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Lemon Souffles

Posted By admin On August 18, 2012 @ 8:29 pm In Desserts | No Comments

Lemon Curd:
Grated zest and juice from 1 lemon
1 Egg
3 Tbsp. Superfine Granulated Sugar
2 Tbsp. Unsalted Butter, chilled cut into small cubes
1 tsp. Cornstarch

In a medium saucepan whisk egg.
Add remaining ingredients.
Whisk over medium heat 3 minutes until mixture thickens.
Reduce heat to low, simmer 1 minute, whisking constantly.
Remove from heat.
Divide mixture into 4 buttered ramekins.

Souffle Mixture:
3 Eggs
1/4 c. plus 2 tsp. Superfine Granulated Sugar
Grated zest and juice from 1 lemon
Powdered Sugar

Separate the eggs.
Beat egg whites until stiff peaks form.
Add 2 tsp. sugar and beat 30 seconds.
In separate bowl beat egg yolks.
Add remaining 1/4 c. sugar, lemon zest and juice.
Fold 1 Tbsp. egg whites into yolk mixture.
Fold in remaining egg whites.
Spoon into prepared ramekins piling high like a pyramid..
Run index finger around the inside rim of each ramekin.
Place ramekins on baking sheet.
Bake 15-17 minutes at 325°F until tops are golden.
Remove from oven.
Let cool 5 minutes.
Just before serving dust tops with powdered sugar.

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