Lemon Soufflés

Name: Lemon Soufflés
Yield: Makes 6 individual Soufflés
Cuisine: France
Ingredients: 6 eggs, separated; 3 or 4 lemons; 2 teaspoons cornstarch; Confectioners’ sugar for dusting; Room-temperature butter and superfine sugar for preparing dishes and collars; Pinch of cream of tartar if not using copper bowl; ¼ cup plus 5 tablespoons granulated sugar

Preparation info

Makes
6
individual Soufflés

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

These soufflés are particularly good when made with the juice of Meyer lemons. Or, you can substitute lime juice for the lemon juice.

Ingredients

Room-temperature butter and superfine sugar for preparing dishes and collars
3 or 4 lemons
6

Europe
France
Dessert
Vegetarian
Mediterranean
Gluten-free

Method

Preheat the oven to 350°F. Brush the bottom and sides of six 8-ounce soufflé dishes with the butter. Coat the bottom and sides of t