Lemon Soufflé

Makes 6

INGREDIENTS:

  • 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

METHOD:

  1. Preheat oven to 190ºC (375ºF). 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 (for 3-4 minutes). 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.

Serve with Warm Raspberry Sauce

INGREDIENTS:

  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons water

Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.