Lemon Souffle 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 and combine the 2 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.

LITTLE LEMON SOUFFLES

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.

LEMON SOUFFLES

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.

LEMON SOUFFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
• In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
• Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.

LEMON SOUFFLé

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.

LEMON SOUFFLE

Steps:

• 1. Beat egg yolks until thick and lemon colored
• 2. Add sugar gradually and continue beating
• 3. Add lemon rind and juice
• 4. Fold in whites of egg beaten stiff
• 5. Put into buttered baking dish and set in pan of hot water -- bake 40 minutes 350 oven

LEMON SOUFFLES

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.

LEMON SOUFFLE

Steps:

• Lightl grease the dish and secure a piece of greaseproff paper around the 1 1/2pt souffle dish. Make sure it is very tight at the collar so that it stands about 2 inches above the dish
• Prepare the gelatine - put hot water in a basin and sprinkle the gelatine into it. Place over a pan of hot water to dissolve. Once dissolved leave to cool slightly
• Grate the lemon rind and extract the juice
• Whisk egg yolks and sugar together until thick and creamy, add lemon zest and juice, pour in the gelatine mixture, mix gently but thoroughly
• Whisk cream to floppy stage, then whisk egg whites until stiff
• Fold the cream jnot the yolk and gelatine mixture, then fold in the egg whites
• Pour into souffle dish then leave to set in the fridge for about 2 hours
• When ready to serve relaease the greaseproof collar with a palette knifr against the paper
• Decorate the sides with chopped nuts
• Pipe a little whipped cream around the top and finish with grapes cut in half

LEMON SOUFFLé CHEESECAKE

Steps:

• Sprinkle half the graham crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
• Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender. Pour into large bowl. Stir in COOL WHIP.
• Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.

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°F. 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 souffl° 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 souffl°s until golden brown on top, about 14 minutes. Using tongs as aid, remove souffl°s from water and serve immediately.

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.

MEYER LEMON SOUFFLé

Steps:

• Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
• Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
• Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
• Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
• Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
• Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.

THE ULTIMATE FRENCH LEMON SOUFFLé

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
• In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
• Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
• Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
• Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
• Stir and cook the mixture until it has thickened, or about 1 minute.
• Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
• Stir in the vanilla extract.
• In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
• Continue beating the egg whites on high speed until they hold stiff glossy peaks.
• Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
• The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
• Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
• Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
• Enjoy!

FROZEN LEMON SOUFFLE

Steps:

• In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
• Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
• Cool.
• Chill until partially set, about 1 hour, stirring occasionally.
• In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
• In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
• Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
• Pour mixture into dish.
• Freeze 6 hours or overnight.
• Remove "collar".
• Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
• Return leftovers to freezer.
• TIP:
• Souffle can be chilled in refrigerato 6 hours instead of being frozen.