The Ultimate French Lemon Soufflé 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.

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.

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.

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.

WARM LEMON SOUFFLES

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.