Lemon Soufflé~

Adapted from Mary Sue Milliken


Butter, at room temperature for buttering ramekins

Sugar, for dusting ramekins


1/2 cup sugar, divided

8 large egg yolks

9 large egg whites

2 1/2 tablespoons flour

2 tablespoons lemon zest, finely grated

1/3 cup freshly squeezed lemon juice

1 cup whole milk

2 tablespoons butter

 

Powdered sugar to garnish

Raspberry sauce for serving, if desired

Fresh raspberries to garnish, if desired

 

Preheat oven to 375º.  Generously butter 12 6-ounce ramekins*, then coat with sugar.


Whisk together yolks, flour, zest and half the sugar (1/4 cup).

 

Bring milk to boil in a saucepan.  Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking.  Return mixture to pan and whisk, while cooking, till thick like a pudding, 1-2 minutes.  Strain through a sieve, then stir in butter and lemon juice.

 

Beat egg whites till foamy.  Gradually add remaining 1/4 cup sugar and whip till medium firm peaks form.  Stir 1/3 of whites into yolk mixture. Fold in remaining whites gently with spatula.


Fill each soufflé cup to the top, tap to settle, and smooth the top with a spatula.  Run your thumb around the inside perimeter of each dish.  Place soufflés on a baking sheet and bake 15-18 minutes till they rise about an inch above the rim but are still jiggly in the center.  Lightly dust with powdered sugar and serve immediately with raspberry sauce if desired.

*I used 8 ounce ramekins and baked the same amount of time.  I only had enough batter to make 5 soufflés.

 

Raspberry Sauce:

10 ounces frozen raspberries

1/3 cup sugar

Squeeze of fresh lemon juice

 

Cook raspberries and sugar till fruit is soft and breaking apart.  Strain through sieve.  Add squeeze of lemon juice. Cool before serving.

Comments