Hot Lemon Curd Souffles Food

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.

HOT LEMON SOUFFLES

Steps:

• Prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan. Add the grated lemon zest and bring the cream to a boil.
• In a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy. Whisk in the cornstarch until well blended.
• Temper the egg mixture with one third of the lemon cream.
• Return the egg mixture to the saucepan. Bring the mixture to a boil whisking constantly.
• Remove from the heat when thickened and cover with plastic wrap. Do not chill.
• Whip the egg whites until foamy then add the remaining sugar gradually. Whip the mixture until stiff but not dry.
• Fold the whites into the hot lemon mixture in 3 additions.
• To bake the soufflés, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar. Pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim. Bake immediately.
• Bake at 375°F (190°C) until well puffed and lightly browned, about 20-25 minutes. Do not touch the soufflé to test doneness.
• Sift powdered sugar over the top of the soufflés and serve immediately.

LEMON-LIME SOUFFLE TART

Steps:

• Lemon Curd (makes 2 cups, only use 1 1/2 cups).
• In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
• Whisk in the lemon zest, juice, and salt.
• Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
• Remove the bowl from the heat, and whisk in the butter.
• Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
• Whisk until cool.
• Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
• The curd will keep for up to 3 days in the refrigerator.
• Almond Crust.
• To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
• Beat in the egg and zest.
• In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
• Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
• Mix until dough is smooth.
• Scrape dough onto a piece of plastic wrap, and form it into a disk.
• Chill for at least 1 hour and up to 3 days.
• Make the tart.
• Preheat the oven to 325°.
• On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
• Fit the dough into a 10-inch tart pan with a removable bottom.
• Trim away any excess dough, and use a fork to prick the crust all over.
• Bake the tart crust until pale golden, 20 to 25 minutes.
• Transfer to a wire rack to cool.
• (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
• To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
• Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
• Continue whisking until mixture gets quite thick, about 8 minutes.
• Strain through a fine sieve into the bowl of an electric mixer, if necessary.
• Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
• Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
• Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
• Spread the lemon curd in an even layer into the bottom of the crust.
• Spoon the soufflé topping onto the lemon curd, mounding it attractively.
• Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
• Dust the top with confectioners' sugar, and serve warm.

HOT LEMON SOUFFLES

Steps:

• Butter six 3/4-cup ramekins; dust with sugar.
• Melt 1/2 cup butter in heavy medium saucepan over medium-low heat.
• Add sugar and stir until mixture is opaque, about 2 minutes.
• Stir in lemon juice and lemon peel.
• Whisk in yolks.
• Cook over medium-low heat until mixture thickens and thermometer registers 180 F, whisking constantly, about 12 minutes (do not boil).
• Transfer mixture to large bowl and cool to room temperature, about 30 minutes.
• Position rack in center of oven and preheat to 400.
• Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
• Fold 1/4 of beaten egg whites into lemon mixture to lighten.
• Fold remaining beaten egg whites into lemon mixture.
• Divide souffle mixture among prepared ramekins.
• Place filled ramekins in large roasting pan.
• Fill pan with enough hot water to come halfway up sides of ramekins.
• Bake souffles until golden brown on top, about 14 minutes.
• Using tongs as aid, remove souffles from water and serve immediately.