Martha has a recipe for lemon souffle on the back page of January Living. The recipe says it feeds six. I cut it in half and it was plenty for 4 people.
I started by mixing 1 tbsp lemon zest with 1 tbsp flour, 4 yolks and 1 tbsp sugar. I boiled 1/2 cup milk then whisked it in to the yolk mixture. Next I cooked it until it thickened, then I strained it and added 1 tbsp butter and 1/8 cup plus 1 tbsp lemon juice. The next step was to beat 5 egg whites until foamy and add 1/4 cup and 1 tbsp sugar. I worked at those until I had stiff peaks, then I folded it with the yolk mix. Martha says to butter and dust your ramekins with powdered sugar. I used 4 pyrex custard cups which were the perfect size. I baked at 375 for 16 minutes as directed, but they weren’t quite done, so I gave them about another 3 minutes. When they came out, I dusted the tops with more powdered sugar.
This was easier to make than I expected. My broccoli souffle recipe requires a water bath, but none was needed for this. You always hear about souffles falling and how delicate they are, but this seemed pretty sturdy to me.
Everyone enjoyed this. Dude Martha said he wants me to make it for his birthday. I thought it was a little eggy tasting – too much like scrambled eggs. I also thought it needed more lemon flavor, so I would use more zest and juice next time. So, with some tweaking, I would make this again. And I’m no longer afraid of dessert souffles.
If you made this, post and let me know how it went!