LEMON CURD SOUFFLE
This tart, light recipe is from Mary Risley who owns Tante Marie‚Äôs Cooking School in San Francisco. This is a great dessert for Passover or Easter or after a heavy meal.
Makes 8 servings
- 1/2 cup sugar
- 6 egg yolks
- finely grated peel of two lemons
- 1/2 cup lemon juice
- 1/4 cup butter, in small cubes
- 8 egg whites
- 1/4 cup sugar
- 8 thinly sliced half lemon slices
- icing sugar
- Place sugar, yolks, lemon zest and lemon juice in a heavy saucepan. Cook until mixture is thick. Stir in butter. Strain into a bowl and cool to just warm. (Or, make ahead and warm up slightly just before folding in the egg whites.)
- Beat egg whites until just becoming opaque. Slowly beat in sugar, one tablespoon at a time, and beat until whites are fairly firm.
- Stir a big spoonful of egg whites into lemon mixture to lighten it and then fold mixtures gently together.
- Butter 8 ramekins, ovenproof coffee cups or custard cups (about 6 oz to 8 oz each) and dust lightly with granulated sugar. Spoon in souffle mixture until it just reaches the top of the dish.¬† Place a thin lemon slice on each souffle. Place dishes on a baking sheet.
- Place in a preheated 400F oven. Bake 12 to 15 minutes or until puffed and brown. Serve immediately dusted with icing sugar.