Friday, August 3, 2012

Lemon Soufflé

Remember when my grandmother gave me a GIGANTIC lemon from her garden? Well, a couple weeks ago she did it again. She sent me home with a bag full of lemons which just forced me to come up with something to make in the kitchen (and we all know how much I hate that). The first creation? Lemon soufflé. Soufflé is typically made with chocolate (which I adore), but in the summertime, I think it's nice to have something a little lighter and fresher for dessert. This can be served with or without ice cream, but I think vanilla ice cream adds that perfect "cream-sicle" element to this summer dessert.

Be on the lookout for a recipe for peach lemonade next week (another perfect way to use fresh lemons).

Lemon Soufflé
From Better Homes & Gardens
Yield: 6 small ramekins
Prep Time: 25 minutes
Bake Time: 40 minutes
Total Time: about an hour


6 Tablespoons granulated sugar
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 Tablespoon butter, melted
2 egg yolks
1 cup milk
3 egg whites
Powdered sugar
Non-stick cooking spray


Pre-heat oven to 350 degrees. Lightly coat six small ramekins with cooking spray. Set aside. In a large bowl, combine 2 Tablespoons of granulated sugar with flour. Whisk in lemon juice, lemon peel and melted butter until smooth. In a small bowl, whisk together egg yolks and milk. Whisk egg yolk mixture into flour mixture just until combined. Set aside.

In a medium bowl, mix egg whites with an electric mixer on medium to high speed until soft peaks form (the tips of the mixture should curl a little bit when you lift the beaters out of the mixture). Gradually add remaining 4 Tablespoons of granulated sugar, beating on high speed until stiff peaks form (tips stand straight when beaters are lifted out of the mixture). Stir a small amount of beaten egg whites into lemon mixture to lighten. Gently fold in remaining beaten egg whites (batter will be thin).

Pour batter evenly into prepared ramekins. Place individual ramekins in a 13x9x2-inch baking pan and pour boiling water in the pan to a depth of about 1 inch. Place baking pan on an oven rack.

Bake for about 40 minutes or until tops spring back when lightly touched and tops are golden-brown. Carefully remove ramekins from baking dish and let cool on a wire rack for about 5 minutes. Sprinkle lightly with sifted powdered sugar. Serve warm with vanilla ice cream.


Mal said...

This looks so fabulous.

Mal @ The Chic Geek

Stacy said...

thanks for the mouth watering afternoon read!

Gina said...

Look so fluffy and delicious!!!

Japolina said...

Looks yummy.

Ana Degenaar said...

Wow! All I can say is gimme gimme!

look see said...

Looks and sounds delicious!

design roundup said...

OMG! My mouth is watering. You have some of the best recipes! Another one for me to try.
xo, Londa

Brittanie said...

Definitely adding this to my "To Cook" list!