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
-Powdered sugar

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.


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