Lemon Souffles Recipes

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.

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.

Steps:

• Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.)
• Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes.
• Place an oven rack in the center of the oven; preheat the oven to 400 degrees F.
• Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites.
• Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate.
• If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately.
• Copyright 2010 Television Food Network, G.P. All rights reserved

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.

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.

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.

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.

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.