Hot Lemon Souffles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 8 fluid ounces lemon juice
• 8 fluid ounces heavy cream
• 1 tablespoon lemon rind, grated
• 4 egg yolks
• 8 ounces granulated sugar
• 40 g cornstarch
• 12 egg whites
• butter, melted, as needed
• sugar, granulated, as needed

Recipe

• 1 prepare a pastry cream by combining the lemon juice and heavy cream in a nonreactive sauce pan. add the grated lemon zest and bring the cream to a boil.
• 2 in a mixing bowl, whisk the egg yolks and 4 ounces (120 grams) of the granulated sugar until foamy. whisk in the cornstarch until well blended.
• 3 temper the egg mixture with one third of the lemon cream.
• 4 return the egg mixture to the saucepan. bring the mixture to a boil whisking constantly.
• 5 remove from the heat when thickened and cover with plastic wrap. do not chill.
• 6 whip the egg whites until foamy then add the remaining sugar gradually. whip the mixture until stiff but not dry.
• 7 fold the whites into the hot lemon mixture in 3 additions.
• 8 to bake the soufflés, brush 10 individual-serving-sized ramekins lightly with melted butter and sprinkle with granulated sugar. pipe the mixture into the prepared ramekins to within 1/4-inch (5-millimeters) of the rim. bake immediately.
• 9 bake at 375°f (190°c) until well puffed and lightly browned, about 20-25 minutes. do not touch the soufflé to test doneness.
• 10 sift powdered sugar over the top of the soufflés and serve immediately.