Individual lemon souffles
These lemon souffles are destined to impress anyone at your dinner table. If lemon's not your forte, give another variety of citrus a try. Orange, grapefruit and tangerine all result in wonderful flavored souffles. A water bath is a must with souffles. It provides a gentle heat that cooks the souffles evenly and thoroughly and helps prevent a rubbery texture. The water in the pan should be at a bare simmer—a few bubbles breaking the surface. If the water is boiling, the oven is too hot and you need to reduce the oven temperature. Cream of tartar is used to stabilize egg white while you’re whipping them, helping to prevent the foam from falling too quickly.
Fresh lemon juice
⅓ fl oz
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.