Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Ingredients
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 3 eggs, whites separated
- 1 tsp cornstarch
- ¼ cup whole milk
- 2 Tbsp granulated sugar plus extra to dust the insides of the ramekins
- Pinch of salt
- 3 tbsp unsalted Butter at room temperature
Instructions
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First butter well 3 and ½ inch ramekins, bottoms and sides. Dust each ramekin with granulated sugar and move the ramekin or rotate it to make sure that the sugar sticks to the butter in all sides. Pour out the excess sugar. Set aside.
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In a bowl whisk together the egg yolks, cornstarch, Lemon juice and zest. Whisk until smooth and set aside.
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In a saucepan over medium heat, bring the milk to a boil.
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Pour the milk over the egg yolk mixture, whisk constantly to avoid scrambling the egg yolks.
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Pour back the milk egg yolk mixture in the saucepan over low heat, whisk constantly until thickened. The texture should look like a pastry cream.
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Pour the mixture in a bowl and whisk until it cooled off Set aside.
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In another bowl, whisk the egg whites with a pinch of salt, about 2 to 3 minutes then slowly add in the sugar.
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Keep whisking until stiff peaks form.
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Loosen the lemony egg yolk mixture with 2 tablespoons of the egg whites.
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Gently fold in the remaining egg whites until you obtain a nice shiny mixture that looks like a mousse.
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Spoon the soufflé Mixture in the ramekins and bake in a preheated 350°F oven for 15 minutes.
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Serve the lemon soufflé immediately as they will slowly deflate once removed from the oven.