LEMON SOUFFLE
Steps:
- 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.
LEMON SOUFFLES
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
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.
SUGAR FREE LEMON RICOTTA SOUFFLE (SOUTH BEACH DIET FRIENDLY)
Make and share this Sugar Free Lemon Ricotta Souffle (South Beach Diet Friendly) recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 25m
Yield 2 c, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Whisk together all ingredients except egg whites and half of sugar subtitute.
- Mix egg whites and half of sugar substitute until soft peaks form (approx 2 to 3 minutes).
- Gently fold egg whites, one-third at a time, into ricotta mixture just until combined.
- Spoon into ramekins.
- Bake until souffles have risen and are set and slightly browned (approx 15 minutes).
- Serve immediately.
Nutrition Facts : Calories 124.8, Fat 7.3, SaturatedFat 3.8, Cholesterol 124.8, Sodium 150.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.5, Protein 10.2
EASY LEMON SOUFFLE
Make and share this Easy Lemon Souffle recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.
- Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.
- Cook over medium heat, stirring constantly, until the mixture begins to boil.
- Remove from heat; stir in the lemon rind and juice; cool.
- Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.
- Fold the egg whites and whipped cream into yolk mixture.
- Spoon into a 1-quart dish; cover and chill.
Nutrition Facts : Calories 288.8, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.2, Sodium 102.2, Carbohydrate 31, Fiber 0.8, Sugar 28, Protein 5.2
HOT LEMON SOUFFLES
Categories Dairy Egg Dessert Bake Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 5
Steps:
- Butter six 3/4-cup ramekins; dust with sugar. Melt 1/2 cup butter in heavy medium saucepan over medium-low heat. Add sugar and stir until mixture is opaque, about 2 minutes. Stir in lemon juice and lemon peel. Whisk in yolks. Cook over medium-low heat until mixture thickens and thermometer registers 180°F, whisking constantly, about 12 minutes (do not boil). Transfer mixture to large bowl and cool to room temperature, about 30 minutes.
- Position rack in center of oven and preheat to 400°F. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of beaten egg whites into lemon mixture to lighten. Fold remaining beaten egg whites into lemon mixture.
- Divide souffl° mixture among prepared ramekins. Place filled ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake souffl°s until golden brown on top, about 14 minutes. Using tongs as aid, remove souffl°s from water and serve immediately.
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- Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.
- In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.
- In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.
- Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.
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Category Vegetarian Easter RecipesCalories 158 per servingTotal Time 50 mins
- Preheat oven to 350 degrees F. Lightly coat six 8-ounce individual souffle dishes with cooking spray; place dishes on a baking sheet. Refrigerate until ready to fill.
- In a small saucepan, stir together granulated sugar, flour and salt. Whisk in milk and lemon juice until combined. Cook and stir over medium-low heat for 8 to 10 minutes or until mixture is thickened and bubbly. Stir in lemon zest. Remove from heat.
- In a large bowl, beat egg yolks with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon- colored. Stir milk mixture into yolks to combine.
- Thoroughly wash beaters with warm, soapy water. In another large bowl, beat egg whites with an electric mixer on medium to high speed until foamy. Add cream of tartar. Beat on high speed until stiff peaks form (tips stand straight).
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