Lemon soufflé

Name: Lemon soufflé
Yield: 3 people
Cuisine: British
Ingredients: 2 Egg yolks; 3 eggs white; 1 tbsp flour; Lemon juice from 1 whole lemon; Lemon zest from 1 whole lemon; 125 fresh milk; 15 gr butter plus extra for soufflé dishes; 1 tsp vanilla extract; 50 gr stevia or sugar (you can add more, mine not too sweet) plus extra for soufflé dishes; Powder sugar for serving

Reny Turner @cook_14115041

Sydney

When it comes to white and fluffy dessert, I always think that lemon flavor is my favorite one, the freshness, sweet, sour and lemony, but the thing about soufflé you can’t keep them any longer, and you have to serve them immediately. I don’t really like too sweet so my sugar probably less than others.

Reny Turner @cook_14115041

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Ingredients

3 people

2Egg yolks
3eggs white
1 tbspflour
Lemon juice from 1 whole lemon
Lemon zest from 1 whole lemon
125fresh milk
15 grbutter plus extra for soufflé dishes
1 tspvanilla extract
50 grstevia or sugar (you can add more, mine not too sweet) plus extra for soufflé dishes
Powder sugar for serving

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Steps

1

Preheat oven to 375 degrees. Butter souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, 1 tablespoon of sugar and vanilla extract.
2

Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. 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 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.