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Lemon Zest Souffle
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
4 tablespoons unsalted butter
Preheat oven to 350 degrees. Butter 8 cup souffle dish and set aside. In batter bowl, melt the butter 30 seconds in microwave, and then whisk in flour, salt and milk. Continue to cook 1 minute. Whisk well, and cook 1 minute, whisk well, and cook 1 minute more, as needed until smooth and thickened. Whisk egg yolks vigorously with the sugar, lemon zest and juice. Blend a little of the hot mixture into the egg mixture, whisking well to warm it. This is tempering the egg yolks. Whisk both mixtures together being careful to blend slowly to keep the egg yolk mixture from curdling. Cook in microwave 45 seconds, whisk well. In another bowl, beat the egg whites with the cream of tartar until stiff but not dry. Gently fold into the egg yolk mixture. Pour gently into souffle dish and bake about 35-40 minutes, until it is well puffed and golden. Serve immediately.
Recipe created 2009-09-12.