Friday, January 16, 2009

Lemon Souffle

Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings


3/4 cup sugar
1 tablespoon melted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zested and juiced
Butter or shortening, for greasing


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.

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