MEYER LEMON SOUFFLE
Steps:
- Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
- In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
- Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
- Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
- Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
- Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 20 grams, TransFat 0 grams
MEYER LEMON SOUFFLé
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
- Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
- Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
- Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
- Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
- Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.
FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
- In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
- Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
- In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.
Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g
GRANDMA'S RECIPE OF THE MONTH: MEYER LEMON CUSTARD SOUFFLé
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Sift the flour. Add the sugar, salt and butter. Using a standing mixer, blend ingredients.
- Beat the egg yolks with a fork and add to mixture. Mix until well blended.
- Using a handheld mixer, whip the egg whites until stiff. Fold into pudding.
- Pour pudding mixture into a buttered soufflé dish. Place dish in a pan of hot water. Water should be about 2 inches deep.
- Bake 25-30 minutes until a tester comes out clean. Allow soufflé to rest 30 minutes before serving. It can also be served chilled.
More about "meyer lemon souffle recipes"
HOW TO MAKE MEYER LEMON SOUFFLé | TASTING TABLE …
From tastingtable.com
4/5 (30)Category DessertCuisine French, Regional AmericanTotal Time 1 hr 35 mins
- Preheat the oven to 375°. Using a pastry brush, butter four 10-ounce ramekins using an upward brushstroke. Lightly dust each ramekin with castor sugar, shaking out the excess. Place the ramekins in the refrigerator for 5 to 10 minutes so that the butter solidifies.
- In a mixing bowl, whisk together the egg yolks and sugar until the yolks have nearly doubled in size and have become thick and yellow. Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling.
- Return the mixture to a 2-quart saucepan with the remaning milk over medium-low heat, whisking constantly until slightly thickened, 5 to 6 minutes. Remove the saucepan from the heat and whisk in the butter, Meyer lemon juice and zest and vanilla. Transfer to a large mixing bowl and press plastic wrap directly onto the surface of the pastry cream and allow it to sit at room temperature for 15 minutes.
- In a large mixing bowl or in the bowl of a stand mixer, beat the egg whites, cream of tartar and a pinch of salt together until foamy. Continue to beat while gradually adding 1 tablespoon of sugar until stiff, glossy peaks form.
15 MEYER LEMON RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
MEYER LEMON SOUFFLE - A CLASSIC TWIST
From aclassictwist.com
Reviews 24Servings 4Cuisine FrenchCategory Custards/Pastries
- Grease the inside of soufflé dishes with baking spray or butter. You will need 4 6-ounces dishes.
- Into a medium saucepan, add the flour. Whisk in the milk, little by little, until a smooth cream forms. Then add the rest of the milk and whisk to combine. Add in the sugar and place the saucepan over medium-high heat. Stirring continuously bring the mixture to a boil. Once boiling, keep stirring for an additional minute, as the mixture thickens. Remove from heat and whisk for another minute to cool slightly. Whisk in the egg yolks, one by one. Add in the butter, vanilla extract, lemon zest and juice. Whisk to combine all.
- In a separate large bowl, beat the egg whites and salt until soft peaks form. With the mixer going, sprinkle in the granulated sugar and beat until stiff shining peaks form.
MEYER LEMON SOUFFLéS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 369 per serving
- Lightly butter 6 ramekins, 1 1/4- to 1 1/2-cup size. Evenly space in a 10- by 15-inch rimmed baking pan.
- Melt 4 tablespoons butter in a 2- to 3-quart pan over medium-high heat. Whisk in flour, then half-and-half and 1/3 cup granulated sugar. Whisk constantly until mixture comes to a boil; boil 30 seconds. Remove from heat. Whisk in 1/3 cup lemon juice, yolks, and 2 teaspoons lemon peel.
- In the bowl of a mixer, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Beat in 1/3 cup granulated sugar, 1 tablespoon at a time, just until whites hold straight, glossy peaks when beaters are lifted.
MEYER LEMON SOUFFLE - LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
3/5 (11)Estimated Reading Time 7 mins
- Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch, sugar and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.
- Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperate.
- Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to "break up" and start to get foamy. Add cream of tartar and continue whisking.
LEMON SOUFFLE WITH RASPBERRY SAUCE - WENT HERE 8 THIS
From wenthere8this.com
5/5 (2)Total Time 35 minsCategory DessertCalories 139 per serving
MEYER LEMON PUDDING CAKE RECIPE - TWO PEAS & THEIR …
From twopeasandtheirpod.com
4.6/5 (25)Estimated Reading Time 4 mins
- Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
- In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
- Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
CHILLED MEYER LEMON SOUFFLES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
Cuisine FrenchTotal Time 30 minsCategory DessertCalories 300 per serving
- The souffles can made in one large bowl (and then scooped out into servings), layered into parfait glasses with raspberries, or spooned into 4 4-oz ramekins. If you choose to serve them in ramekins (as seen the photos), you will need to make foil collars for the ramekins. Cut off four pieces of foil, each long enough to fit around the edge of the ramekins and about 9 inches wide. Then fold the foil over twice so it is 3 inches wide. Circle the ramekin and tape the foil in place. Spray or rub the inside of the foil collar with vegetable oil.
