Mini Lemon Souffles
Souffle was recommended to me as a great recipe to try so when I saw this one on Pinterest from Better Homes and Garden's I knew that I should add it to my list of recipes to try.
My only concern was that this recipe required making meringue, which I've never had much success with, I was pleasantly surprised that this recipe actually turned out great.
-Nonstick cooking spray
-6 tablespoons granulated sugar
-1/4 cup all-purpose flour
-2 teaspoons finely shredded lemon peel
-1/4 cup lemon juice
-1 tablespoon butter, melted
-2 egg yolks
-1 cup milk
-3 egg whites
|In a bowl combine two table spoons of sugar, plus the flour.
In another bowl combine the lemon juice, lemon peel and melted butter.
Whisk the wet mixture into the dry mixture.
|Whisk together egg yolk and milk, add to the other mixture.
|Using an electric mixer beat the egg whites, until there are soft peaks.
Then slowly add in the remaining sugar until stiff peaks form.
|Take a small amount of the egg whites and mix it into the lemon mixture to lighten.
|Gently fold in the meringue.
|Be very gentle because you don't want the meringue to fall.
|Pour the batter into greased ramekins.
|Place the ramekins into a 9x13 pan or two 8x8 pans, and fill the pans with boiling water so that there is at least an inch of water in the pan.
|Bake 20-30 minutes or until the top springs back when touched.
Let rest 5 minutes.
|Top with powdered sugar and then serve.
The souffle should be mostly cake-like with a melty center. This recipe turned out heavenly, the souffles were so delicious I would love to make this again to experiment with flavors. Beware that these will start to fall rather quickly, I took the above pictures after the 5 minute cooling period because J told me that they were much shorter than before, so pre-pictures my souffles were a lot more souffle like. Regardless these tasted great and were easy to make.