Lemon Souffle

Name: Lemon Souffle
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: european
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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Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 to 6 servings

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.