- In a small bowl, mix together the lemon juice and lemon zest. Sprinkle the gelatin over the lemon juice and set aside.
- Heat the milk and 1/4 cup of the sugar in a medium saucepan over medium-low heat until the milk is hot and beginning to steam and the sugar is dissolved, about 5 minutes. While you are waiting for the milk, whisk together the egg yolks, 2 tbsp of the sugar, and the cornstarch in a medium bowl. Keep whisking until the mixture is light yellow and thick, about 2 minutes. Once the milk is done, gradually pour the milk into the yolks while whisking the yolks constantly. Add about half the milk this way. Then begin pouring and whisking the milk and yolk mixture into the saucepan with the rest of the milk. Continue whisking as you heat the custard until it thickens to coat a spoon and reaches 185F on a thermometer, 5-6 minutes. Strain the mixture back into the medium bowl and then stir in the lemon juice and gelatin. Place the custard into the ice bath to cool to about 95F.
MEYER LEMON SOUFFLéS | REALITY BAKES
From realitybakes.com
4.7/5 (3)Servings 8Cuisine FrenchCategory Dessert
- Place a rimmed baking sheet in the oven and preheat to 375° F. Brush 8 six-ounce ramekins with softened butter and dust the bottoms and sides with granulated sugar. Set aside.
- Fill a large saucepan with a few inches of water and bring to a simmer. You’ll be using this as a double boiler for the lemon curd.
- In a large heatproof bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar. Add the lemon zest, lemon juice, flour and a pinch of salt and whisk until smooth. Add the milk and whisk again until smooth. Place the bowl over the simmering water and constantly whisk the mixture as it thickens. When thick enough to coat a spoon, remove from heat and strain the curd through a fine mesh sieve into a large mixing bowl. Add the softened butter and stir until butter is completely melted and incorporated. Set curd aside.
- In a clean mixing bowl, start whisking the egg whites. When eggs are foaming, add the cream of tartar and whisk until soft peaks form. Add the remaining ¼ cup of granulated sugar and whip into firm peaks.
MEYER LEMON SOUFFLéS RECIPE - SUNSET MAGAZINE
From sunset.com
Servings 6Calories 369 per servingEstimated Reading Time 3 mins
- Lightly butter 6 ramekins, 1 1/4- to 1 1/2-cup size. Evenly space in a 10- by 15-inch rimmed baking pan.
- Melt 4 tablespoons butter in a 2- to 3-quart pan over medium-high heat. Whisk in flour, then half-and-half and 1/3 cup granulated sugar. Whisk constantly until mixture comes to a boil; boil 30 seconds. Remove from heat. Whisk in 1/3 cup lemon juice, yolks, and 2 teaspoons lemon peel.
- In the bowl of a mixer, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Beat in 1/3 cup granulated sugar, 1 tablespoon at a time, just until whites hold straight, glossy peaks when beaters are lifted.
MEYER LEMON SOUFFLE' CAKE - RECIPE - THE EGG FARM
From ohthatsgood.com
Estimated Reading Time 3 mins
- Beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until well combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add the lemon juice, flour, and sour cream. Set aside.
- Beat the egg whites at medium speed until foamy. Add the salt, and beat until the whites form stiff peaks. Don't over-beat or the egg whites will dry out. Add half the whites to the lemon mixture and gently fold until the whites are fully combined. Fold in the remaining egg whites until fully incorporated. Don't over mix. Transfer the batter to the prepared soufflé dish. Place the soufflé dish in a larger baking pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake for 50 to 60 minutes until the top is golden brown, the center is just set. If it jiggles, bake for another 5-10 minutes. Leave the oven door closed during the main baking or the soufflé will fall. Remove the soufflé dish from the water bath and cool on a rack until room temperature.
- Garnish with a light dusting of powdered sugar before serving and serve slightly warm or room temperature.
MEYER LEMON SOUFFLE | SOUFFLE RECIPE DESSERT, SOUFFLE ...
From pinterest.com
Estimated Reading Time 7 mins
20 MEYER LEMON RECIPES THAT’LL MAKE YOU GLAD IT’S …
MEYER'S LEMON CUSTARD SOUFFLé (NUT-FREE) ~ THE PALEO …
From thepaleomom.com
Reviews 12Estimated Reading Time 8 mins
MEYER LEMON SOUFFLE | THE MISSING LOKNESS
From themissinglokness.com
Estimated Reading Time 3 mins
MEYER LEMON SOUFFLE - RELUCTANT ENTERTAINER - RECIPES ...
From reluctantentertainer.com
Reviews 12Servings 4
MEYER LEMON SOUFFLé | RECIPE | DESSERT RECIPES, JUST ...
From pinterest.co.uk
MEYER LEMON SOUFFLé | RECIPE | MEYER LEMON, SWEET …
From pinterest.ca
MEYER LEMON SOUFFLE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love