Lemon Souffle

A heavenly dessert

Sourced from: Based on recipe from Best-Loved-Desserts by Good Housekeeping


4 tablespoons butter, 1/3 cup all purpose flour, 1/8 teaspoon salt, 1 1/2 cups milk warmed, 1/2 cup plus 2 tablespoons granulated sugar, 4 large eggs separated, 1/4 cup freshly squeezed lemon juice, 2 large egg whites, confectioners' sugar, whipped cream (optional)


1 In heavy 2-quart saucepan, melt butter over low heat. Add flour and salt; cook, stirring, 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring with wooden spoon, until mixture has thickened and boils. Reduce heat and simmer 1 minute. Remove from heat. 2 With wire whisk , stir 1/2 cup granulated sugar into milk mixture. Gradually whisk in egg yolks, stirring rapidly to prevent curdling. Cool egg-yolk mixture to lukewarm, stirring occasionally. Stir in lemon juice. 3 Preheat oven to 375 deg F. Grease 2-quart souffle dish with butter and evenly sprinkle with remaining 2 tablespoons granulated sugar. 4 In large bowl, with mixer at high speed, beat the 6 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into egg-yolk mixture; fold back into remaining egg white just until blended.5 Spoon mixture into prepared souffle dish. If desired, to create top-hat effect (center will rise higher than edge), with back of spoon, make 1 inch deep indentation all around top of souffle about 1 inch from edge of dish. Bake until souffle has puffed, top is golden brown, and knife inserted 1 inch from edge comes out clean, 30 to 35 minutes. Dust with confectioners' sugar. Serve immediately. Pass whipped cream to spoon onto each serving if you like.

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