Best Little Lemon Souffles Recipes

Lemon Souffles image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Garnish: confectioners' sugar

Steps:

Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

Easy Lemon Souffle image

Provided by Millereg

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 eggs, separated
1 envelope unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
8 fluid ounces water
1 lemon, grated rind of and juice of
1/3 cup sugar
8 fluid ounces heavy whipping cream, whipped

Steps:

Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.
Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.
Cook over medium heat, stirring constantly, until the mixture begins to boil.
Remove from heat; stir in the lemon rind and juice; cool.
Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.
Fold the egg whites and whipped cream into yolk mixture.
Spoon into a 1-quart dish; cover and chill.

Nutrition Facts : Calories 288.8, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.2, Sodium 102.2, Carbohydrate 31, Fiber 0.8, Sugar 28, Protein 5.2