Tuesday, February 15, 2011

Lemon souffle..

recipe from http://www.marthastewart.com/recipe/lemon-souffles


Makes 6

2 tablespoons unsalted butter, plus more, room temperature, for dishes

1/2 cup granulated sugar, plus more for dishes

8 large egg yolks plus 10 large egg whites, room temperature

2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest

1 cup whole milk

Garnish: confectioners' sugar


1.Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.

2.Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.

3.Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

4.Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

5.Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.



  1. Ive never made a souffle myself, or even eaten many that I can remember, but your gorgeous pictures sure make me want to try them out very soon :) looks scrummy!

  2. Thank you very much.
    They worth a try.

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