Lemon Souffle Tart Recipes

LITTLE LEMON SOUFFLES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
• Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
• Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
• Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
• Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
• Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

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 SOUFFLé TARTLETS

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
• For filling:
• Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
• Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
• Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.

RUSTIC MEYER LEMON TART

Steps:

• Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
• Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
• Bake tart shell until golden, about 25 minutes. Let cool completely.
• Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
• Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON SOUFFLE TART

Steps:

• Preheat oven to 400*F.
• Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
• Transfer to a double boiler and add the lemon juice.
• Whisk over medium heat until thick and set.
• Remove from the heat and whisk in the butter.
• Cover and set aside.
• Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
• Add the remaining 1/3 cup sugar and beat until firm peaks form.
• By hand, whisk one third of the egg whites into the yolk mixture.
• Using a rubber spatula, fold in the remaining whites.
• Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
• Let cool before serving.

THE ULTIMATE FRENCH LEMON SOUFFLé

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!

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.

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-LIME SOUFFLE TART

Steps:

• Lemon Curd (makes 2 cups, only use 1 1/2 cups).
• In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
• Whisk in the lemon zest, juice, and salt.
• Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
• Remove the bowl from the heat, and whisk in the butter.
• Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
• Whisk until cool.
• Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
• The curd will keep for up to 3 days in the refrigerator.
• Almond Crust.
• To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
• Beat in the egg and zest.
• In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
• Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
• Mix until dough is smooth.
• Scrape dough onto a piece of plastic wrap, and form it into a disk.
• Chill for at least 1 hour and up to 3 days.
• Make the tart.
• Preheat the oven to 325°.
• On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
• Fit the dough into a 10-inch tart pan with a removable bottom.
• Trim away any excess dough, and use a fork to prick the crust all over.
• Bake the tart crust until pale golden, 20 to 25 minutes.
• Transfer to a wire rack to cool.
• (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
• To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
• Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
• Continue whisking until mixture gets quite thick, about 8 minutes.
• Strain through a fine sieve into the bowl of an electric mixer, if necessary.
• Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
• Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
• Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
• Spread the lemon curd in an even layer into the bottom of the crust.
• Spoon the soufflé topping onto the lemon curd, mounding it attractively.
• Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
• Dust the top with confectioners' sugar, and serve warm.