Skillet Lemon Souffle Recipes

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LEMON SOUFFLE



Lemon Souffle image

An easy recipe for quick lemon souffles that never fails. Lemon curd is topped with a lemony souffle and baked into a light dessert.

Provided by Elaine Lai

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 egg
1 large lemon, zested and juiced
¼ cup castor sugar or superfine sugar
1 teaspoon cornstarch
2 tablespoons unsalted butter, cubed
3 egg whites
5 tablespoons castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and juiced
2 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
  • In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
  • Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 38.9 g, Cholesterol 215.4 mg, Fat 10.5 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 67.9 mg, Sugar 31.9 g

SKILLET LEMON SOUFFLE



Skillet Lemon Souffle image

From the wizards at Cook's Illustrated - except it's not on their website, so cribbed from Leite's Culinaria. http://bit.ly/PKPtCc Don't open the oven door during the first seven minutes of baking this lemon souffle, but do check the souffle regularly for doneness during the final few minutes of baking. Be ready to serve the souffle immediately after removing it from the oven. Using a 10-inch traditional (not nonstick) skillet is essential to getting the right texture and height in the lemon souffle.

Provided by DrGaellon

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

5 large eggs, separated
1/4 teaspoon cream of tartar
2/3 cup granulated sugar (4 2/3 ounces)
1/8 teaspoon table salt
1/3 cup lemon juice, squeezed from 2 to 3 lemons
1 teaspoon grated lemon zest
2 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
confectioners' sugar, for dusting

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 375°F (190°C). Using an electric mixer, whip the egg whites and cream of tartar together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup of the granulated sugar and the salt, then increase the mixer speed to medium-high, and continue to whip until stiff peaks form, 3 to 5 minutes. Gently transfer the whites to a clean bowl and set aside.
  • Using an electric mixer (no need to wash the mixing bowl), whip the yolks and the remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in the lemon juice, zest, and flour until incorporated, about 30 seconds.
  • Fold one-quarter of the whipped egg whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg whites until just incorporated.
  • Melt the butter in a 10-inch ovenproof (not nonstick) skillet over medium-low heat. Swirl the pan to coat it evenly with the melted butter, then gently scrape the lemon souffle batter into the skillet and cook over medium-low heat until the edges begin to set and bubble slightly, about 2 minutes.
  • Transfer the skillet to the oven and bake the souffle until puffed, the center jiggles slightly when shaken, and the surface is golden, 7 to 11 minutes. Using a potholder (the skillet handle will be hot), remove the skillet from the oven. Dust the soufflé with the confectioners' sugar and serve immediately.
  • Variation: Chocolate-Orange Souffle. Follow the recipe, substituting 1 tablespoon grated zest from 1 orange for the lemon zest, and 1/3 cup orange juice for the lemon juice. Gently fold 1 ounce finely grated bittersweet chocolate (about 1/2 cup) into the souffle batter after incorporating all of the whites in step 3.

WARM LEMON SOUFFLES



Warm Lemon Souffles image

Categories     Milk/Cream     Dessert     Bake     Lemon     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup plus 1 tablespoon whole milk
3/4 cup sugar
3 1/2 tablespoons cornstarch
3 large egg yolks
5 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
5 large egg whites

Steps:

  • Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
  • Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.

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