Lemon Souffle

Recipe courtesy The Shed
TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 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
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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.
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