Lemon soufflé

Votes: 1

Time: 40 min.
Complexity: average
Servings: 4-6

A fluffy and delicate lemon soufflé is much easier to make than you might imagine. It's crucial to whisk the egg whites in a perfectly clean bowl; this will ensure the mixture is voluminous and airy, resulting in a perfect finished soufflé. Separately, the whisked egg whites are folded into the batter, which has been infused with lemon zest and juice. The batter is then spooned into the molds and baked in a double boiler. Serve immediately, before the tops have time to fall, and enjoy the magnificent texture and refreshing citrus flavor and aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup sugar
1 tbsp melted butter
2 tbsp. flour
0.5 tsp salt
1 cup of milk
6 eggs, separate the yolks from the whites
Zest and juice of 2 lemons
Butter or shortening to grease the pan

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a 2-liter bowl, combine the sugar, butter, flour, salt, and milk, stirring until smooth. Add the egg yolks and stir until smooth. Add the lemon juice and zest.

In a mixer, beat the egg whites until stiff peaks form. Gently fold the yolk mixture into the whites.
Grease 15 cm diameter molds with butter or shortening. Pour the mixture into them. Pour 1 cm of hot water into a 22 x 30 cm baking pan and place the soufflé molds in it. Bake for 25 minutes or until the tops of the soufflés are puffed and golden brown.

Categories:

recipe / Desserts / Soufflé, puddings, meringues, meringues / European cuisine / French cuisine

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