Monday, August 20, 2012

Meyer Lemon Souffles

Mmmmmm. Lemon.

Remember that amazing grocery store I told you about?

They also had Meyer lemons. *Swoon*

Now, why are Meyer lemons swoonworthy? Cause they are a cross between a lemon and a mandarin or a true orange (at least that's what wikipedia says). Or, cause I can't usually find them - making them seem innately cooler. 

In order to appreciate the full glory of the Meyer lemon, I was trying to find an application where the lemon was full center. I already made Grandma's Lemon Pudding and - quite honestly - I'm saving her lemon bar recipe for when I really want to become world famous. It's that good. 

So, souffles. For some reason folks seem to be super scared of them. I was too, and then I made them. Tooooootally not scary. For reals.

Start off by buttering your 16" ramekins. 

Then sprinkle with sugar. All the way around! Cover with sugar!

Combine egg yolks, flour, 1 tbsp of sugar, and zest. 

Boil milk.

Slowly pour the hot milk into the egg yolk mixture - while whisking furiously. Furiously!

Pour back into the pot, and put it back on the stove. Continue to whisk furiously. When it thickens to pudding consistency - remove from heat.

Once it's thick and off the heat, mix in the butter and the lemon juice. 

In a large bowl, beat the egg whites until they are foamy. 

 Add the rest of the sugar gradually.

Beat until stiff. 

Scoop out 1/3 of the egg whites - beat them into the lemon mixture. 
Pour the lightened lemon mixture into the egg whites. 

Fold them in gently. 

Delicately scoop the lemon foam into the ramekins. 

Bake for 18 minutes. I mean it. 

Enjoy immediately! Before it falls!



Meyer Lemon Souffles
Makes 2 16-oz souffles
Adapted from Martha

4 egg yolks
5 egg whites
1 tbsp flour
1/4 c. sugar, divided (plus a few sprinkles for dishes)
Zest of 1 large Meyer lemon
Juice of 1 large Meyer lemon (about a 1/4 c. - use 2 small if you have to)
1 tbsp butter (plus a scooch more for the ramekins)
1/2 c. milk

Preheat the oven to 375 degrees. Butter two 16-oz ramekins thoroughly. Sprinkle and coat with sugar. Set aside.

In a small bowl, combine yolks, flour, 1 tbsp sugar, and zest. Whisk.

In a small pot, bring milk to a boil. Pour slowly into the egg yolk mixture, while whisking furiously. Pour back into the pot and whisk while on the stove for a minute or two until it thickens to the consistency of pudding. Whisk furiously. Remove from heat. Stir in butter and lemon juice. (If you didn't whisk furiously, and see hunks of scrambled egg, strain your mixture.)

In a medium-sized bowl, beat the egg whites until foamy. Slowly beat in the rest of the sugar, until stiff peaks form.

Mix 1/3 of the egg whites into the lemon pudding mixture. Fold your lightened lemon pudding mixture into the rest of the egg whites.

Gently scoop the mixture into the prepared ramekins. Run your finger around the edge of the ramekins to clean off the rims.

Bake for 18 minutes. Serve immediately.

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