An elegant, light-as-air, melt-in-your-mouthlemon souffle.
Recipe: Lightest Lemon Souffle
1 tablespoon grated lemon peel 1/3 cup lemon juice 2/3 cup granulated sugar – divided use 1/4 cup butter 1/4 cup all-purpose flour 6 Large Chino Valley fresh eggs, separated 1 cup half-and-half 1/4 teaspoon cream of tartar
Preheat oven to 375°F (190°C).
Grate lemon peel. Juice lemons or usebottled lemon juice.
Lightly butter 6 custard cups (1 1/4 to1 1/2 cup size) and dust with granulated sugar.
Melt butter over medium heat. Whisk inflour, egg yolks, half-and-half and 1/3 cup sugar. Stir constantlyuntil mixture boils. Remove from heat and stir in rind and juice.
Beat egg whites until soft peaks form.Add cream of tartar and 1/3 cup sugar, one tablespoon at a timeuntil sugar is dissolved. Continue beating until egg whites formstiff peaks.
Fold beaten egg whites, into yolk mixtureuntil no streaks, remain. Spoon into custard cups.
Bake 12 to 15 minutes. Serve warm.
Makes 6 servings.
Recipe provided courtesy of Chino ValleyRanchers.
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