Meyer Lemon Soufflés

March 19, 2014

in Fruit,Meyer Lemon,Recipes,Soufflés

 E-Souffle-CoverI am thrilled to tell you that my new cookbook, “Soufflés,” is now available! It’s the third volume in The French Cook series from Gibbs Smith. The series celebrates the broad range of French cookery by focusing on single-subject volumes. “Soufflés” has color photographs throughout and features both savory and sweet soufflés along with a set of basic recipes including sauces to serve with several of the soufflés. Meyer Lemon Soufflés is one of my favorite recipes. You can prepare the batter a couple of hours ahead, divide it into ramekins, and refrigerate until you’re ready to bake. Or you can freeze the filled unbaked ramekins and bake them within a week or two. Cooks who took my cooking classes at Rancho La Puerta in Mexico recently made these soufflés and they turned out great. Here’s what they looked like fresh out of the oven. Aren’t they spectacular? We used glass or porcelain ramekins or even custard cups and they all turned out high and light with beautifully-browned tops.  photo(3)We picked the lemons right off the trees outside the Ranch’s cooking school, La Cocina Que Canta, the kitchen that sings. After buttering, sugaring, and refrigerating the ramekins, I beat the egg yolks and sugar until they were almost white in color and thick enough to form a ribbon  of yolk when I raised the beaters. This is really an important step because it is the thickness of the yolks that gives the soufflés a sturdy structure so that they hold their puff for several minutes after baking.

 Once the yolks were ready, I beat in a generous amount of Meyer Lemon zest and juice. I whipped the whites with sugar until they became stiff and shiny and had a velvety texture, folded them into the yolks, and divided the batter into the prepared ramekins. Into the refrigerator they went until we were ready for dessert. And that’s all there is to it.

Here are two videos to show how to whip egg whites properly and how to fold them into the soufflé base.

 

Here’s the recipe. Happy Souffléing!

 

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{ 3 comments… read them below or add one }

Barbara March 20, 2014 at 9:23 am

I’d be hard-pressed to choose between chocolate and lemon. These wonderful souffles are sort of making me lean in the citrus direction. Wouldn’t these be wonderful after Easter dinner?

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Kay Whitlock March 20, 2014 at 11:32 am

I just bought your new book, and it is gorgeous! This is the very soufflé I’ve decided to tackle first – having never made one in my life. But you’re a great teacher, and your clear directions and encouragement give me the confidence to try.

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Greg Patent March 20, 2014 at 12:04 pm

What a great endorsement, Kay. Thank you so much. And please let me know how your soufflés turn out.

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