Meyer Lemon Souffle Recipe

Looking for an easy Meyer Lemon Souffle recipe? Learn how to make Meyer Lemon Souffle using healthy ingredients.


Submitted by rebeccaccach

Makes 8 servings



Gourmet Magazine, Feb 07 Suggest you use Meyer lemons. Equipment: 7" souffle dish (6 c capacity; 3 in deep); a 7-inch round plus a 32x8 inch strip of parchment or wax paper.

Recipe Ingredients for Meyer Lemon Souffle

1 c milk, whole
4 eggs
2 egg whites
1/2 c sugar
2 T sugar
1/2 tsp vanilla extract
2 T cornstarch
1 1/2 tsp lemon peel
1/3 c lemon juice
1/2 tsp salt
1/2 tsp cream of tartar

Recipe Directions for Meyer Lemon Souffle

  1. Bring milk just to a simmer in a 1 1/2 - 2 qt heavy saucepan then remove from heat.

  2. 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.

  3. 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 temp, about 1 hr.

  4. Put oven rack in lower third of oven and preheat to 375.

  5. Butter souffle dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.

  6. 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.

  7. Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mix into prepared souffle dish, then wrap paper strip tightly around outside of souffle dish, forming a collar that extends at least 4 inches above rim. Tape overlapping engs together.

  8. Bake til puffed and golden in spots, 35 - 45 mins. Remove collar and serve immediately.

  9. Cook's note: lemon custard, without egg whites, can be made one day ahead and chilled, covered directly with parchment or wax paper.

Categories

Dessert

Nutrition Facts
Serving Size 90.2g
Amount Per Serving
Calories
124
Calories from Fat
25
% Daily Value*
Total Fat
2.8g
4%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
95mg
32%
Sodium
204mg
9%
Potassium
131mg
4%
Total Carbohydrates
20.2g
7%
Sugars
17.7g
Protein
4.7g
Vitamin A 3% Vitamin C 8%
Calcium 5% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in selenium
  •   Bad points
  • Very high in cholesterol
  • Very high in sugar
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