Recipe courtesy of The Shed
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.

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