Individual Lemon Soufflés Recipes

LEMON SOUFFLES

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.

INDIVIDUAL LEMON SOUFFLéS

Steps:

• Heat oven to 400 degrees F. Evenly spread 6 (1-cup) ramekins with butter, then coat with 4 tablespoons of the granulated sugar; tap out excess sugar. Place prepared ramekins on a baking sheet with sides.
• In a medium saucepan, whisk yolks with 4 more tablespoons of the granulated sugar until blended; whisk in flour until blended. Heat milk in a small saucepan or in microwave until it comes to a boil. Whisk hot milk in a thin stream into yolk mixture until smooth. Cook over medium-low heat, stirring constantly, until mixture starts to bubble and is very thick, about 3 minutes. Scrape mixture into a large bowl; whisk in lemon zest and juice and confectioners' sugar until blended.
• Beat egg whites and cream of tartar in a large bowl until soft peaks form. With mixer on high speed, gradually beat in the remaining 2 tablespoons granulated sugar, until stiff, glossy peaks form. Fold 1/4 of the egg white mixture into yolk mixture to loosen, then fold in the remaining egg white mixture. Spoon soufflé mixture into prepared ramekins to fill completely. Level tops with a small icing spatula until flat.
• Bake 16 minutes, or until puffed and browned. Immediately dust with confectioners' sugar and serve hot with Strawberry Sauce, if desired.
• Strawberry Sauce: Puree in blender 1 (10-ounce) package thawed sliced strawberries in syrup with 2 tablespoons fresh lemon juice until smooth. Strain out seeds. Makes 1 1/2 cups.

LEMON SOUFFLé

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.

LEMON SOUFFLES

Steps:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
• Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
• Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
• In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
• In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
• Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
• Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
• Serve immediately, garnished with confectioners' sugar and the reserved lemon tops.