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Add a photoServings: 6
Ingredients
- 1/2 c. unsalted butter - (1 stick)
- 3/4 c. sugar
- 1/2 c. fresh lemon juice
- 2 1/2 tsp finely-chopped lemon peel
- 4 lrg Large eggs separated
Directions
- Butter six 3/4-c. ramekins; dust with sugar. Heat 1/2 c. butter in heavy medium saucepan over medium-low heat. Add in sugar and stir till mix is opaque, about 2 min. Stir in lemon juice and lemon peel. Whisk in yolks. Cook over medium-low heat till mix thickens and thermometer registers 180 degrees, whisking constantly, about 12 min (don't boil). Transfer mix to large bowl and cold to room temperature, about 30 min.
- Position rack in center of oven and preheat to 400 degrees. Using electric mixer, beat egg whites in another large bowl till stiff but not dry. Fold 1/4 of beaten egg whites into lemon mix to lighten. Fold remaining beaten egg whites into lemon mix.
- Divide souffle mix among prepared ramekins. Place filled ramekins in large roasting pan. Fill pan with sufficient warm water to come halfway up sides of ramekins. Bake souffles till golden on top, about 14 min. Using tongs as aid, remove souffles from water and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 164 | 58% |
| Total Fat 18.61g | 23% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 48mg | 2% |
| Potassium 76mg | 2% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 25.76g | 17% |
| Protein 4.38g | 7% |
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