LEMON CURD SOUFFLE

This tart, light recipe is from Mary Risley who owns Tante Marie’s Cooking School in San Francisco. This is a great dessert for Passover or Easter or after a heavy meal.

This tart, light recipe is from Mary Risley who owns Tante Marie’s Cooking School in San Francisco. This is a great dessert for Passover or Easter or after a heavy meal.

Makes 8 servings

Ingredients

  • 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

Method

  1. 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.)
  2. Beat egg whites until just becoming opaque. Slowly beat in sugar, one tablespoon at a time, and beat until whites are fairly firm.
  3. Stir a big spoonful of egg whites into lemon mixture to lighten it and then fold mixtures gently together.
  4. 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.
  5. Place in a preheated 400F oven. Bake 12 to 15 minutes or until puffed and brown. Serve immediately dusted with icing sugar.

LEMON CURD SOUFFLE

Find more of Bonnie's delicious recipes in her cookbooks: