Meyer Lemon Souffle

A step by step tutorial on how to make a gorgeous and tall Meyer lemon souffle.

Souffle Takes Patience and a bit of Courage

Souffle is deemed the  masterpiece of technique and the damsel of all things baking. The souffle is fragile, beautiful, delicate and oh so temperamental.

The first souffle I made was a savory cheese souffle and now for my 2nd souffle, a sweet lemon souffle was in order, since lemon desserts are some of my favorite flavors! As soon as meyer lemons are in season, lemon bars are always baked and this 4 ingredient no bake lemon pie is next on the list!

The trick with both of the souffles, is the tin foil collar. I initially got this idea from Julia Child and it is the key in making a grand souffle. The collar helps guide the souffle over the mold and holds it up and in my case, you have a few extra minutes to snap a few photos before it begins to sink. Score!

Ingredients

• Milk
• Eggs
• Meyer Lemons
• Granulated Sugar
• Cornstarch
• Salt
• Unsalted Butter
• Vanilla Extract
• Cream of Tartar
• Confectioners’ Sugar

How to Make a Lemon Souffle

1) Preheat oven to 375 degrees F and position oven rack to the lower ⅔.

2) Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch, sugar and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.

3) Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperature.

4) Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to "break up" and start to get foamy. Add cream of tartar and continue whisking.

5) Continue whisking and gradually get a little faster. When whites are starting to form and are at "soft peaks" add confectioners sugar slowly, about 1Tb at a time while the whisk is going. Continue whisking until "stiff peaks" form.

6) Next, place the egg whites and pastry cream bowl next to each other. Using a large, soft spatula take a large dollop of cream mixture and add it to the egg whites. Do not mix heavily, you want to FOLD it in. Fold by taking your spatula to the side the bowl then fold-up. You will see streaks of  yellow and continue folding gently. Add the rest of the cream mixture about ½ cup at a time until incorporated.

.7) For the molds: Grease a 6 cup mold with softened butter all over and dust with powdered sugar.

*This recipe is enough for a 6 cup mold plus 2 small individual molds.

8) Make the collar: Tear a long enough piece of tin foil that is long enough to wrap around the mold. Fold in half so it is not "too tall". Grease the inside of the foil with butter and wrap around mole, securing at handles.

9) Pour the souffle mixture into the dish and level off the top. Wrap the foil around the mold. (Easier after your pour mixture in).

10) Bake at 375 for exactly 20 minutes. No peeking! When done, dust with powdered sugar.

More Delicious Desserts

Meyer Lemon Souffle

Samantha Ferraro

LittleFerraroKitchen.com

A step by step tutorial, with pictures, on how to make a gorgeous and tall Meyer lemon souffle.

4.86 from 34 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine French

Servings 4 servings

Calories 281 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lemon pastry cream

• ▢ 4 large egg yolks
• ▢ 1 cup whole milk
• ▢ ½ cup strained Meyer lemon juice + zest of 2 Meyer lemons
• ▢ ½ cup granulated sugar
• ▢ 3 Tb cornstarch
• ▢ ¼ teaspoon salt
• ▢ 1 Tb unsalted butter
• ▢ 1 teaspoon vanilla extract

meringue

• ▢ 8 large egg whites
• ▢ ½ teaspoon cream of tartar
• ▢ ¼ cup confectioners’ sugar + more for dusting

Instructions

 

• Pre-heat oven to 375 degrees F and position oven rack to the lower ⅔.
• Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch, sugar and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.
• Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperate.
• Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to "break up" and start to get foamy. Add cream of tartar and continue whisking.
• Continue whisking and gradually get a little faster. When whites are starting to form and are at "soft peaks" add confectioners sugar slowly, about 1Tb at a time while the whisk is going. Continue whisking until "stiff peeks" form.
• Next, place the egg whites and pastry cream bowl next to each other. Using a large, soft spatula take a large dollop of cream mixture and add it to the egg whites. Do not mix heavily, you want to FOLD it in. Fold by taking your spatula to the side0under-up. You will see streaks of yellow and continue folding gently. Add the rest of the cream mixture about ½c at a time until Incorporated.
• For the molds: Grease a 6cup mold with softened butter all over and dust with powdered sugar.
• *This recipe is enough for a 6cup mold plus 2 small individual molds.
• Make the collar: Tear a long enough piece of tin foil that is long enough to wrap around the mold. Fold in half so it is not "too tall". Grease the inside of the foil with butter and wrap around mole, securing at handles.
• Pour the souffle mixture into the dish and level off the top. Wrap the foil around the mold. (Easier after your pour mixture in).
• Bake at 375 for exactly 20 minutes. No peeking! When done, dust with powdered sugar.

Notes

Enough for a 6 cup mold + 2 small individual molds.

Recipe adapted from Fine Cooking and Julia Child.

Nutrition

Calories: 281kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 209mgSodium: 279mgPotassium: 305mgFiber: 0.1gSugar: 29gVitamin A: 448IUVitamin C: 12mgCalcium: 106mgIron: 1mg

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