Best Meyer Lemon Souffle Recipes

MEYER LEMON SOUFFLé

Steps:

• Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
• Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
• Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
• Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
• Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
• Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.

RAW MEYER LEMON RASPBERRY “SOUFFLE” TART

Steps:

• Crust: 2 cups macadamia nuts 4 dates, softened in water and drained 1. Blend macadamia nuts and dates in food processor until finely ground. 2. Pat crust into tart pan with removable bottom.* Jam Layer: 2 pints raspberries 4 dates 1. Purée raspberries and dates in food processor. 2. Pour over crust and dehydrate at 115 degrees until raspberry purée has reduced and has a jam like texture. 3. Chill Lemon Filling: 1 cup meyer lemon juice 2 cups cashews, soaked 6 hours, drained and rinsed 1/3 cup raw, organic agave nectar (or liquid sweetener of choice) 3/4 cup coconut butter, softened 1/4 cup coconut oil, softened 2 teaspoons Meyer lemon zest pinch of turmeric, for color 1. Place all ingredients in high-speed blender. Blend until very smooth. 2. Pour over cooled jam layer and chill at least 6 hours or until set. *I love my 8″, deep tart pan for these type of recipes. It is deeper than a regular tart pan and has a pretty edge.

MEYER LEMON SOUFFLE

Steps:

• Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
• In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
• Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
• Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
• Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
• Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.

MEYER LEMON SOUFFLE

Steps:

• Pre-heat oven to 375 degrees F and position oven rack to the lower 2/3.
• Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.
• Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperate.
• Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to "break up" and start to get foamy. Add cream of tartar and continue whisking.
• Continue whisking and gradually get a little faster. When whites are starting to form and are at "soft peaks" add confectioners sugar slowly, about 1Tb at a time while the whisk is going. Continue whisking until "stiff peeks" form.
• Next, place the egg whites and pastry cream bowl next to each other. Using a large, soft spatula take a large dollop of cream mixture and add it to the egg whites. Do not mix heavily, you want to FOLD it in. Fold by taking your spatula to the side0under-up. You will see streaks of yellow and continue folding gently. Add the rest of the cream mixture about 1/2c at a time until Incorporated.
• For the molds: Grease a 6cup mold with softened butter all over and dust with powdered sugar.
• *This recipe is enough for a 6cup mold plus 2 small individual molds.
• Make the collar: Tear a long enough piece of tin foil that is long enough to wrap around the mold. Fold in half so it is not "too tall". Grease the inside of the foil with butter and wrap around mole, securing at handles.
• Pour the souffle mixture into the dish and level off the top. Wrap the foil around the mold. (Easier after your pour mixture in).
• Bake at 375 for exactly 20 minutes. No peeking! When done, dust with powdered sugar.