Hot Lemon Souffles Recipes

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LEMON SOUFFLE



Lemon Souffle image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

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

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



Lemon Souffles image

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

2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Garnish: confectioners' sugar

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.

LEMON SOUFFLé



Lemon Soufflé image

This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Provided by Mark Bittman

Categories     dinner, lunch, custards and puddings, dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

About 1 teaspoon unsalted butter for the dish
1 cup sugar, plus some for the dish
6 eggs, separated
1 tablespoon minced or grated lemon or orange zest
1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur
Pinch salt

Steps:

  • Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
  • Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams

HOT LEMON SOUFFLES



Hot Lemon Souffles image

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

1/2 cup unsalted butter
3/4 cup sugar
1/2 cup fresh lemon juice
2 1/2 teaspoons finely minced lemon peel
4 large eggs, separated

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.

THE ULTIMATE FRENCH LEMON SOUFFLé



The Ultimate French Lemon Soufflé image

A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.

Provided by Rebecca Franklin

Categories     Dessert

Time 40m

Yield 6

Number Of Ingredients 15

For the Soufflé Dish:
2 tablespoons salted butter, melted
4 tablespoons granulated sugar
For the Soufflé Mixture:
1 1/3 cups whole milk, divided
7 tablespoons granulated sugar, divided
1/3 cup all-purpose flour
2 teaspoons lemon zest
4 large egg yolks
1 1/2 tablespoons butter, cold
2 teaspoons vanilla extract
4 large egg whites
For Garnishing:
Confectioners' sugar, for dusting
Fresh berries

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
  • In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
  • Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
  • Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
  • Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
  • Stir and cook the mixture until it has thickened, or about 1 minute.
  • Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
  • Stir in the vanilla extract.
  • In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
  • Continue beating the egg whites on high speed until they hold stiff glossy peaks.
  • Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
  • The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
  • Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
  • Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
  • Enjoy!

Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

LEMON AND RASPBERRY SOUFFLE



Lemon and Raspberry Souffle image

Provided by Food Network

Categories     dessert

Time 55m

Yield 1 large souffle or 6 individua

Number Of Ingredients 16

1 egg
4 large yolks
2 cups milk
1 1/2 teaspoons sugar
3/4 cup flour
1/4 cup cornstarch
2 tablespoons butter, cut up
Butter and sugar, for preparing the ramekins, at room temperature
3/4 cup souffle base
4 tablespoons lemon juice
1/2 lemon, zested
4 egg whites
2 pinches cream of tartar
Heaping 1/3 cup sugar
3 teaspoons raspberry or blackberry coulis or jam
12 fresh raspberries

Steps:

  • Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
  • Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.

HOT LEMON SOUFFLES



Hot Lemon Souffles image

An impressive dessert to serve to guests! Don't let the word "souffle" intimidate you! This recipe is very "doable". If you're serving something on the heavy side as your main course, this light and airy dessert is the perfect ending!

Provided by yooper

Categories     Dessert

Time 1h

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup unsalted butter
3/4 cup sugar
1/2 cup fresh lemon juice
2 1/2 teaspoons finely minced lemons, rind of
4 large eggs, seperated

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.
  • 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 souffle 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 souffles until golden brown on top, about 14 minutes.
  • Using tongs as aid, remove souffles from water and serve immediately.

Nutrition Facts : Calories 1721.1, Fat 112, SaturatedFat 64.5, Cholesterol 1090, Sodium 294, Carbohydrate 162.9, Fiber 1, Sugar 154.6, Protein 26.7

LEMON SOUFFLES WITH WARM RASPBERRY SAUCE



Lemon Souffles with Warm Raspberry Sauce image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 6

Number Of Ingredients 8

2 tablespoons unsalted butter, plus more at room temperature for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks, plus 10 large egg whites at room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Confectioners' sugar, for dusting
Warm Raspberry Sauce, for serving

Steps:

  • Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees. Butter six 10-ounce souffle dishes, 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, 3 to 4 minutes. Whisk in butter and lemon juice.
  • Whisk whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Stir one-third of the whites into yolk mixture. Gently fold in remaining whites using a rubber spatula.
  • Fill each souffle dish to the top; 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 with raspberry sauce before souffles lose their height.

WARM LEMON SOUFFLES



Warm Lemon Souffles image

Categories     Milk/Cream     Dessert     Bake     Lemon     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup plus 1 tablespoon whole milk
3/4 cup sugar
3 1/2 tablespoons cornstarch
3 large egg yolks
5 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
5 large egg whites

Steps:

  • Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
  • Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.

HOT LEMON SOUFFLES



Hot Lemon Souffles image

This is strictly for lemon lovers--a seriously lemony souffle. It's flour-less, thickened with cornstarch.

Provided by Chef Kate

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

8 fluid ounces lemon juice
8 fluid ounces heavy cream
1 tablespoon lemon rind, grated
4 egg yolks
8 ounces granulated sugar
40 g cornstarch
12 egg whites
butter, melted, as needed
sugar, granulated, as needed

Steps:

  • Prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan. Add the grated lemon zest and bring the cream to a boil.
  • In a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy. Whisk in the cornstarch until well blended.
  • Temper the egg mixture with one third of the lemon cream.
  • Return the egg mixture to the saucepan. Bring the mixture to a boil whisking constantly.
  • Remove from the heat when thickened and cover with plastic wrap. Do not chill.
  • Whip the egg whites until foamy then add the remaining sugar gradually. Whip the mixture until stiff but not dry.
  • Fold the whites into the hot lemon mixture in 3 additions.
  • To bake the soufflés, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar. Pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim. Bake immediately.
  • Bake at 375°F (190°C) until well puffed and lightly browned, about 20-25 minutes. Do not touch the soufflé to test doneness.
  • Sift powdered sugar over the top of the soufflés and serve immediately.

Nutrition Facts : Calories 231.9, Fat 10.5, SaturatedFat 6.1, Cholesterol 108.2, Sodium 78.4, Carbohydrate 29.7, Fiber 0.2, Sugar 23.6, Protein 5.9

LEMON PUDDING SOUFFLES



Lemon Pudding Souffles image

With their tangy lemon flavor and creamy texture, these pretty little souffles make the perfect finish to a special meal. Dress up each serving with lemon peel or other garnish.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1 large egg, separated
1/3 cup sugar
1/3 cup 2% milk
1 tablespoon butter, melted
1 tablespoon all-purpose flour
Dash salt
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
Coarse sugar, edible pansies and fresh mint leaves, optional

Steps:

  • In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest., In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined. , Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish. , Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

Nutrition Facts : Calories 255 calories, Fat 9g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 175mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

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