPE - BBC FOOD
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Category Desserts
- Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess.
- Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter).
- Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells.
- Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard).
- Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven.
- Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste.
- Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.
- Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream.
- Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick.
- When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture.
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