I’m famous for my Lemon Meringue Pies, but I keep the recipe a closely guarded secret – my husband doesn’t even know it. However, this Lemon Souffle recipe is a variant of the pie recipe, but without a few important ingredients and steps.
The key to a fantastic lemon dessert is to use Eureka or Lisbon lemons. Do not use Meyers. They are just too sweet (they are actually a cross between a lemon and sweet orange) and not lemony enough. To me a lemon dessert must be tart and Eureka and Lisbon will give you the right amount of tartness.
1 1/2 c sugar
1/2 cup lemon juice
4 large eggs, separated
2-3 tsp lemon zest
1/8 tsp salt
1 tbs butter
1. Preheat oven to 350 deg.
2. Combine sugar, lemon juice, egg yolks, zest, salt and butter in a medium bowl and mix until smooth.
3. Beat egg whites until stiff peaks form and then fold into sugar mixture.
4. Pour into a greased souffle dish (I like to grease the dish with coconut oil) and place in a tray of water that goes halfway up the sides of the souffle dish. Bake for 55 min or until golden brown on top.
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