When we think of soufflés as a sweet, we often think of the chocolate kind. While you won’t catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.
Who doesn’t love a cloud-like, light-as-air, fluffy soufflé? Certainly not me. And this REALLY EASY lemony version means that where you end up is with a lot less cloying sweetness and a whole lot more zingy, fresh lemoniness, and what could possibly be wrong with that?
It’s melt-in-your mouth deliciousness that’s impossible not to love, so please try it soon!
- 1/4 cup confectioners’ sugar; more for the ramekins and for sprinkling
- lemon Sugar Syrup (recipe below)
- 6 egg whites (about 3/4 cup) 1/8 tsp. cream of tartar
- lemon curd Filling (recipe on the facing page)
- Soufflés taste best when still a bit moist and creamy inside. Overcooking makes the insides overly dry and, since the whites are already partially cooked by the sugar syrup, there’s no reason to fear that the eggs are undercooked. Once the soufflés are lightly browned and nicely risen, serve them immedi- ately on small dessert plates.
- Butter 8 individual ramekins or straight-sided coffee cups; dust the buttered surface with confectioners’ sugar and gently tap out the excess. Heat the oven to 400°F and set the rack in the lower third of the oven.
1- Cook the sugar syrup until it reaches 220°F on a candy thermometer. Start beating the egg whites and cream of tartar in a stand mixer on medium speed.
2- Gradually increase the speed to the highest setting. When the whites form soft peaks, add the 1/4 cup confectioners’ sugar in a slow, steady sprinkle. Beat until the whites form stiff, shiny peaks. If this happens before the sugar syrup reaches 248°F, turn off the mixer.
3- Remove the sugar syrup from the heat as soon as it reaches 248°F. Turn the mixer back to the highest speed if you have turned it off.
4- Pour the hot syrup between the bowl and the beaters in a slow, steady stream. Continue beating until the mixing bowl feels cool, about 10 minutes.
5- Using a pastry bag or a spoon, fill the ramekins halfway with the meringue, spreading it evenly. Add about 1 Tbs. lemon curd filling to each ramekin.
6- Lightly swirl the filling into the meringue with a knife. Fill the ramekins with more meringue to just below the rim and add the remaining filling.
7- Divide the remaining meringue among the ramekins and, using a butter knife or small offset spatula, smooth the top of each soufflé. At this point, the soufflés can be refrigerated for up to 3 days or frozen for up to a week.
8- Set the soufflés on a baking sheet and bake until the tops are light brown, 8 to 10 minutes. Remove them carefully from the oven and sprinkle with con- fectioners’ sugar, if you like.
PER SERVING: 300 CALORIES | 5G PROTEIN | 58G CARB | 6G TOTAL FAT | 3G SAT FAT | 2G MONO FAT | 1G POLY FAT | 165MG CHOL | 65MG SODIUM | 0G FIBER