Lemon Soufflés

I believe everyone fears soufflés and the truth is that yes, they are difficult to master, but the

end result is well worth it. This particular recipe yields a delicious, airy, mousse-like, fragrant

soufflé that will impress any guests.

Yields: 6 ramekins

Ingredients:

1 oz butter, softened

1/2 cup sugar

8 egg yolks

10 egg whites

2 tablespoons flour

1/4 cup lemon juice

2 tablespoons lemon zest

1 cup low-fat milk

Directions:

In a bowl, mix the egg yolks with the flour, lemon zest and half of the sugar. Set aside.

Pour the milk into a saucepan and bring to a boil. Gradually pour it over the egg yolk mixture,

whisking all the time. Transfer the mixture back into the saucepan and cook over medium heat

until thick and creamy, whisking all the time to prevent it from sticking to the pan. When done,

remove from heat and add the lemon juice and butter. Set aside.

In a clean bowl, whip the egg whites until stiff then add the other half of sugar and keep

whipping until a glossy, stiff meringue forms. Gently fold this meringue into the egg yolk

cream.

Grease 8 ramekins with butter and sprinkle them with flour. Fill each ramekin with batter and

level them up. Clean the edges and bake the soufflés in the preheated oven at 375F for 10-15

minutes. Do not open the oven door to check them as any air inside the oven before they are

done will deflate them.

When done, serve them immediately powdered with sugar. The longer you wait, the more they

will deflate and stop being as impressive.

Lemon Soufflés