Meyer Lemon Soufflé
This version is modified slightly from the original recently published in the WSJ*.
- Meyer lemons have a distinct flavor that is different from traditional, sharper flavored lemons. A similar but not identical taste result could be obtained by substituting 1/3 of the juice with fresh tangerine juice.
- For brilliant yellow colored soufflés, use fresh farm eggs.
- This soufflé recipe does not puff up and hold like traditional cooked soufflé. It produces a luscious, semi soft (but not runny) center that is eaten with a spoon. Because it does collapse and spread slightly on a dessert plate, I recommend cooking the soufflés in individual ramekins.
- The essence of this dessert is sugar-lemon juice taste balance. Because the lemons are fresh, the tartness of juice will be different each time the recipe is made. Use 1 tbs. less sugar than called for initially, cook the custard, taste it and add more sugar if necessary.
- This is not a make-ahead dessert. It must be served warm, within 10 minutes of being removed from the oven. The custard can be cooked ahead (up to 3 hours), covered with plastic wrap and held at room temperature until 20 minutes before cooking. The egg whites must be whipped just before the soufflés are put into the oven.
3 tbs. zest from Meyer lemons (smallest grate blade)
½ cup Meyer Lemon juice
6 eggs: whites from 3; all 6 yolks
½ cup superfine granulated white sugar
Butter for the ramekins
Fresh berries to accompany if you wish
3-4 tbs. powdered sugar for garnish
Preheat oven to 350ºF
- Zest the lemons. Set aside. Juice the lemons and set aside.
- Put egg yolks into a medium-size mixing bowl. Add zest and all but 1 tbs. sugar and whisk until foamy. Transfer to the top pot of a double boiler.
- Whisk egg whites until stiff. Set aside.
- Put water into the bottom pot of a double boiler and bring to a steady simmer over medium low heat. Put top pot in the water and cook, stirring constantly, clearing the sides with a rubber spatula every few minutes until the mixture thickens. Taste for tartness balance and add more sugar if necessary. Remove top pot and set aside. Cover with plastic wrap placed directly onto custard until 30 minutes before serving.
- Re-whisk egg whites and fold gently into custard. Divide the mixture among 4 ramekins. Place ramekins on a sheet pan to cook.
- Bake for about 10 minutes, until the top is browned slightly and the soufflé still moves when juggled. Remove from oven and let the soufflés cool for about 5 minutes before serving in the ramekins or spooned onto dessert plates.
- Dust each soufflé with powdered sugar and serve with or without berries.
*Editor’s note: In an attempt to credit the author of the original recipe we have included a link. Unfortunately a subscription is required to read the recipe on WSJ.