Awhile ago I posted a Lemon Souffle recipe that I thought at the time was pretty good. But everything around here is constantly evolving, even my go-to recipes.
When I was a kid my mom used to make lemon souffle as a very special treat. We didn’t get it very often, but I always remember it being one of my favorite dishes. It was sweet and extra tangy. She used to make it in one big casserole dish rather than in ramekins, but that was OK with me! This recipe can work for either but you’ll have to adjust the time for large dishes.
I’m famous in my family for my lemon meringue pie. I’m pretty secretive about my recipe (even my recipe card just has the ingredients on it and none of the instructions) but I’ll tell you that some of my secrets to it are super fresh, backyard eggs and Lisbon or Eureka lemons. Meyer lemons just don’t work because they are too sweet. I started with my lemon meringue pie recipe and adapted it to become a lemon souffle since I never did get my mom’s recipe for her souffle.
For this recipe you can use either lemons or limes. Since I don’t have any lemons on hand yet this year, I made it with limes instead. Of course, you can also do oranges or other citrus, you’ll just need to adjust the water and sugar to your taste.
4 eggs, separated
1 cup sugar plus extra
1/2 cup water
1/2 cup lemon and/or lime juice
2 Tbs corn starch
1 Tbs whole milk (we use goat’s milk)
1/8 tsp cream of tartar
1. Preheat oven to 400 deg F.
2. Using the butter, grease 4 ramekins and then coat with sugar.
3. Begin beating egg whites and add cream of tartar. Beat until stiff.
4. Mix remaining ingredients together, beating until smooth.
5. Fold in egg whites and pour into ramekins.
6. Bake for 15 min. or until the tops are puffy and golden brown.
7. Serve immediately.