It Is Really A Lemon Souffles Recipe

The magic that is a souffle eluded me and my sweet tooth for longer than I'd care to admit. It just seemed too complicated, too stressful, too sophisticated for a home baker.

Individual Lemon Souffles Recipe

Ingredients:

• Unsalted butter, softened, to coat ramekins
• Granulated sugar, to coat ramekins
• 3 eggs, room temperature
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon cream of tartar
• 1 (16 ounce) container frozen sliced strawberries or raspberries in sugar, thawed
• 3 tablespoons fresh lemon juice
• Powdered sugar, for dusting

Directions:

Step 1
Preheat the oven to 350 degrees F. Generously coat the bottom and sides of four 1/2-cup ramekins with softened butter. Coat the bottom and sides with sugar, tapping out excess. Place the ramekins on a rimmed baking sheet and set aside. Bring a large saucepan halfway filled with water to a simmer. Separate the eggs and set the egg whites aside.

Step 2
In a large heatproof bowl or bowl of a stand mixer, whisk together the egg yolks, 1/4 cup granulated sugar, fresh lemon juice, lemon zest and flour until pale yellow and frothy — about five minutes. Place the bowl over the pot of simmering water and whisk the mixture constantly until very thick — about five minutes. Remove the bowl from the pot and whisk the mixture on medium speed until cooled — about five to seven minutes. Pour the batter into a medium bowl and set aside.

Step 3
Clean the mixer bowl and add the egg whites, remaining 1/4 cup sugar and cream of tartar. Place the bowl over the pot of simmering water and stir constantly until the sugar is dissolved and the mixture is warm to the touch. Remove the bowl from the pot and whisk on low speed until frothy, gradually increasing speed to medium until the mixture becomes meringue-like and holds soft peaks — about five minutes. Be careful not to overbeat.

Step 4
Whisk 1/3 of the meringue mixture into the lemon batter. Slowly fold in the remaining meringue mixture until just combined. Spoon the batter into the prepared ramekins all the way to the top — smooth the tops with the back of the spoon. Bake for 12 to 14 minutes or until slightly golden and puffed.

Step 5
Meanwhile, make the berry sauce: In a blender, puree the thawed berries and lemon juice until smooth. Remove the souffles from the oven and dust with the powdered sugar. Serve immediately with the berry sauce on the side.