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Easy Lemon Soufflés Recipe

This document provides a recipe for lemon soufflés. It calls for ingredients like granulated sugar, lemon curd, flour, salt and egg whites. The preparation instructions say to coat ramekins with sugar, then whisk together lemon curd and other ingredients. Egg whites are beaten and folded into the mixture, which is then poured into the ramekins and baked in two stages at 400°F then 350°F until set. The soufflés are served immediately with extra lemon curd and dusted with powdered sugar.

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Sienny Agustin
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77 views1 page

Easy Lemon Soufflés Recipe

This document provides a recipe for lemon soufflés. It calls for ingredients like granulated sugar, lemon curd, flour, salt and egg whites. The preparation instructions say to coat ramekins with sugar, then whisk together lemon curd and other ingredients. Egg whites are beaten and folded into the mixture, which is then poured into the ramekins and baked in two stages at 400°F then 350°F until set. The soufflés are served immediately with extra lemon curd and dusted with powdered sugar.

Uploaded by

Sienny Agustin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Lemon Souffls

Ingredients

2 tablespoons granulated sugar

2 cups Quick and Easy Lemon Curd, divided

2 tablespoons all-purpose flour

1/8 teaspoon salt

4 large egg whites, at room temperature


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1/8 teaspoon cream of tartar

2 tablespoons powdered sugar



Preparation
1. Preheat oven to 400. Lightly coat 5 lightly greased 4-oz. ramekins with granulated sugar, shaking out excess.
Place on a jelly-roll pan.
2. Whisk together 1 cup lemon curd and next 2 ingredients in a large bowl.
3. Beat egg whites with cream of tartar at medium speed with an electric mixer 1 to 2 minutes or until soft peaks
form. Gently fold one-fourth of egg white mixture into curd mixture using a rubber spatula; fold in remaining egg
whites just until blended. Pour gently into ramekins, filling to top. Run tip of thumb around edges of ramekins,
wiping clean.
4. Bake at 400 for 10 minutes; reduce heat to 350, and bake 4 minutes or until souffls rise and are set. (Center
should be slightly loose when shaken.) Dust with powdered sugar. Serve immediately with remaining lemon curd.

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