how do i make lemon souffle?

Question

i never got a workable recipe for this one. can some one help.?

Answer 1

LEMON SOUFFLE

3 egg yolks
1 c. sugar
1 tbsp. gelatin, dissolved over moderate heat in 1/2 c. water
1/2 c. lemon juice
1 lemon rind, grated
4 egg whites, beaten stiff but not dry
1 tsp. vanilla
1 1/2 c. whipping cream for souffle
1/2 c. whipping cream for garnish

Beat yolks and sugar together until pale and thick. Add dissolved gelatin, lemon juice, and lemon rind. Add vanilla to beaten egg whites. Beat 1 1/2 cups of the cream until stiff. Fold yolk mixture into whites then all into beaten cream. Put a waxed paper collar around a 1 1/2 quart souffle dish oiling that part which rises above rim of dish. Pour mixture into dish. Chill about 3 hours. Whip remaining 1/2 cup cream to use as garnish. Also add fresh strawberries to top just before serving.

Answer 2

Lemon Souffle
Yield: 8 Servings

Ingredients

1 env unflavored gelatin
1/4 c cold water
5 eggs, separated
3/4 c fresh lemon juice
2 ts lemon rind, grated
1 1/2 c sugar, divided
1 c heavy cream, whipped

Instructions

Sprinkle gelatin over cold water to soften. Put yolks in top of a double
boiler. Mix yolks with lemon juice, rind, and 3/4 cup sugar. Place over
boiling water and cook, stirring constantly, until lemon mixture is
slightly thick, about 8 minutes. Remove from heat and stir in gelatin until
dissolved. Chill until mixture molds slightly when small amount is dropped
from a spoon. Beat egg whites until they start to hold shape. Then add
remaining 3/4 cup of sugar, about 1 tbsp. at a time, until sugar is used
and egg whites are stiff. Transfer chilled lemon mixture to a large bowl.
Add egg whites and cream and gently fold into lemon until no white streaks
remain. Pour int a 2-quart souffle dish and chill at least 4 hours or until
firm.

Serves: 8 to 10

Answer 3

this is the best
Lemon Souffle


3/4 cup sugar-plus extra for preparing souffle dishes
2 Tbsp. cornstarch
1/3 cup fresh lemon juice
2 Tbsp. fresh orange juice
1 1/2 tsp. grated lemon zest
2 Tbsp. orange liqueur, such as Grand Marnier or Cointreau
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
Pinch of salt
Confectioners' sugar for dusting over top

In a small heavy saucepan whisk together 1/4 cup sugar and cornstarch.

Gradually whisk in 1/4 cup water, lemon juice and lemon zest; bring to a boil, stirring constantly. Cook stirring 30 to 45 seconds or until slightly thickened and no longer cloudy. Remove from heat, stir in orange liqueur and let cool to room temperature. (This much can be done as much as 2 days ahead, bring to room temperature before proceeding.)

Position oven rack to lower 1/3 and preheat to 350 degrees. Lightly spray or coat inside of 1 1/2 quart souffle dish or six 1 1/2 cup individual souffle dishes. Sprinkle with sugar and tap out.

In large grease free mixing bowl, beat egg whites until foamy and opaque. Add cream of tartar and salt. Gradually increase mixer speed to high and beat until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff (not dry) peaks form. Stir the lemon mixture well.

Whisk about 1/4 of the beaten egg whites into the lemon mixture. Using a rubber spatula FOLD the lemon mixture into the remaining egg whites. Turn into prepared dish (or dishes) and smooth top with spatula. Place in pan with water 1/3 of the way up the sides.

Bake until puffed and top feels firm to touch, about 35 minutes for large (25 for individual). Dust with confectioners' sugar and serve immediately.

Answer 4

Lemon Souffle


3/4 Cup sugar
1 Cup water
3/4 Cup lemon juice (3 to 4 lemons)
1/4 Teaspoon salt
2 Envelopes unflavored gelatin
4 eggs -- separated
2 Teaspoons grated lemon peel
3/4 Cup sugar
2 Cups whipping (heavy) cream

Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of 6-cup souffle dish. Extend dish by securing band around top edge. (A 2-quart round casserole can be used instead of souffle dish and foil band.)

Mix 3/4 cup sugar, the water, lemon juice, salt and gelatin in
saucepan.

Beat egg yolks slightly; stir into gelatin mixture. Heat just to
boiling over medium heat, stirring constantly; remove from heat.

Stir in lemon peel.

Place pan in bowl of ice and water, or refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is of proper consistency. Beat egg whites in large bowl until foamy.

Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites. Beat whipping cream in chilled medium bowl until stiff. Fold whipped cream into egg white mixture. Carefully turn into souffle dish. Refrigerate about 8 hours or until set.

Just before serving, remove foil band. Refrigerate any remaining
souffle.

12 SERVINGS; 260 CALORIES PER SERVING.

Answer 5

LEMON SOUFFLE

INGREDIENTS:
1 egg
1 large lemon, zested and juiced
1/4 cup castor sugar or superfine sugar
1 teaspoon cornstarch
2 tablespoons unsalted butter, cubed

3 egg whites
5 tablespoons castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and juiced
2 tablespoons confectioners' sugar for dusting

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.

Answer 6

Lemon Souffle

Ingredients
3/4 cup sugar
1 tablespoon butter (melted)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zested then juiced
Butter or shortening, for greasing

Instructions
Preheat oven to 350 degrees F.

In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg
yolks to this and mix until smooth. Add lemon juice and zest.
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_26425_PRINT-RECIPE-4X6-CARD,00.html

Answer 7

1/2 cup plus 2 tablespoons granulated sugar
1/2 cup milk
1 teaspoon grated lemon zest
3 large eggs, separated and divided
2 tablespoons all-purpose flour
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon cream of tartar
Powdered sugar

1. Adjust oven rack to the lowest possible position. Preheat oven to 400°.

2. Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.

3. Scald milk and lemon zest over medium heat. Remove from heat, and cool.

4. Beat remaining 1/2 cup sugar and 2 egg yolks with an electric mixer in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. (Discard third yolk.) Mix in flour gradually until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)

5. Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not overbeat; if the whites appear dry and granular, they are overbeaten.)

6. Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Do not overmix.

7. Pour mixture gently into prepared soufflé cups to top of rim. To help soufflés rise properly, run your finger around rim of dish to wipe edges. Bake at 400° for 10 minutes; reduce heat to 350°, and continue to bake 4 minutes or until exterior is set and center is slightly loose when shaken and soufflé has risen above dish. Dust with powdered sugar, and serve immediately.