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Celebrating with Meyer Lemon Souffles

March 5, 2010

My friend Kelly got into law school, and I wanted to congratulate her — with dessert.  I have a secret: I’ve never made soufflé before.   I had heard so many stories about fallen soufflés that they intimidated me, but Martha Stewart’s recipe made them seem easy.  Before I knew it, I was in my kitchen separating egg yolks.

Though my version didn’t turn out to be a picture-perfect replica of Martha’s, they still tasted sublime: custardy, but with a lemony sugar-bite.  The original recipe called for regular lemons, but I substituted with Meyer’s because they’re in season and deliciously sweet, i.e. perfect for a celebratory dessert.

Meyer Lemon Soufflés

Makes 6

2 tablespoons unsalted butter, plus more, room temperature, for dishes

½ cup granulated sugar, plus more for dishes (CONT'D)

8 large egg yolks plus 10 large egg whites, room temperature 

2 tablespoons all-purpose flour

¼ cup plus 2 tablespoons fresh Meyer lemon juice (from 2 Meyer lemons), plus 2 tablespoons finely grated lemon zest

1 cup whole milk

Garnish: confectioner’s sugar

1. Preheat oven to 375 degrees.  Butter six 12-ounce soufflé dishes (brushing the sides in upward strokes), and then dust with granulated sugar.  Whisk together yolks, flour, zest and 2 tablespoons granulated sugar.

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 pudding, about 2 minutes.  Strain through a sieve and whisk in butter with lemon juice.

3. Beat whites until foamy.  Gradually add remaining ½ cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form.  Stir a third of whites into the yolk mixture.  Gently fold in the remaining whites using a rubber spatula (make sure everything is thoroughly mixed.)

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

5. Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes.  Dust with confectioners’ sugar, and serve immediately, before soufflés lose their height.

Note: Soufflés can be prepared through step four and refrigerated for up to three hours.

Posted in FOOD on March 5, 2010 10:28am by Rachel Hochhauser | 69 comments

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