Saturday, February 15, 2014

Lemon Soufflé

Soufflé is a classic French dish that you can flavor many different ways; with chocolate, fruit, or even cheese as a savory soufflé. But the point is that people think that making a soufflé is intimidating and it really isn't. The most work you have to do is just whisking. Now I've gone for a lemon soufflé and in this recipe I'll show you how to make your very own lemon curd. You don't have to make your own lemon curd, you can buy it from the store but I find that a good lemon curd will have you pucker your lips at the first taste of it.

4 lemons, zested and juiced
6 tbsp. unsalted butter, plus more for greasing ramekins
2/3 cup sugar, plus 2 tbsp.
1 tbsp. cornstarch
2 eggs, plus one egg yolk and 4 egg whites
1/4 cup store bought egg custard
1 tbsp. flour
pinch of salt

In a saucepan mix the lemon zest and juice, butter, sugar, cornstarch, and 2 eggs over a very gentle heat and cook until the curd is thickened and the butter is melted

Preheat your oven to 350°F and butter and sugar 4 (6 oz.) ramekins

When the curd is cooked let it cool for at least 30 minutes then mix 1/2 cup of the curd with the egg yolk, custard, and flour

In a bowl, whisk the egg whites with a pinch of salt until soft peaks form then whisk in 2 tbsp. of sugar until stiff, glossy peaks form

Gently fold the meringue into the lemon mixture spoonful at a time until the mixture is combined

Ladle the soufflé mixture into the ramekins and bake in the oven for about 20 minutes, until golden and puffed up (don't open the oven while the soufflés are baking because they'll deflate)

Dust each lemon soufflé with powdered sugar and serve immediately