Recipe Martha's lemon souffle : Practical and Delicious

Recipe Martha's lemon souffle : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Martha's lemon souffle. You are currently reading Recipe Martha's lemon souffle : Practical and Delicious. This recipe is the creation of the chef Martha Stewart. Recipe Martha's lemon souffle requires 20m, cook 25m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Turn sour into sweet with Martha Stewart's favourite lemon recipe - it'll add zest to your dessert repertoire.

Ingredients:

11 Ingredients

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  Melted butter, for greasing
  
  
  


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  2 tbsp white sugar, for sprinkling
  
  
  


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  4 large egg yolks, at room temperature
  
  
  


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  1 tbsp plain flour
  
  
  


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  1 tbsp finely grated lemon rind
  
  
  


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  Extra 1/4 cup white sugar
  
  
  


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  1/2 cup milk
  
  
  


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  20g unsalted butter, softened
  
  
  


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  2 tbsp lemon juice
  
  
  


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  5 large egg whites, at room temperature
  
  
  


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  Icing sugar, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190°C/170°C fan-forced. Grease six 1 cup-capacity souffle dishes. Dust with white sugar.
  
  
  


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  Step 2
  
  
  
  
  Whisk yolks, flour, rind and 1 tablespoon of extra white sugar in a heatproof bowl.
  
  
  


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  Step 3
  
  
  
  
  Bring milk to boil in a small saucepan over medium heat. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan. Whisk over medium heat for 1 to 2 minutes or until mixture is thick enough to coat the back of a spoon. Strain through a sieve. Whisk in butter and lemon juice.
  
  
  


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  Step 4
  
  
  
  
  Using an electric mixer, beat egg whites until foamy. Gradually add remaining 2 tablespoons extra white sugar. Beat until stiff peaks form. Stir a third of the egg white mixture into yolk mixture. Gently fold in remaining egg white mixture. Fill each soufflé dish to top. Smooth top. Run your thumb around edges to remove batter from rims.
  
  
  


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  Step 5
  
  
  
  
  Bake on a rimmed baking tray for about 16 minutes or until souffles rise and are golden. Dust with icing sugar. Serve immediately, before souffles lose their height.
  
  
  

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