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Authentic Soufflé au citron Recipe France, Europe
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Lemon Soufflé
PREP 20min
COOK 30min
READY IN 50min
The next recipe is adapted from the Saveur website (www.saveur.com).
Ingredients
Lemon Soufflé
2 tbsp unsalted butter, plus more for greasing molds
½ cup (100g) sugar, plus more for molds
3 tbsp flour
2 tbsp lemon zest
8 eggs, separated, plus 1 egg white
1 cup (240 ml) milk
½ cup (120 ml) fresh lemon juice
confectioners’ sugar, to garnish
Preparation
1
Lemon Soufflé
Step 1/5
Butter eight 6-oz (180 ml) ramekins and coat them with sugar. After removing the excess sugar, set aside on a baking sheet.
Step 2/5
In a 2-qt. (2-liter) saucepan, combine ¼ cup (50g) sugar, zest, flour, and egg yolks. Add the milk then mix until smooth. Cook the sauce over medium heat for about 12 minutes, stirring regularly, until it thickens. Finely strain the mixture into a big bowl, then stir in butter and lemon juice.
Step 3/5
In a clean bowl, beat the egg whites until soft peaks. Next, add the remaining sugar and beat to stiff peaks. Stir 1/3 of the whites into the lemon mixture until smooth. Gently fold the rest of the egg whites into the sauce and mix until combined.
Step 4/5
Fill the ramekins with batter and bake in the oven preheated to 375ºF/190°C for about 18 minutes, until puffed and golden brown.
Step 5/5
Place on serving plates at once, then dust with some confectioners’ sugar.
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