Lemon Soufflé
A light and airy lemon soufflé, perfect for a delicate dessert.
Ingredients
- 4 Egg yolks
- 1 teaspoon Lemon rind, grated (From 1 medium lemon)
- 2 tablespoons Lemon juice (From 1 medium lemon)
- 0.5 cup Granulated sugar (Adjusted from original 1 cup)
- 4 Egg whites
- 1 tablespoon Butter, softened (For greasing the dish)
More recipes using Lemon
Lemon Cream
This luxurious historical dessert combines the zesty brightness of fresh lemons with the richness of seven egg yolks to create a velvety, custard-like cream. The delicate balance of sweet syrup and tart citrus is slowly thickened over low heat, resulting in a smooth texture similar to a classic lemon curd but with a lighter, airier finish from the beaten egg white. Served thoroughly chilled, it makes for a refreshing and elegant palate cleanser or dessert perfect for warm afternoons.
Lemon Tartlets
Delicate lemon tartlets with a sweet and tangy lemon filling, topped with a light and airy meringue.
Lemon Cream
A simple and refreshing lemon cream, adapted from an old recipe. This recipe follows the method for 'Orange Cream' but substitutes lemon for orange.
Lemon Pie
This classic Lemon Pie recipe offers a delightful balance of sweet and tangy flavors, perfect for any occasion. The creamy lemon filling, encased in a flaky pastry shell, is a comforting treat that's sure to please. Made with simple ingredients like fresh lemon juice, butter, and eggs, this pie is a satisfying dessert with a rich, buttery taste and a refreshing citrusy zest.
Instructions
- 1Preheat oven to 375°F (190°C). Butter a 1.5-quart soufflé dish thoroughly.
- 2In a large bowl, beat the egg yolks until thick and lemon-colored, about 3-5 minutes.
- 3Gradually add the sugar to the egg yolks, continuing to beat until well combined. Then, add the lemon rind and lemon juice and mix well.
- 4In a separate clean, dry bowl, beat the egg whites until stiff peaks form.
- 5Gently fold the beaten egg whites into the yolk mixture in two or three additions, being careful not to deflate the whites. Use a cutting and folding motion.
- 6Pour the mixture into the prepared soufflé dish. Place the dish in a larger baking pan and add hot water to the pan, coming halfway up the sides of the soufflé dish. Bake for 35-40 minutes, or until the soufflé is puffed and golden brown.
- 7Serve immediately, as the soufflé will begin to deflate after removing it from the oven. Serve with or without a dusting of powdered sugar.
You Might Also Like
OMELET SOUFFLÉ
This classic Omelet Soufflé recipe from the early 1900s offers a light and airy texture with a delicate balance of sweet and tangy flavors. The combination of whipped egg yolks and whites, along with lemon juice and rind, creates a delightful and elegant dish. This recipe is perfect for a special breakfast or brunch, offering a comforting and satisfying experience.
LEMON PUFFS
These Lemon Puffs are a delightful and light dessert, perfect for a special occasion or a simple treat. The combination of airy puffs and a tangy lemon sauce creates a refreshing and satisfying flavor profile. The recipe involves whipping eggs and baking until golden, resulting in a delicate texture that melts in your mouth. Serve these puffs warm for the best experience.
Sweet Soufflé Omelet
A delicate, airy dessert omelet sweetened with powdered sugar and flavored with vanilla, orange-flower water, or lemon. This recipe modernizes a classic 1900s method, creating a light, fluffy texture similar to a soufflé.
Omelet Soufflé (Another Way)
A classic dessert omelet that combines the lightness of a soufflé with the richness of a sweet omelet. The mixture is partially cooked on the stovetop, shaped into a mound, and then baked until risen and golden.