Lemon Souffle Recipe
This lemon souffle is a lovely and flavored souffle made with egg. Flavored with lemon juice and rind and added vanilla, the lemon souffle is a baked souffle. Served with sifted sugar as topping, this can be served warm or cold.
Ingredients
1/3 cup granulated sugar
4 1/2 teaspoons cornstarch
1/2 cup skim milk
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
4 large egg whites
1 tablespoon confectioners sugar
Directions
Preheat the oven to 350°F.
In a small heavy saucepan, combine the granulated sugar and cornstarch and slowly stir in the milk.
Set over moderate heat and cook, stirring, until the mixture comes to a boil about 2 minutes; cook, stirring, 30 seconds longer.
Remove from the heat.
Mix 2 tablespoons of the hot milk mixture into the egg yolk, then stir the egg mixture back into the pan.
Add the lemon juice, lemon rind, and vanilla extract, and mix thoroughly.
Transfer to a medium size heatproof bowl and cool to room temperature about 1 hour stirring occasionally to prevent a skin from forming on the surface.
In a large bowl, beat the egg whites at moderately high speed until they hold soft peaks.
With a rubber spatula, fold the whites into the cooled lemon mixture.
Spoon into a 1 quart souffle or baking dish.
Bake, uncovered, for 30 to 35 minutes or until the souffle is puffy and lightly browned.
Sift the confectioners sugar on top, if desired, and serve immediately.
In a small heavy saucepan, combine the granulated sugar and cornstarch and slowly stir in the milk.
Set over moderate heat and cook, stirring, until the mixture comes to a boil about 2 minutes; cook, stirring, 30 seconds longer.
Remove from the heat.
Mix 2 tablespoons of the hot milk mixture into the egg yolk, then stir the egg mixture back into the pan.
Add the lemon juice, lemon rind, and vanilla extract, and mix thoroughly.
Transfer to a medium size heatproof bowl and cool to room temperature about 1 hour stirring occasionally to prevent a skin from forming on the surface.
In a large bowl, beat the egg whites at moderately high speed until they hold soft peaks.
With a rubber spatula, fold the whites into the cooled lemon mixture.
Spoon into a 1 quart souffle or baking dish.
Bake, uncovered, for 30 to 35 minutes or until the souffle is puffy and lightly browned.
Sift the confectioners sugar on top, if desired, and serve immediately.
