Reviews (2)        Add Rating & Review     218 Ratings   5 star values:        44    4 star values:        58    3 star values:        71    2 star values:        33    1 star values:        12                Martha Stewart Member     Rating: Unrated       01/04/2012   Looks so yummy and I am addicted to lemon. I have never made a souffle before, so I was wondering how I would adjust the cooking time for a 6 oz ramekin?         Martha Stewart Member     Rating: Unrated       12/30/2011   I love this recipe, I made it for desert on Christmas eve, and eveybody loved it, and I also made raspberries sorbet, and put it on the top of souffles, it tasted better. I love it. Tks!

Back to Lemon Souffles All Reviews for Lemon Souffles - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lemon Souffles Recipe Summary Servings: 6 Yield: Makes 6

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus more, room temperature, for dishes 1/2 cup granulated sugar, plus more for dishes 8 large egg yolks plus 10 large egg whites, room temperature 2 tablespoons all-purpose flour 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest 1 cup whole milk Garnish: confectioners’ sugar

Cook’s Notes Souffles can be prepared through step 4 and refrigerated for up to 3 hours. SERVING IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1 minute. Whisk in 2 tablespoons heavy cream, and bring to a boil. Make a small hole in each souffle, and pour in sauce. Variations To prepare this recipe as seen on “Martha Bakes,” use 10-ounce souffle dishes; in step 2, whisk the mixture for 3 to 4 minutes; and serve with Warm Raspberry Sauce.

Gallery Lemon Souffles

Recipe Summary Servings: 6 Yield: Makes 6

Lemon Souffles

Lemon Souffles

Lemon Souffles

Recipe Summary Servings: 6 Yield: Makes 6

Recipe Summary

Servings: 6 Yield: Makes 6

Servings: 6

Yield: Makes 6

6

Makes 6

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, plus more, room temperature, for dishes 1/2 cup granulated sugar, plus more for dishes 8 large egg yolks plus 10 large egg whites, room temperature 2 tablespoons all-purpose flour 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest 1 cup whole milk Garnish: confectioners’ sugar

Directions

Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.

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.

Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated 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.

Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

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.

Cook’s Notes Souffles can be prepared through step 4 and refrigerated for up to 3 hours. SERVING IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1 minute. Whisk in 2 tablespoons heavy cream, and bring to a boil. Make a small hole in each souffle, and pour in sauce.

Variations To prepare this recipe as seen on “Martha Bakes,” use 10-ounce souffle dishes; in step 2, whisk the mixture for 3 to 4 minutes; and serve with Warm Raspberry Sauce.

Cook’s Notes

Souffles can be prepared through step 4 and refrigerated for up to 3 hours. SERVING IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1 minute. Whisk in 2 tablespoons heavy cream, and bring to a boil. Make a small hole in each souffle, and pour in sauce.

Variations

To prepare this recipe as seen on “Martha Bakes,” use 10-ounce souffle dishes; in step 2, whisk the mixture for 3 to 4 minutes; and serve with Warm Raspberry Sauce.

Reviews (2)

 Add Rating & Review     218 Ratings   5 star values:        44    4 star values:        58    3 star values:        71    2 star values:        33    1 star values:        12        

   Martha Stewart Member     Rating: Unrated       01/04/2012   Looks so yummy and I am addicted to lemon. I have never made a souffle before, so I was wondering how I would adjust the cooking time for a 6 oz ramekin?         Martha Stewart Member     Rating: Unrated       12/30/2011   I love this recipe, I made it for desert on Christmas eve, and eveybody loved it, and I also made raspberries sorbet, and put it on the top of souffles, it tasted better. I love it. Tks!

Reviews (2)

Add Rating & Review     218 Ratings   5 star values:        44    4 star values:        58    3 star values:        71    2 star values:        33    1 star values:        12

Add Rating & Review

218 Ratings 5 star values: 44 4 star values: 58 3 star values: 71 2 star values: 33 1 star values: 12

218 Ratings 5 star values: 44 4 star values: 58 3 star values: 71 2 star values: 33 1 star values: 12

218 Ratings 5 star values: 44 4 star values: 58 3 star values: 71 2 star values: 33 1 star values: 12

  • 5 star values: 44 4 star values: 58 3 star values: 71 2 star values: 33 1 star values: 12

    Martha Stewart Member     Rating: Unrated       01/04/2012   Looks so yummy and I am addicted to lemon. I have never made a souffle before, so I was wondering how I would adjust the cooking time for a 6 oz ramekin?  

Martha Stewart Member     Rating: Unrated       12/30/2011   I love this recipe, I made it for desert on Christmas eve, and eveybody loved it, and I also made raspberries sorbet, and put it on the top of souffles, it tasted better. I love it. Tks!

    Martha Stewart Member

    Rating: Unrated 01/04/2012

Looks so yummy and I am addicted to lemon. I have never made a souffle before, so I was wondering how I would adjust the cooking time for a 6 oz ramekin?

Rating: Unrated

Rating: Unrated 12/30/2011

I love this recipe, I made it for desert on Christmas eve, and eveybody loved it, and I also made raspberries sorbet, and put it on the top of souffles, it tasted better. I love it. Tks!

All Reviews for Lemon Souffles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon Souffles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest