Lemon Custard Soufflé
This soufflé is as good as it is pretty! It’s neither too sweet nor too heavy, easy to make, and the perfect ending to a delicious meal.
| Servings | Prep Time |
| 4People | 20Minutes |
| Cook Time |
| 45Minutes |
|
|
Ingredients
- 1 1/2Tablespoons butter(softened)
- 3/4cup sugar(white)
- zest one medium lemon(about 2 teaspoons)
- 3 egg yolks
- 3Tablespoons flour
- 1cup milk(I used 2%)
- 1/4cup Lemon Juice
- 3 egg whites
- Powdered Sugar(for dusting)*
Instructions
- Preheat oven to 350 degrees
- In large bowl, cream together butter, sugar and lemon zest.
- To bowl, add 3 egg yolks and beat well.
- By hand, alternately stir in flour, milk and lemon juice (I did half of each, stir, then remaining half).
- In separate bowl, on medium~high speed, beat 3 egg whites until stiff, approximately 7-9 minutes.
- Gently fold beaten egg whites into yolk/lemon mixture.
- Lightly spray 4~7 ounce ramekins with cooking spray. Add 3/4 cup plus a tablespoon or so extra batter to each ramekin.
- Fill pan (I used a 9×13 cake pan) with 1 inch hot water, place rack on top, and place ramekins on rack.
- Bake for 45 minutes until firm in middle, and slightly golden brown.
- Dust lightly with powdered sugar.
- Can be served warm or refrigerated. Best if served day of baking.
Recipe Notes
*A neat little trick I came up with for dusting the right amount of powdered sugar~I use a tea infuser. There are several kinds, but the easiest is the one with the long handle that opens when you pinch it together. Fill with powdered sugar, and lightly tap to dust. Violà!
Adapted from: Joy Of Cooking (Lemon Sponge Custard)