Recipe courtesy of
Lemon Souffle
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 3/4 cup sugar
  • 1 tablespoon melted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 6 eggs, separated
  • 2 lemons, zested and juiced
  • Butter or shortening, for greasing

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot

Recipe courtesy of Luke Nguyen

Cheese Souffle

Recipe courtesy of Alton Brown

Chocolate Souffle

Frozen Souffle

Gianduja Souffle

Recipe courtesy of Giada De Laurentiis

Chocolate Souffle

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here