Ingredients:
- 2 tbsp. unsalted butter, plus more for greasing molds
- ½ cup sugar, plus more for molds
- 3 tbsp. flour
- 2 tbsp. lemon zest
- 8 eggs, separated, plus 1 egg white
- 1 cup milk
- ½ cup fresh lemon juice
- Confectioners' sugar, to garnish
Instructions:
- Heat oven to 375°. Grease eight 6-oz. ramekins and then coat with sugar, tapping out excess; set aside on a baking sheet. Whisk together 1⁄4 cup sugar, flour, zest, and egg yolks in a 2-qt. saucepan; add milk and stir until smooth. Place pan over medium heat; cook, stirring often, until thickened, about 12 minutes. Pour through a fine strainer into a large bowl; stir in butter and juice.
- Place egg whites in a bowl; whisk until soft peaks form. Add remaining sugar; beat until firm peaks form. Add 1⁄3 of the whites to lemon mixture; stir until smooth. Add remaining whites; fold until combined. Divide batter among ramekins; bake until risen and golden brown, about 18 minutes. Immediately transfer to serving plates, and dust with confectioners' sugar.
Lemon Soufflé • Yield: 8 servings
Ingredients:
- 2 tbsp. unsalted butter, plus more for greasing molds
- ½ cup sugar, plus more for molds
- 3 tbsp. flour
- 2 tbsp. lemon zest
- 8 eggs, separated, plus 1 egg white
- 1 cup milk
- ½ cup fresh lemon juice
- Confectioners' sugar, to garnish
Lemon Soufflé Nutrition Facts:
• Diet: Balanced
• Calories: 70.25
• Fat: 64.28
• Carbs: 51.13
• Protein: 57.04
• Cholesterol: 455.05
• Calcium: 50.50
• Sodium: 26.83* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
