Individual Lemon Soufflés
PersonalPoints™ per serving
If lemon's not your forte, give another variety of citrus a try. Orange, grapefruit and tangerine all result in wonderful flavoured soufflés.
Fresh lemon juice
4 egg white(s), large
Cream of tartar
- Preheat oven to 350°F. Coat six 1-cup soufflé dishes with cooking spray. Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
- In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to mixing bowl. Let cool to room temperature.
- Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among soufflé dishes and smooth tops.
- Set in a roasting pan and add hot water to come halfway up sides of dishes. Bake 20 minutes. Serve immediately.