Side Pannel
Petite Lemon Souffles with Lemon Curd
Petite Lemon Souffles with Lemon Curd
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- 1/4 c Flour
- 1 1/4 c Sugar
- 1/4 ts Salt
- 3 lg Eggs -- separated
- 1 c Half and half
- Grated rind of 1 lemon
- 1/3 c Lemon juice -- freshly
- Squeezed
Directions
1. Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in
a mixing bowl.
2. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half,
lemon rind, and lemon juice to blend. Stir in sugar mixture.
3. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful
of whites into batter to lighten it; fold in remaining whites.
4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or
ramekins (3/4-cup to 1-cup capacity), filling almost full.
5. Place souffles in a large baking dish containing about 1 inch of hot
water. Bake in oven until souffles are set and top is browned, 30 to 35
minutes.
* Timesaver Tip: Souffle mixture can be prepared several hours ahead and
held in the refrigerator before baking. It can also be prepared up to 1
week ahead and frozen. Pour the mixture into individual dishes as directed
above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not
thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to
40 minutes.
a mixing bowl.
2. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half,
lemon rind, and lemon juice to blend. Stir in sugar mixture.
3. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful
of whites into batter to lighten it; fold in remaining whites.
4. Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or
ramekins (3/4-cup to 1-cup capacity), filling almost full.
5. Place souffles in a large baking dish containing about 1 inch of hot
water. Bake in oven until souffles are set and top is browned, 30 to 35
minutes.
* Timesaver Tip: Souffle mixture can be prepared several hours ahead and
held in the refrigerator before baking. It can also be prepared up to 1
week ahead and frozen. Pour the mixture into individual dishes as directed
above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not
thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to
40 minutes.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
