Frank's Recipes! Petite Lemon Souffles with Lemon Curd

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Petite Lemon Souffles with Lemon Curd

Serving Size : 8

1/4 cup flour
1 1/4 cups sugar
1/4 teaspoon salt
3 large eggs, separated
1 cup half and half
grated rind of 1 lemon
1/3 cup lemon juice, freshly squeezed

Preheat oven to 375 degrees F F. Stir together flour, sugar, and salt in a mixing bowl. In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture. In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites. Pour batter into 6 or 8 ungreased souffle dishes, Charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling almost full. Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes.

Tip:
Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0 degrees F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes.

NOTE:
A thin layer of lemon curd forms at the bottom of the souffles as they bake.