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 SOUFFLES
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6
Number Of Ingredients 7
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.
LEMONADE SOUFFLE
Steps:
- Preheat the oven to 350 degrees. Butter an 8-cup soufflé dish. Beat the egg yolks and sugar until pale yellow. Stir in the lemonade concentrate. Set aside.
- Beat the egg whites with the salt until soft peaks form. Fold 1/3 of the whites into the yolk mixture. Gently fold in the rest, being careful not to deflate the mixture. Turn into the prepared dish.
- Bake on the center rack for 20 to 25 minutes, until the top is a rich, golden brown. Dust with confectioners' sugar. Serve immediately.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 13 grams, TransFat 0 grams
LEMON SOUFFLE
Steps:
- Special equipment: six 8-ounce ramekins
- Preheat the oven to 400 degrees F.
- Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge.
- Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve.
- Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.
- Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks.
- Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean.
- Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.
- Serve immediately, topped with Creme Anglaise.
- Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil.
- While the cream is heating, whisk together the egg yolks and remaining sugar.
- When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan. Whisk to combine.
- Bring the sauce to a boil and immediately remove it from the heat and chill.
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
LITTLE LEMON SOUFFLES
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
WARM LEMON SOUFFLES
Categories Milk/Cream Dessert Bake Lemon Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
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.
More about "lemonade souffle recipes"
17 SIMPLE SOUFFLE RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Dec 8, 2022Category Recipe Roundup
- Cheese Soufflé. Cheesy, creamy, and light as can be, this cheese soufflé is too good to miss. It’s eggy, cheesy, and super fluffy. And when you first cut it open to release the steam, you’ll get a heavenly waft of salty goodness.
- Spinach Soufflé. Say hello to your new favorite side dish or go-to brunch meal. This cheesy spinach soufflé is packed with flavor, and it’s so easy to throw together!
- Chocolate Soufflé. Creamy, fluffy, and rich, you’re only seven ingredients away from having this stunning soufflé on your plate. It’s jam-packed with decadent chocolatey goodness that’ll impress your sweet tooth.
- Vegetable Soufflé. Looking for ways to incorporate more veggies into your diet? Whip up this vegetable soufflé recipe! Just the sight of this dish is enough to bring a smile to your face.
- Lemon Soufflé. Celebrate the flavors of the sunny season with this lip-puckering lemon soufflé recipe! It’s light and fluffy with the perfect amount of tart and sweet notes.
EASY LEMON SOUFFLE - FROM SOMEWHAT SIMPLE
From somewhatsimple.com
4.8/5 (16)Total Time 30 minsCategory DessertCalories 97 per serving
- Preheat the oven to 350F/180C and spray four 6oz ramekins with cooking spray. Place into a 13x9 inch pan.
- Place lemon zest and juice, melted butter, flour and 3tbsp of the sugar into a medium sized bowl and whisk until you have a smooth paste. Leave to one side.
- Place the egg yolks into a medium sized bowl and the egg whites into a large bowl; a metal one is preferable for the egg whites.
- Add the milk to the egg yolks and whisk until smooth. Gradually pour the milk mixture into the lemon/flour mixture, whisking as you go, until you have a smooth, well combined mixture. Leave to one side.
EASY LEMON SOUFFLé RECIPE FOR TWO – MAYA'S KITCHEN …
From mayaskitchendaydreams.com
EASY LEMON SOUFFLéS - EATINGWELL
From eatingwell.com
THE ULTIMATE FRENCH LEMON SOUFFLé RECIPE - THE SPRUCE …
From thespruceeats.com
4.3/5 (63)Total Time 40 minsCategory DessertCalories 302 per serving
COLD LEMON SOUFFLé RECIPE - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
HOW TO MAKE A SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE MEYER LEMON SOUFFLé | TASTING TABLE RECIPE
From tastingtable.com
LEMON SOUFFLé - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEMON SOUFFLé | KITCHEN 335
From kitchen335co.com
LEMON SOUFFLé RECIPE - FOOD FANATIC
From foodfanatic.com
SAUSAGE AND EGG TATER TOT CASSEROLE RECIPE - NYT COOKING
From cooking.nytimes.com
LEMON SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
SOUFFLé AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
MARY BERRY'S HOT LEMON SOUFFLéS | BAKING RECIPES | GOODTO
From goodto.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHERRY PIE RECIPE - NYT COOKING
From cooking.nytimes.com
MINI LEMONADE SOUFFLES (DELICIOUS SUMMER DESSERT!)
From makinglemonadeblog.com
You'll also love