Fabulous Lemon Soufflés

Lemon Soufflé 

The relentless summer heat in Texas keeps even the most tolerant heat lovers indoors. On 110 degree, scorching days, all you want to do is flop onto a big pillowy chair ... read a book ... drink iced tea ... and fall asleep with a cat by your side.

After a long nap, the late afternoon beckons you to the kitchen to satisfy your grumbling stomach... 

This wonderful recipe from Martha Stewart is just the fix. Its light and airy texture, paired with the tart flavor of fresh lemon brighten your senses and satisfy your mid-afternoon hunger without being heavy. These tart desserts would also make a lovely end to a summer dinner party and, after a night in the refrigerator, become a wonderfully indulgent breakfast. 

Freshly Squeezed Lemons

Recipe via Martha Stewart

Fabulous Lemon Souffles

Ingredients:

• 2 tablespoons unsalted butter, plus more for dishes
• 1/2 cup granulated sugar, plus more for dishes
• 8 large egg yolks plus 10 large egg whites
• 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
• 1 cup whole milk
• Confectioners' sugar

Simmering Milk atop the Stove

Directions:

1. Preheat oven to 375 degrees. Butter six souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites.
4. Fill each souffle dish to the top. Either smooth the top with the back of a knife, or leave the top puffy and billowy for a more organic look.
5. Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes. Dust with confectioner's sugar, and serve immediately, before soufflés lose their height.

Fluffy Whipped Egg Whites

Bon Appetit!