Meyer Lemon Souffle
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 5large eggs
- 3Meyer lemons
- 5½tablespoons sugar, plus extra for coating the dish and sprinkling
- 1tablespoon plus 2 teaspoons flour
- ½cup milk
- 1tablespoon unsalted butter, plus extra for coating the dish
- ¼teaspoon cream of tartar
Nutritional analysis per serving (4 servings)
231 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 10 grams protein; 104 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
- Step 2
In a small, heavy saucepan, combine 1½ tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
- Step 3
Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
- Step 4
Half an hour before serving, preheat oven to 400 degrees. Butter a 1½-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
- Step 5
Add about ¼ cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
- Step 6
Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.
Private Notes
Comments
I have made this countless times now. It's surprisingly easy, and very impressive. Plus delicious. I squeeze in much more lemon juice at the end, and usually use all five egg whites out of laziness. Great way to use up my neighbor's lemons. Pay attention when it says stir constantly!
We live at altitude (6500’), did not have Cream of Tartar on hand, and doubled the recipe. It baked quickly at 375° so I kept lowering temp and extending cooking time hoping to resolve the wiggle jiggle in the middle. I removed it at 40 mins, only the true center was uncooked. I substituted the tartar w white vinegar, the whites were frothier than creamy. Maybe this is why it didn’t cook through? The baked part was light, pillowy, yummy.
Has anyone made this in 1 cup ramekins instead? How long did you bake them for?
Made this yesterday. I thought it seemed light on the lemon flavor. Adding the lemon juice directly to the top right before baking adds flavor, giving it a hint of the floral lemon flavor a Meyer lemon has. I made it again today and kept adding lemon juice to the egg mixture until it was more "lemony floral" (3T) I was looking for. And added the juice to the top right as instructed before baking. I liked the more pronounced flavor more.