Little Lemon Souffles

By lorik

Ingredients

• Tasting Table's Lemon Souffle Recipe:
• 8 large lemons, preferably Meyer
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• Confectioners' sugar, for dusting
• 3 tablespoons unsalted butter, at room temperature, cubed, plus more for greasing the ramekins
• Castor sugar, for dusting the ramekins
• 2 large egg yolks
• 3 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• 1/3 cup warm milk
• 1/4 cup fresh Meyer lemon juice, plus 1 1/2 teaspoons finely grated zest
• 1 1/2 teaspoons vanilla extract
• 5 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• Pinch kosher salt
• 1 tablespoon granulated sugar
• Confectioners' sugar, for dusting

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.

Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.

Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.

Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.

Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.

Tasting Table's Version:
1. Preheat the oven to 375°. Using a pastry brush, butter four 10-ounce ramekins using an upward brushstroke. Lightly dust each ramekin with castor sugar, shaking out the excess. Place the ramekins in the refrigerator for 5 to 10 minutes so that the butter solidifies.

2. In a mixing bowl, whisk together the egg yolks and sugar until the yolks have nearly doubled in size and have become thick and yellow. Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling.

3. Return the mixture to a 2-quart saucepan with the remaning milk over medium-low heat, whisking constantly until slightly thickened, 5 to 6 minutes. Remove the saucepan from the heat and whisk in the butter, Meyer lemon juice and zest and vanilla. Transfer to a large mixing bowl and press plastic wrap directly onto the surface of the pastry cream and allow it to sit at room temperature for 15 minutes.

4. In a large mixing bowl or in the bowl of a stand mixer, beat the egg whites, cream of tartar and a pinch of salt together until foamy. Continue to beat while gradually adding 1 tablespoon of sugar until stiff, glossy peaks form.

5. Stir ⅓ of the egg whites into the Meyer lemon mixture, then fold in the remaining whites until there are no streaks, making sure not to overmix.

6. Fill the batter to the top of each prepared ramekin and flatten using an offset spatula or butter knife. Using your thumb, wipe around the inside rim to remove any batter and to help the soufflé rise evenly.

7. Bake the soufflés in the center of the oven on a wire rack set over a rimmed baking sheet for 12 to 14 minutes or until just firm, risen and golden brown on top. Dust the tops with confectioners' sugar and serve immediately. The soufflés will begin to deflate within 5 minutes.