Lemon Soufflé with Warm Cider-Lemon Sauce

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Citrus desserts are among the most refreshing ways to end a meal. This soufflé is made with just yolks and lemon as the base—no roux means lowering the fat, and no milk means that the lemon flavor comes through more sharply. The cider-lemon sauce is optional; you can serve the soufflé with just a dusting of confectioners’ sugar.

Ingredients

  • 3 large eggs, at room temperature
  • 6 tablespoons granulated sugar
  • 3 tablespoons

Method

  1. Coat the inside of a 5- or 6-cup soufflé dish with butter or spray with nonstick cooking spray. Sprinkle evenly with sugar. Refrigerate. Place the bottom oven rack at its lowest position and remove the middle rack. Heat the oven to 425°F.
  2. Separate two of the eggs, plac