005 – French Lemon Souffle
4 large egg whites
3 large egg yolks
3/4 cup sugar
2 Tbsp flour
Zest of 1 lemon
1/4 cup lemon juice
1 cup milk
Pinch of salt
Confectioners’ sugar for dusting
Heat oven to 350°F. Insert a cake pan with 1 in. of hot water. The water should reach half of the soufflé cups you are using.
Beat egg whites with a pinch of salt until you get white peaks. Then add 1 Tbsp of sugar while beating the eggs until stiff, shiny peaks form when beaters are lifted.
In a large bowl, beat yolks and remaining sugar until mixture is light. Keep beating while adding the flour, lemon zest, milk and juice.
Pour the egg whites into the large bowl containing the yolk mixture.
Using a whisk, gently fold the egg whites into the yolk mixture, with a circular movement from top to bottom, to keep the fluffiness of the texture.
Fill the soufflé cups with batter to the top.
Put the cups in the cake pan in the oven and let it bake for 25 minutes. Do not open the oven during this time.
After 25 minutes check that the soufflés have a golden brown top. If not let them bake for another 10-15 minutes.
Serve the soufflé warm with confectioners’ sugar dusted on top of it.