Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Lemon Souffles 3.4 (218) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 6 Yield: 6 These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes. Ingredients 2 tablespoons unsalted butter, plus more, room temperature, for dishes ½ cup granulated sugar, plus more for dishes 8 large egg yolks plus 10 large egg whites, room temperature 2 tablespoons all-purpose flour ¼ cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest 1 cup whole milk Garnish: confectioners' sugar Directions Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height. Cook's Notes Souffles can be prepared through step 4 and refrigerated for up to 3 hours. SERVING IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1 minute. Whisk in 2 tablespoons heavy cream, and bring to a boil. Make a small hole in each souffle, and pour in sauce. Variations To prepare this recipe as seen on "Martha Bakes," use 10-ounce souffle dishes; in step 2, whisk the mixture for 3 to 4 minutes; and serve with Warm Raspberry Sauce. Originally appeared: Martha Stewart Living, January 2010 Rate It PRINT