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Martha's lemon souffle
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Transform sour lemons into a delightful dessert with Martha Stewart's favorite recipe.
Ingredients:
  • Melted butter, for greasing
  • 36.00 gm white sugar, for sprinkling
  • 4 large egg yolks, at room temperature
  • 20.00 ml plain flour
  • 20.00 ml finely grated lemon rind
  • Extra 56.25 gm white sugar
  • 128.75 gm milk
  • 20g unsalted butter, softened
  • 42.00 gm lemon juice
  • 5 large egg whites, at room temperature
  • Icing sugar, to serve
Instructions:
  • Preheat your oven to 190°C/170°C fan-forced. Grease six 1 cup-capacity souffle dishes and then dust them with white sugar for a sweet finish.
  • In a heatproof bowl, vigorously whisk together egg yolks, flour, lemon zest, and 1 tablespoon of white sugar until smooth.
  • Heat milk in a saucepan until boiling. Gradually pour the hot milk into the yolk mixture while whisking continuously. Return the mixture to the pan and cook over medium heat until thick enough to coat the back of a spoon, about 1 to 2 minutes. Strain the mixture through a sieve and stir in butter and lemon juice.
  • With an electric mixer, whip the egg whites until foamy. Slowly incorporate the remaining 2 tablespoons of extra white sugar until stiff peaks form. Fold one-third of the egg white mixture into the yolk mixture, then gently combine the rest. Fill each soufflé dish to the brim, smooth the tops, and clean the rims with your thumb.
  • Place souffles on a rimmed baking tray and bake for around 16 minutes or until they rise and turn golden. Sprinkle with icing sugar and serve promptly to enjoy them at their tallest peak.

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