Recipe

Lemon Raspberry Souffles Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 2 weeks ago From Woman's Day dated March 3, 2009, this just satisfies my love of both raspberries AND lemon! This is right at the top of my schedule! Prep:15m Cook:75m Servings:6	Lacrenshaw
	eggs sugar milk lemonzestandjuice 10xsugar raspberries

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chichimonk

juels

chefelaine

Ingredients

4 large eggs, yolks and whites separated, at room temperature

8 tablespoons granulated sugar, divided

1/4 cup all-purpose flour

1 cup milk

2 teaspoons lemon zest plus 1/3 cup lemon juice

3 tablespoons confectioners' sugar plus extra for dusting

1/2 pint fresh raspberries

1/4 teaspoon cream of tartar

Directions

**You will need 6 ramekins OR custard cups, 3/4 to 1 cup capacity

Whisk egg yolks, 4 tablespoons granulated sugar and the flour in a medium saucepan until blended.

Heat milk in 2-cup glass measure in the microwave until it comes to a simmer.

Whisk hot milk in a thin stream into yolk mixture until smooth.

Cook over medium low heat, whisking slowly and constantly until mixture starts to bubble and thickens, about 5 minutes.

Scrape mixture into a large bowl.

Whisk in lemon zest and juice and 3 tablespoons confectioners' sugar until well blended.

Place a piece of plastic directly on the surface of the souffle base.

Cool to room temperature, about 30 minutes.

Heat oven to 400 degrees F.

Butter and coat ramekins with 2 tablespoons granulated sugar, making sure to tap out excess sugar.

Place ramekins on a rimmed baking sheet.

Add 6 to 8 raspberries to bottom of each ramekin.

Beat egg whites and cream of tartar in a large bowl with a mixer on medium speed until soft peaks form.

Gradually beat in remaining 2 tablespoons granulated sugar.

Continue to beat until stiff, glossy peaks form.

Stir 1/4 of the egg white mixture into yolk mixture to loosen.

Fold in remaining egg whites until just blended.

Spoon souffle mixture into prepared ramekins.

Level tops.

Bake 15 minutes OR until puffed and tops are lightly browned.

Dust with confectioners' sugar

Serve IMMEDIATELY.

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Comments

juels 9 months, 2 weeks ago said:
Looks beautiful and sounds absolutely delish! Will be definitely trying this one! High 5 and a beauty flag!

chefelaine 9 months, 2 weeks ago said:
Sounds wonderful!! High FIVE!

lacrenshaw 9 months, 1 week ago said:
Thanks, julia! The tartness of bothe the berries and the lemon really appeals to me here. Let me know how they turn out for you, OK? Thank you for your five.
Lorraine

lacrenshaw 9 months, 1 week ago said:
Thanks for you five, elaine. They do sounds wonderful, I agree!
Lorraine

chichimonkeyface 9 months, 1 week ago said:
Oh this is to die for!high 5

lacrenshaw 9 months, 1 week ago said:
If I could give this a high five, chichi, I'd do it too. Can't wait to have this and although souffles and I have a pretty bad history I'm needing to try again! Thanks for your five.
Lorraine

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