Lemon Souffle Recipes

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LEMON SOUFFLé



Lemon Soufflé image

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Provided by Mark Bittman

Categories     dinner, lunch, custards and puddings, dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

About 1 teaspoon unsalted butter for the dish
1 cup sugar, plus some for the dish
6 eggs, separated
1 tablespoon minced or grated lemon or orange zest
1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
Pinch salt

Steps:

  • Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
  • Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams

LEMON SOUFFLES



Lemon Souffles image

These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 6

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Garnish: confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
  • Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
  • Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
  • Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
  • Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

LEMON SOUFFLE



Lemon Souffle image

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

4 egg yolks
1 c sugar
1 lemon (juice and grated rind)
4 egg whites beaten to stiff peaks

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

THE ULTIMATE FRENCH LEMON SOUFFLé



The Ultimate French Lemon Soufflé image

A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.

Provided by Rebecca Franklin

Categories     Dessert

Time 40m

Yield 6

Number Of Ingredients 15

For the Soufflé Dish:
2 tablespoons salted butter, melted
4 tablespoons granulated sugar
For the Soufflé Mixture:
1 1/3 cups whole milk, divided
7 tablespoons granulated sugar, divided
1/3 cup all-purpose flour
2 teaspoons lemon zest
4 large egg yolks
1 1/2 tablespoons butter, cold
2 teaspoons vanilla extract
4 large egg whites
For Garnishing:
Confectioners' sugar, for dusting
Fresh berries

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
  • In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
  • Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
  • Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
  • Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
  • Stir and cook the mixture until it has thickened, or about 1 minute.
  • Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
  • Stir in the vanilla extract.
  • In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
  • Continue beating the egg whites on high speed until they hold stiff glossy peaks.
  • Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
  • The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
  • Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
  • Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
  • Enjoy!

Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

LEMON SOUFFLé



Lemon Soufflé image

Provided by Julia Reed

Categories     dinner, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 11

Softened butter for greasing dish
5 tablespoons granulated sugar
1 cup milk
3 large egg yolks
1 tablespoon vanilla
1/4 cup all-purpose flour
2 tablespoons finely grated lemon rind
4 tablespoons fresh lemon juice
1 tablespoon powdered sugar, plus more for sprinkling
5 large egg whites
Lightly whipped cream or cold crème anglaise for serving

Steps:

  • Preheat oven to 400 degrees. Butter an 8-cup soufflé dish and dust the bottom and sides with 2 tablespoons of the granulated sugar, shaking out excess.
  • Heat the milk to boiling in a heavy saucepan. Remove from heat. Whisk the egg yolks, vanilla and 1 tablespoon of the granulated sugar until well blended, then whisk in the flour. Whisk in the hot milk in a thin, steady stream and blend until smooth. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture is very thick, about 2 minutes. Remove from heat.
  • Mix the lemon rind, lemon juice and 1 tablespoon powdered sugar in a cup and whisk into the egg yolk mixture. (At this point, the soufflé base can be refrigerated, covered with plastic wrap directly on its surface, for up to a day.) If the soufflé base is still warm, whisk briefly until smooth. Otherwise, place over low heat, whisk until just warm, and remove from heat.
  • Beat the egg whites until soft peaks form. Sprinkle in the remaining 2 tablespoons granulated sugar and beat until stiff and shiny. Fold 1/4 of the whites into the soufflé base. Gently fold in the rest, being careful not to deflate mixture. A few white streaks may remain.
  • Turn the mixture into the prepared dish and place on the center rack in the oven. Immediately reduce oven temperature to 375 degrees. Bake until soufflé is puffed and brown, about 20 to 25 minutes. (It should still wobble a bit.) Sprinkle powdered sugar over the top and serve immediately with lightly whipped cream or very cold créme anglaise.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 22 grams, TransFat 0 grams

LEMON SOUFFLE TART



Lemon Souffle Tart image

This recipe transforms the classic American lemon meringue pie into an elegant lemon souffle tart that enjoys the textural advantages of souffle without it's downside (the looming threat of imminent collapse). Unlike the traditional tyrannical souffle, which must be slavishly served the instant it emerges from the oven, this tart can be made ahead of time, at your leisure, and served at room temperature. Now, that's progress...

Provided by MarieRynr

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

8 eggs, separated
2/3 cup sugar
1 lemon, zest of, grated
1 tablespoon all-purpose flour
4 lemons, juice of
1 tablespoon unsalted butter, softened
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 10 inch sweet tart crust, baked and glazed with
egg white

Steps:

  • Preheat oven to 400*F.
  • Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
  • Transfer to a double boiler and add the lemon juice.
  • Whisk over medium heat until thick and set.
  • Remove from the heat and whisk in the butter.
  • Cover and set aside.
  • Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
  • Add the remaining 1/3 cup sugar and beat until firm peaks form.
  • By hand, whisk one third of the egg whites into the yolk mixture.
  • Using a rubber spatula, fold in the remaining whites.
  • Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
  • Let cool before serving.

Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 2.5, Cholesterol 215.3, Sodium 106.8, Carbohydrate 19.8, Fiber 0.1, Sugar 17.6, Protein 6.5

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